Lets Cook! Swedish Meatballs

October 23, 2011

Back in July Miss Bonnie and I attended the Epcot International Food & Wine Festival Sneak Preview dinner where we sampled, among other offerings, Swedish Meatballs with Lingon Berries as it would be presented at the Scandinavia kiosk this year.

Swedish Meatballs with Lingon Berries at the Food & Wine Preview Dinner

Shortly thereafter I happened to run across a couple of recipes for that dish: one in Food Network Magazine and another in bon appetit…  so I considered that as a sign of needing to make ball-shaped meat goodness…

After perusing the aforementioned recipes, and checking some others online, I came up with the following (relying most heavily on the Food Network recipe, which is a knock-off/mimic of the IKEA version), and it turned out pretty darn good… so now, Let’s Cook!

Swedish Meatballs


For the meatballs:

1 Cup Dry Breadcrumbs

2 Tbl  Butter

1/3 Cup  Finely Minced White Onion

2 Cloves  Finely Minced Garlic

1/4 Tsp  Ground Allspice

2 Tsp  Salt

1/4 Tsp  White Pepper

1/2 Cup  Milk

1 Tsp  Worcestershire Sauce

3/4 Lb  Lean Ground Beef

1/2 Lb  Ground Pork (or you can use 1 1/4 Lb “meatloaf blend” you’ll find in most grocery stores in place of the beef and pork)

1 Large Egg plus 1 Egg White, beaten

Oil or Cooking Spray

For the gravy:

2 Tbl  Butter

2 Tbl All-Purpose Flour

1 1/2 Cup  Beef Broth

1 Tsp  Worcestershire Sauce

1/4 Cup  Sour Cream (reduced fat okay if you prefer)

Salt & Pepper to taste

Chopped Parsley for garnish, if desired

Lingonberry Preserves or Jam for serving, if desired (if you can’t find at your local market, gee, maybe try someplace like IKEA… duh…)


For the meatballs start by melting the butter over medium heat. Add the onion, garlic, allspice salt and pepper and saute until soft, about 5 – 10 minutes.

Add the milk and Worcestershire and bring to a simmer.

Put the breadcrumbs into a large bowl and pour the milk mixture over the breadcrumbs.

Stir to make a thick paste and set aside to cool a bit. If it seems to dry (all the crumbs should be moistened but not soggy), you can add more liquid as needed (milk or beef broth or just water).

Add the meats and the beaten egg to the crumbs…

and mix until well combined… go ahead, use your hands if you so desire…

Take a large baking sheet and spray with cooking spray or brush lightly with vegetable oil (line with foil first if you’d like).

Roll the meat into about 1” diameter balls and arrange on the baking sheet – a rounded tablespoon measure works out to about the right size.

Cover with plastic wrap and refrigerate for at least 1 hour (or save for the next day to cook).

Preheat your oven to 400 degrees. Bake the meatballs for about 20 minutes until cooked through – cut one open to be sure… go ahead and eat the darn thing while you’re at it…

Mmmm... balls....

If you prefer, you can cook the meatballs in a skillet on top of the stove until browned and cooked through, or brown and then throw into the oven to finish it off.

To make the gravy, melt the butter in a skillet over medium heat and whisk in the flour until smooth.

Whisk in the milk and Worcestershire and heat to a simmer.

In a bowl whisk the sour cream a bit with a fork, then add a few spoonfuls of the gravy to temper the sour cream.

Next whisk the sour cream into the gravy and simmer over low until thickened. Taste and season with salt and pepper as needed. Add the meatballs and simmer again for a few minutes.

Transfer to a serving dish and sprinkle with the parsley.

Serve with/over noodles or mashed potatoes and offer the Lingonberry Preserves on the side.

If something like the Lingonberry Preserves sounds a bit odd with a savory dish, just think of the traditional holiday meal of turkey and dressing with gravy and, what else but, cranberry sauce… in fact, if you can’t find the lingonberry, canned cranberry sauce could make a reasonable substitute.

The 2011 Epcot Food & Wine Festival cookbook has it’s own version of the recipe if you want to check that out as well.

So there you have it, meatballs, creamy sauce… would be perfect comfort food for the upcoming cool fall evenings…

Back to the kitchen…

6 Responses to “Lets Cook! Swedish Meatballs”

  1. kat Says:

    it’s like being in IKEA! looks so good! 🙂


  2. C Says:

    Hi! This looks great and I’m going to make it tonight. Do you know how much this recipe serves? It’s most likely sufficient for 4 people, just wanted to make sure. Thanks! Mmmmm…


  3. edith Says:

    Oh my goodness… this was delish!!! Just made it for dinner. I usually bought the packet from Ikea, but I haven’t been to Ikea in ages, so surprised that the gravy was sooooo easy to made.


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