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  • Writer's pictureKatrina Davis

Mormor's Swedish Meatballs

This recipe has been in my family for many generations, and for good reason. My Mormor (mother's mother) graciously sent me our family's famous recipe for the best damn meatballs you will ever try.

I love that so many regions have their own take on a meatball. The Italians throw in sweet sausage and serve in a tomato sauce over pasta, the Greek serve their meatball/keftede with Tzatziki, and the list goes on. There is something about the labor of love that goes into making them from scratch verses just buying them frozen and you can absolutely taste the difference.

Serve this over mashed potatoes with lingonberries and viola! You will find yourself in Swedish heaven. If you love this recipe, share it! Drop a comment below, follow on Facebook or Instagram, and Pinterest. Enjoy!




  • 1/2 medium onion, grated (about ½ cup)

  • 1 clove garlic, finely minced or pressed through garlic press

  • 1 Tbsp butter

  • 1 pound ground beef

  • 1/2 pound ground pork

  • 1/4 cup unseasoned, dry bread crumbs

  • 1/4 cup water

  • 1/2 cup heavy cream

  • 2.5 tsp salt

  • 1/4 tsp pepper

  • 1 egg


  • 1 1/2 cups milk

  • 1 1/2 tbsp flour

  • salt and pepper to taste


  1. Heat skillet over medium heat and add butter

  2. Once butter is melted, stir in onions and sauté for about 5 minutes until translucent.

  3. Stir in garlic for about 1 minute until fragrant and remove from heat

  4. Mix together bread crumbs, water, and cream and set aside for about 5 minutes

  5. In the meantime, mix together the ground beef, ground pork, egg, salt, pepper, onions, garlic, and breadcrumb/cream mixture.

  6. Wet the palms of your hands and shape into 1.5 tbsp sized balls (should make about 30 meatballs)

  7. Melt about 2 Tbsp of butter in skillet and fry half of the meatballs, browning each ball evenly and set aside. (Do not worry if your meatballs are not fully cooked through at this stage - they will finish cooking in the gravy)

  8. Repeat with the second half of meatballs and set aside

  9. Add about 1 1/2 cups of milk into the skillet with leftover drippings from cooking the meatballs and sprinkle in flour, stir until thickened, add more flour if needed and salt and pepper to taste

  10. Once thickened, add meatballs back to skillet and simmer on medium-low heat for about 10 minutes until meatballs are cooked through

  11. Serve with mashed potatoes and lingonberries (if desired)

serves 4-6

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