Swedish Meatballs

An iconic and very satisfying Swedish dish: Delicious meatballs in gravy traditionally served with mashed potatoes, pickled sweet cucumber and lingonberry jam.


Serves four portions, cooking time 60 minutes


For the meatballs

  • 60 grams breadcrumbs
  • 60 ml heavy cream
  • 2 tbsp Dijon mustard
  • 30 ml whole milk
  • one table spoon of Worchester sauce
  • 1 egg
  • salt & pepper
  • 450 grams ground beef
  • 450 grams ground pork
  • 2 tbsp butter for frying

For the potato puree

  • 950 grams potatoes, peeled
  • 300 ml whole milk
  • 200 grams unsalted butter
  • 2 pinches of nutmeg
  • salt, to taste

For the cream sauce

  • 500 ml veal stock
  • 300 ml heavy cream
  • 2 tablespoons lingonberry jam

To serve

  • fresh or frozen and defrosted lingonberries
  • pickled cucumbers (optional)



  1. Combine the breadcrumbs, cream, Dijon, milk, egg, salt, and pepper. Let the mixture soak for 10 minutes, then add the ground beef and pork. Roll the mixture into about 34 balls and place on a parchment-lined baking sheet. Cover in plastic and store in the refrigerator for 1 hour. To keep the meatballs from not falling apart.
  2. Heat the veal stock in a medium saucepan over high and reduce by half, about 10 minutes. Add the heavy cream and reduce over medium until it is just over 2 cups, about 1 hour. Add the lingonberry jam and cook 5 minutes longer over low heat, then season with salt and pepper.
  3. Boil the potatoes, drain, then return the potatoes to the saucepan and mash. Add the milk, nutmeg and butter and stir to combine. Season with salt and white pepper.
  4. Fry the meatballs, turning them until they are browned all over, approximately 4 minutes. Add 3 tablespoons butter and continue cooking until cooked through, 3 to 4 minutes more.
  5. To serve, divide the potato purée among plates and top with meatballs. Add generous amounts of the sauce and serve with the fresh lingonberries and the pickled cucumbers.