Homemade Swedish Meatballs
Juicy Swedish meatballs in a rich, velvety brown sauce – a comforting classic served with mashed potatoes, lingonberries, and pickles.
Equipment
Ingredients
Meatballs
minced beef (raw)
500 g
breadcrumbs (dry)
25 g
milk (liquid)
100 ml
egg (whole)
1 piece
yellow onion (fresh)
1 piece
salt
1 pinch
freshly ground black pepper (ground)
2 g
oil
2 tbsp
butter
1 tbsp
Brown Sauce
butter
25 g
plain flour
1 tbsp
veal stock (liquid)
400 ml
black pepper (ground)
1 g
dark soy sauce
0.5 tsp
lingonberry jam
1 tsp
Instructions
Prepare and fry the onion
Peel and finely chop the onion, then fry it gently in oil and butter until softened.
Prepare the breadcrumb mixture
Combine milk, breadcrumbs, egg, salt, and pepper in a bowl and let it swell.
Combine meat and onion
Add the minced meat and fried onion to the breadcrumb mixture and stir until smooth.
Shape the meatballs
Moisten hands with cold water and form meatballs of desired size.
Fry the meatballs
Heat oil and butter in a pan and fry meatballs over medium heat in batches, shaking the pan occasionally.
Finish cooking meatballs
Lower the heat and continue turning the meatballs until cooked through evenly.
Make the brown sauce
Melt butter in a saucepan, add flour, and stir until the roux turns light brown.
Simmer the sauce
Add stock and soy sauce, bring to a boil while stirring, then simmer for 2 minutes.
Season the sauce
Season the sauce with lingonberry jam, salt, and pepper.
Original recipe
Storage
Store meatballs and sauce separately for best texture. Reheat with a splash of water or stock.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.