Swedish Meatballs - Dee Dee's

Recipe Rating:
 3 Ratings
Serves: 4 to 6 servings
Prep Time:
Cook Time:
Cooking Method: Stove Top


2 slice white bread, fresh (i used french baguettes)
1/4 c whole milk
3 Tbsp clarified butter, divided (i used regular butter)
1/2 c onion, chopped
1 tsp kosher salt plus a pinch
3/4 lb ground chuck
3/4 lb jimmy dean sausage (original recipe called for ground pork)
find more delicious recipes at www.porkbeinspired.com
2 large egg yolks
1/2 tsp black pepper
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
1/4 c all purpose flour
3 c beef broth
1/4 c heavy cream
green onions, snipped for garnish, optional
cooked egg noodles or rice

The Cook

Diane Hopson Smith Recipe
Well Seasoned
Pine Mountain, GA (pop. 1,304)
Member Since Aug 2011
Diane Hopson's notes for this recipe:
In Sweden, meatballs are made with ground beef or a mix of ground beef, pork and sometimes veal, mixed with breadcrumbs soaked in milk and finely chopped onions, some broth, and, occasionally, cream. They are seasoned with white pepper or allspice and salt.

We enjoyed an early afternoon lunch compliments of Elton Brown's 2005 version of Swedish Meatballs. Served on a bed of egg noodles flavored with chive butter this was an outstanding dish full of flavor.

I improvised by using ingredients on hand making very few changes to the original recipe. Hope you enjoy!

All photo's are mine.
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This is what you will need. Always gather and measure ingredients before starting a recipe.
Preheat oven to 200 degrees.
Tear bread into small pieces and place in a small bowl or measuring cup. Pour whole milk over bread; set aside.
Saute' onions in 1 Tbsp of butter in a 12-inch sauce pan until tender. Once tender; set aside.
In the bowl of a stand mixer, combine the bread mixture, meats, seasonings and sauteed onions. Mix at a med-low speed until well combined, 1 to 2 minutes.
With hands, form 30 meatballs about 1-oz each, the size of a walnut.
Melt remaining butter in 12-inch sauce pan and add meatballs. Brown on all sides, about 10 to 12 minutes.
Once the meatballs are cooked, removed to a oven-proof dish and place in preheated oven. Leave drippings in pan.
Reduce heat to low and add flour to pan drippings. Whisk until lightly browned. Gradually stir in beef broth whisking until sauce thickens.
Once sauce has thickened to desired consistancy, stir in heavy cream, stir for 2 to 3 minutes.
Remove meatballs from oven and pour sauce over meatballs.

Serve over egg noodles, rice or mashed potatoes.

About this Recipe


1-5 of 45 comments

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user Donna Brown gabbiegirl - Jan 2, 2012
Looks delicious!
user Bonnie D. Utahn - Jan 2, 2012
Looks good, and lovely phoot!
user Bonnie D. Utahn - Jan 2, 2012
user Diane Hopson Smith DeeDee2011 - Jan 2, 2012
Thanks Donna, they were. I was a little leary with the spices but they are not overwhelming and ready add a very nice flavor. Does something to the tastebuds...lol

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