Swedish Meatballs


One of our founders spent time living in Stockholm and learned how to make a mean batch of Swedish meatballs. This recipe is simple to make, and looks festive with lingonberry sauce and fresh dill herbs. 


For the meatballs

1 lb ground beef

1 lb ground pork

1 onion finely chopped

3/4 cup breadcrumbs (leave out if GF)

1 1/2 tsp all spice

1 tsp minced garlic

1/2 cup chopped dill

2 eggs beaten

2 tsp salt

1 tsp pepper

4 tbsp butter

Olive oil


For the sauce

1 1/2 cups heavy cream

1 1/2 cups beef stock

1 tbsp white flour or GF flour

2 tbsp butter


Makes 6-8 servings

Mix up all ingredients for meatballs except butter and olive oil—save a little dill for topping. Form mixture into balls, about an inch and a half in diameter is a good size. Add half the butter and a splash of olive oil to a pan over medium heat. When the butter and oil are sizzling, add the first batch of meatballs (they should have room to move). Let meatballs cook until first side is nicely browned. Flip. Let the second side brown. Toss meatballs around the pan a little so they are fully browned. When the first batch is done, remove, add the remaining butter and place the rest of the meatballs in the pan. Repeat.

When the second batch is done, add the other meatballs back to the pan, pour in cream and beef broth. Bring to a boil, add the butter and sprinkle in flour. Use a whisk to mix the flour into the sauce. Reduce heat and let simmer for about 5 to 10 minutes, or until sauce is smooth and desired thickness. Remove from heat and top with fresh dill. 

Serve with mashed potatoes and lingonberry sauce.

Happy Holidays ✨