Swedish Meatballs

Known as a Swedish national dish, these rich pork meatballs are popular in all Scandinavian countries, as in the rest of the world. Rich and delicious, for your winter dinners!”

Ingredients (for 2)

  • 1 cup ground pork
  • 1/2 cup bread crumbs
  • 1/3 cup cream
  • 1/2 cup beef stock
  • 1/4 tsp nutmeg
  • 1 egg
  • 2 tbsp butter
  • 1/4 onion
  • salt & black pepper


  • Take a large bowl and combine the bread crumbs with 1/3 of the double cream; toss and let rest
  • Meanwhile, heat 1/3 of the butter in a small sauce pan and stir fry the onion (sliced) until translucent
  • Add the minced pork and the freshly grated nutmeg to the breadcrumbs
  • Stir in the onion and beaten egg; season with salt and pepper
  • Cover the bowl and chill in the fridge for 1 hour
  • In the meantime, prepare the sauce: in the sauce pan where you cooked the onions, add the beef stock and remaining double cream; let simmer for 2 minutes over medium heat and set aside
  • Take the bowl out of the fridge and, with your hands, shape the meat mixture into small balls
  • Melt the remaining butter in a large frying pan over a medium heat and fry the meatballs, in batches, for about 10 minutes, or until browned on all sides and cooked through
  • Remove with a slotted spoon and drain on a plate lined with kitchen paper
  • Pour the sauce over the meatballs (or put in on the side to dip) and serve warm!