Helaine Ferebee Recipe

Authentic Swedish Meatballs

By Helaine Ferebee nytehowl

Recipe Rating:
4-6 people
Prep Time:
Cook Time:
Cooking Method:

Helaine's Story

This is my Nana's recipe for Swedish meatballs, which we have for Christmas Eve dinner, traditionally with peas, boiled potatoes and white gravy, and tomato aspic. It has been passed down for 4 generations and it is *authentically* Swedish as my Nana was 100% Swede!


1 lb
lean ground pork
1 lb
lean ground beef
2 medium
2/3 c
crushed cracker crumbs
1 small
onion, minced finely
1 c
half and half
1/2 tsp
ground pepper
1 tsp
1 tsp
1 tsp
allspice, ground
1 tsp
freshly grated nutmeg
1/4 tsp

Directions Step-By-Step

Place all ingredients into a large bowl and mix thoroughly until smooth and fully incorporated.
Cover the mixture and let sit in the refrigerator for about 30 minutes to firm up.
After the mixture is firm, roll into meatballs. Fry in batches so that all sides are browned. When all the meatballs are browned, place all the meatballs back into the pan with 1/2 cup of water. Cover and steam for 5 minutes.
Serve with white cream gravy.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Non-Edible or Other
Regional Style: Swedish
Other Tag: Heirloom

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Helaine Ferebee nytehowl
Dec 24, 2012
Thank you all who left such wonderfully positive comments :) I appreciate the time and thought it took for you to leave them! It is Christmas Eve so I'm getting ready to make my annual double batch - they don't last more than 3 days in my house ;)
georgia gildersleeve gegi
Jun 12, 2012
yes! yes! Iam 73yrs. My grandmother made these! Good recipe
Pat Duran kitchenchatter
Apr 28, 2012
Helaine, this is a great recipe - you should enter it in the "Heirloom Recipe Contest". A sure winner in my opinion. Thanks for sharing this great recipe, I have added it to my recipe box. Hugs, my friend.
Loretta Jasper shadowbaddo
Dec 4, 2011
Thank you for sharing your recipe...I had Swedish Meatballs at a friend's place, and they were so delicious....I very happy to get this recipe, I'll be making these frequently...thanks again...