Swedish Meatballs

The Swedish Meatball craze struck when Ikea started serving them in their stores here in Melbourne.  Everyone was hooked on these luscious, creamy, slightly sweet balls of heaven.  I recently decided to try my hand at making them after watching a video clip of USA cooking host/chef  Rachel Ray who added an unexpected ingredient – crushed ginger snaps!

My version is sort of an amalgamation of all the versions out there but I have included half a dozen crushed ginger snap biscuits to the sauce.  This gives a lovely tang and thickens the sauce at the same time.  Swedish meatballs also have berry jam of some sort included in the sauce but I used plum jam as it was all I had.  The result was delicious and my husband was scoffing them straight out of the pot…

These are really so easy to make – you can prepare the meatballs earlier in the day and just add to the sauce.  It doesn’t take much longer than boiling the water and cooking the pasta.  They freeze well so I made a large pan and got about 36 meatballs out of the amount of meat I used.

Swedish Meatballs



1 kg mixed ground beef & pork

1 egg

2 slices bread soaked in milk

1 teaspoon all spice powder

Salt & pepper to season

2 tablespoons butter

2 medium onions, chopped

1 clove of garlic, grated

2 tablespoons plain flour

3 cups of beef stock

Salt & pepper to taste

6 ginger snap biscuits crushed

2 tablespoons berry jam (I used plum and it was delicious)

2 tablespoons sour cream

Salt & pepper to season

Small pasta (I used shells, cooked al dente)

Extra butter for the pasta (optional)

Finely chopped parsley, for garnish

1/2 cup cornichons finely chopped (optional)



Melt the butter in a large skillet over a medium heat taking care not to burn it

Add the onions and garlic and cook for 5-10 minutes until softened

Stir in the flour and cook for a minute or two.

Take the pan off the heat and stir in stock

Place back on heat and gently simmer until it thickens slightly

In the meantime squeeze the milk out of the bread by squishing in your hands

Add this to a bowl with the meat, egg and allspice powder

Mix thoroughly with your hands and roll into balls

Gently drop the meatballs into the sauce and simmer for 15 minutes or until they are cooked through

Gently stir in the crushed ginger snaps, the sour cream and the jam and bring back to a simmer

Season the finished sauce with salt and pepper.

Serve on top of pasta which has been tossed with some butter and parsley

Top with finely chopped cornichons


Bon Appetit!  🙂


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