Swedish Meatballs

  • Eddie Lack serves his Swedish meatballs with mash potatoes and lingonberry jam.

    Eddie Lack serves his Swedish meatballs with mash potatoes and lingonberry jam. Bob Chwedyk | Staff Photographer

Updated 4/9/2012 1:04 PM

cup bread crumbs

cup milk


1 pounds ground beef

Butter, for frying

Half an onion, chopped

1 egg

Salt and pepper


2 tablespoons butter

1 cups heavy cream

1 tablespoon soy sauce, or to taste

Salt and pepper

1-2 tablespoon flour

In a small bowl, mix the bread crumbs with the milk and let stand for 10 minutes.

In the meantime, saute the onion in a bit of butter or oil over medium-high heat; about 5 minutes until golden brown.

Put ground beef in a large bowl; add soaked crumbs, onion, salt and pepper and egg and mix with your hands until well combined. Roll mixture into golf-ball sized pieces. They should stick a little bit in your hand but as long as they are not falling apart you'll be fine.

Heat a large skillet over medium heat and melt butter. Fry meatballs, in batches. Stir them around a lot in the pan. When they've got a nice color you can just open one up so you know they are no longer pink inside. Transfer to an over-safe platter and keep warm in a 200-degree oven while you make the sauce.

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In the same pan that you used for the meatballs, melt 2 tablespoons butter. Add cream and stir, breaking up any fried bits on the bottom of the pan. Raise heat to a steady simmer and stir in soy sauce and salt and pepper. Keep stirring and add flour; stir until sauce thickens to desired consistency. Spoon sauce over meatballs.

Serve with mashed potatoes and lingonberry jam.

Serves four (or two hockey players).

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