Swedish Meatballs with Cream Sauce

Swedish Meatballs with Cream Sauce

Here I am again in search of a famous recipe.  This time it’s for the Swedish Meatballs. I tried my regular meatball recipe but it definitely tastes different. Then I bought a couple of packs of the cream sauce from Ikea and based on taste, tried to figure out what the ingredients were. Looking at the pack gave me a slight idea.

I found a lot of recipes online and have tried fixing several kinds. It is regular to use two types of ground/chopped meat in meatballs.  The most common is a combination of beef and pork. Other options are veal, lamb, chicken.  My recipe used ground turkey.

Here is my version of Swedish Meatballs with Cream Sauce.



1/2 lb ground beef (option – 1 lb chicken or turkey)

1/2 lb ground pork

2 eggs

1/3 c cream (option – low fat milk or water)

2 1/2 tbsp minced onions

1 tbsp butter (option – margarine or oil)

1/2 c rusk flour (substitute – 1/2 c toasted bread crumbs)

1 medium potato boiled and mashed

2 tsp Allspice – optional (substitute – equal parts cinnamon, cloves, and nutmeg)

salt and pepper


1 c cream (option – low-fat milk)

2 c beef stock (option – water)

2 tbsp flour

salt and pepper



Mix husk with a little bit of water to moisten.  Set aside.

In a small pan melt butter and saute onions until golden brown. Set aside.

Mix ground meat, eggs, onions,mashed potatoes, rusks, cream. Flavor with salt, pepper and allspice.

Form into balls. Slowly fry them in plenty of butter.

Alternative Method of Cooking

Preheat oven to 375 degrees. Bake for 35-45 minutes.

Cream Sauce

De-glaze the pan (where you fried the meatballs in or if you baked the meatballs, use the pan you sautéed the onions in) with broth or water. Add cream. To thicken sauce, add flour.  Season with salt and pepper.  Serve.


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