Minced Meat

Swedish Meatballs


My family just LOVE going to IKEA for 2 simple reasons:
1. Hot Dogs
2. Swedish Meatballs

Yep! Not even because of the furniture. They are crazy about the “Köttbullars” (Swedish Meatballs). They are really inexpensive and my NJ likes snacking on those meatballs with ketchup.

IKEA is about 40 minutes away from our place therefore we don’t go there that often. My brother says it’s a waste of gasoline and seriously who needs to buy furnitures that often? We really just like checking out there stuff every now and then and of course their “Köttbullars”. 🙂
But my brother is absolutely right! Why drive 40 Minutes for these “simple” Meatballs if you can easily make these at home?

Since my brothers love hearty food I combined these Swedish Meatballs in a delicious gravy sauce totally made from scratch!
You guys must give this a try! It’s not that hard to make and will definitely make your family and friends beg for more!


Swedish Meatballs

Yield: 6 Servings


Meatballs (makes about 32 pieces):
1 kg Ground beef
1 Small onion (chopped)
2 Tbsp Garlic powder
2 tsp Salt
2 tsp Black pepper
6 Eggs
1 1/2 cup of Bread crumbs

140 g Butter
500 ml Beef broth
3 Tbsp Flour
1 Tbsp Mustard
2 Tbsp Worcester Sauce
2 Tbsp Honey
400 ml Heavy Cream
100 g Fresh Parsley (Chopped)


In a large bowl, combine all the ingredients for the meatballs together using your hands. Knead until well combined.
Form 1 1/2-inch meatballs and set aside.

Heat a large non-stick frying pan over medium heat. Drop the butter in and let it melt.
Now add the meatballs to the melted butter and fry until they turn BROWN.
While your meatballs are cooking preheat your oven to about 100 °C/200°F.
When your meatballs are done, transfer them to an oven-proof dish and place them into the oven to keep warm.
You should have a little fat and butter in your pan. Tilt the pan to one side so it makes a pool. Add your flour and stir until you have a smooth paste.
Now add your beef stock and turn your heat up a little then bring to a boil while stirring and scraping all the flour from the bottom of the pan.
Let the sauce bubble away for about 5 Minutes until it thickens.
Add the mustard, Worcester sauce and honey to the sauce and slowly stir.
Add your heavy cream and continie stirring. At this point taste and season your sauce with salt and pepper to your liking.
Remove meatballs from your iven and add to your sauce. Mix it all together until the meatballs are coverd in sauce.
Garnish with fresh chopped parsley and enjoy!

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