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These Swedish meatballs hold a special place in my heart. These tiny flavor bombs haven't just taken over Sweden—they've completely won over my kitchen too. With my no-fuss recipe, you can now whip them up at home.
A Taste of Sweden
What pizza means to Italy, meatballs mean to Sweden: a national treasure that every family makes their own way. These small, juicy balls paired with cranberry jam and velvety brown gravy represent pure tradition.
Quick and tasty
Whenever I make meatballs, my guests can't get enough. Truth is, they're way simpler to cook than most folks think. Follow my pointers and you'll nail these Swedish delights every time.
The main ingredients
In my kitchen, I mix pork and beef mince for meatballs, then add cream, eggs and onions. The traditional serving includes tangy-sweet cranberry jam, rich creamy gravy and crunchy pickled cucumbers.
What you'll need
- Ground meat: 500 g mixed for ideal flavor
- Cream: 100 ml to make the sauce silky
- Egg: 1 to hold everything together
- Onions: 1 chopped small for taste
- Soy sauce: 1 tbsp my hidden trick
- Lingonberry jam: for that sweet-tart kick
- Gravy base: 200 ml homemade tastes best
- Spices: salt, pepper, nutmeg to your liking
- Butter: 1 tbsp for frying
Making perfect meatballs
- The right mix
- I knead the meat thoroughly but not too long. This keeps my meatballs juicy and light
- The ideal size
- I shape them golf-ball sized, one tablespoon of mixture per ball works great
- My shaping hack
- Wet hands make the mixture much easier to shape and stops sticking
- Even cooking
- I turn the meatballs regularly until they're golden brown all over
- Flavorful sauce
- The browned bits in the pan are pure gold for my sauce, never wipe the pan clean
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Delicious pairings
At my table, meatballs come with boiled potatoes. Sometimes I swap in smooth mashed potatoes, rice or crispy roasted spuds. Lingonberries and pickled cucumbers aren't optional for me—they bring that authentic Swedish magic to the plate.
Sweet meets savory
The lingonberry jam is my absolute favorite part. Its sweet-tart flavor transforms these savory meatballs into a real taste adventure. This combo just can't be beaten.
My comfort food
Whether as a full dinner or just by themselves, my meatballs are true soul food. They fit any occasion and simply make people happy.
How I cook meatballs
- Prep the mixture
- Mix ground meat, egg, onions and all spices together well
- Shape the balls
- With damp hands, form even balls and set aside
- The frying
- Cook in butter until golden brown, then keep warm
- The sauce
- Bring stock and cream to a boil in the meat juices, season, then return meatballs to sauce
Serving suggestion
The steaming meatballs go on a plate with a spoonful of lingonberry jam, plus the creamy gravy and my favorite side. A Swedish feast that wows everyone.
My twists
I like to play around sometimes. Try using just beef, or add fresh herbs. Even a plant-based version with veggie mince turns out great.
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Ideal for company
When I'm expecting guests, meatballs are my go-to. You can make them ahead, and they actually taste better reheated. A dish that always gets rave reviews.
Zero waste eating
I creatively reuse leftovers the next day. The meatballs taste amazing cold with pasta or stuffed in a sandwich. Nothing gets wasted.
Kid-friendly and delicious
Little ones go crazy for my meatballs. The handy size, mild seasoning, and of course the sweet lingonberries make them a total hit with kids.
Nutritious and wholesome
I only use top-quality ingredients, fresh ground meat, and make the sauce from scratch. This turns the meatballs into a complete and healthy meal.
Classic meets modern
Sometimes I give traditional meatballs a contemporary twist. Adding ginger and extra soy sauce transforms them into an exciting fusion dish.
A year-round favorite
Summer or winter, my meatballs always fit the bill. They bring a bit of Swedish coziness to your dining table any time.
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My final thoughts
Meatballs are simple to make, incredibly versatile, and loved by everyone. With my recipe, you can easily cook this Swedish classic at home. Smaklig måltid (enjoy your meal) from your meatball enthusiast.
Frequently Asked Questions
- → Warum hilft nasses Formen der Bällchen?
- Mit feuchten Händen klebt die Masse nicht und das Formen wird einfacher und gleichmäßiger.
- → Kann ich die Hackbällchen vorher machen?
- Klar, du kannst sie vorbereiten und im Kühlschrank aufbewahren. Die Soße frisch machen und die Bällchen später erwärmen.
- → Wozu die Marmelade in der Soße?
- Die Preiselbeermarmelade bringt eine süß-saure Note, die typisch für den schwedischen Geschmack ist.
- → Welches Fleisch funktioniert am besten?
- Am besten passt ein Mix aus Schweine- und Rinderhack. Das ergibt den besten Geschmack.
- → Geht die Soße ohne Sahne auch?
- Statt Sahne kannst du Kokosmilch oder Hafersahne nehmen. Sie wird zwar etwas weniger sahnig, bleibt aber gut.
Conclusion
Diese typisch schwedischen Hackbällchen bestehen aus gemischtem Fleisch und werden in einer sahnigen Soße mit Preiselbeeren serviert.