Public Service Post: Swedish Meatball Recipe

Public Service Post: Swedish Meatball Recipe

It’s the first of advent meaning that we have officially entered the sweet spot of Swedish meatball season. Much like the infamous Nilsson family glögg recipe, I get a lot of requests for our super traditional Köttbulle recipe. Don’t bother calling me or writing it down. Here it is, permanently recorded for all eternity on the interwebs.


Cubed Bread – 2 cups
Heavy Cream – 6 T
Veal, Ground – 1 lb
Pork, Ground – 1 lb
Beef, Ground – 1 lb
Onion, medum, finely chopped – 1
Salt – 2 t
Pepper – 1/2 t
Nutmeg – 1/4 t
Allspice – 1/4 t
Eggs – 2
Lingonberries – 2 jars
Beef Broth – 1 c
Dry mustard – 2 t


  1. Swedish meatballs fresh from the ovenPreheat oven 350
  2. Soak bread in cream until absorbed
  3. Combine everything but lingenberries, broth & mustard.
  4. Shape into 1 inch balls.
  5. Bake for 30 minutes. Can be refrigerated for up to 2 weeks at this point.
  6. Combine meatballs and broth in dutch oven or sause pot. Cover and warm over low heat.
  7. Add lingenberries and mustard.

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