Warm, comforting, and filled with classic Nordic flavour — these traditional Swedish meatballs are perfect for chilly winter nights. Tender Alberta pork, a hint of allspice, and a silky cream gravy come together for a dish that feels like a hug in a bowl.
Traditional Swedish Meatballs
Ingredients
- 500 g lean ground pork
- 1 egg
- ½ cup breadcrumbs
- ½ cup milk
- 1 small onion finely diced and sautéed
- ½ tsp allspice
- ½ tsp nutmeg
- ½ tsp salt
- butter for frying
Gravy
- ¼ cup butter
- ¼ cup flour
- 2 cups beef stock
- ¼ cup cream
- 1 tbsp Worcestershire sauce optional
Method
- Soak breadcrumbs in milk.
- Add the ground pork, egg, spices, and sautéed onion and mix well. Shape into small meatballs, about 1.5" in diameter. This will yield approximately 24 meatballs.
- Heat a heavy bottomed skillet over medium heat and add butter. Once the butter is melted and bubbling, add the meatballs. Do not overcrowd the pan.
- Turn the meatballs frequently as they cook, so they brown evenly on all sides. Continue to cook for 20 minutes or until internal temperature reaches 165°F.
Gravy
- Melt butter in a small saucepan over medium heat. Add the flour and whisk to incorporate into a paste (roux). Continue cooking, stirring constantly, until the roux starts to brown.
- Add broth gradually, whisking constantly to avoid lumps. Once the gravy starts to boil, reduce the heat to low and continue to simmer for 15 minutes. Remove saucepan from the heat and add the cream.
- Serve the meatballs and gravy with mashed potatoes and lingonberry jam for that classic Swedish touch.
