Swedish Meatballs

Swedish Meatballs

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  • Prep Time


  • Total Time


  • Servings



  • ½

    c. breadcrumbs

  • milk or cream

  • 500

    g. minced beef

  • 500

    g. minced pork

  • 500

    g. minced lamb

  • 1

    onion, finely chopped

  • rosemary

  • thyme

  • salt

  • pepper

  • 1

    egg, lightly beaten


Put breadcrumbs in a bowl; add enough milk or cream to cover. Leave for 10 minutes. Add more milk or cream if it’s been soaked up. It should be like a slightly wet paste. Add mince, onion and spices; mix. Add more liquid if too dry. Add egg. With wet hands, shape into balls. Divide into a couple of batches, and on high temperature, brown whilst shaking the frying pan every now and then. When all the meatballs are browned, put back in the frying pan, and on a low-medium heat, fry until cooked through. Make gravy from the drippings.


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