Swedish Meatballs (From a Swede!)

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This is my mom’s Swedish meatball recipe. This isn’t the kind a lot of people are used to in a creamy white sauce. She served them every Christmas Eve in a chafing dish as part of the ‘Smörgåsbord.’ My mom used to have a vegetable sour cream and a lingonberry sauce on the table for those that might want to dip these in something.


  • 1 tablespoon butter
  • 1 tablespoon minced onion
  • ⅓ cup fine dry bread crumbs
  • ½ cup water
  • ½ cup half-and-half
  • ¾ pound ground beef
  • ¼ pound ground pork
  • 2 teaspoons salt
  • ¼ teaspoon ground white pepper
  • ⅓ teaspoon white sugar
  • 3 tablespoons butter


Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.

Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.

Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.

Preparation time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Servings: 24 – Yield: 48 tiny meatballs



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