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Swedish Meatballs

178 Reviews
87% would make this recipe again

"Köttbullar" (i.e. meatballs) is a Swedish dish, traditionally served with boiled potatoes and a "lingonberry sauce", similar to a cranberry sauce. The spice used here is the berry of a pimiento tree. It is aptly named "allspice" because it tastes like a combination of spices, mostly cloves, cinnamon, and nutmeg.

Preparation : 30 min Cooking : 30 min Standing : 1 h
300 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

Ingredients

1/2 potatoes, peeled 100 g
2 tsp Italian parsley, fresh, minced 4 g
1/4 onions, finely chopped 50 g
1 eggs size large
400 g ground beef, lean
1 1/2 tbsp milk, partly skimmed, 2% 23 mL
1/4 tsp allspice powder 1 g
1/4 tsp salt, or to taste 2 g
2 1/2 tbsp brown sugar 28 g
2 tbsp Dijon mustard 30 mL
2 tsp apple cider vinegar 10 mL
2 tsp canola oil 10 mL
2 tsp olive oil 10 mL
aluminum foil
ground pepper to taste [optional]

Before you start

These meatballs can be cooked either in the oven or using an outdoor grill.

If shaped into smaller meatballs, they may be served as appetizers with extra sauce for dipping.

Method

  1. Peel the potatoes, then boil them until they are very tender, 20-25 min. Drain them well, then put them in a bowl and mash.
  2. Mince the parsley, then add half to the bowl of the potatoes and reserve the rest. Finely chop the onion, then add it to the bowl. Add the egg, ground beef, milk, allspice, salt, and pepper. Using your hands, blend the mixture together until it is just combined well (do not overmix). Form the mixture into 2-3 cm balls and arrange them on a tray. Cover and chill in the refrigerator for at least 1 h, or up to overnight. The purpose is to firm up the meat mixture.
  3. Meanwhile, in a small bowl, whisk together all remaining ingredients, including the reserved parsley, except the olive oil, until the brown sugar is dissolved and a sauce consistency is obtained. Set aside.
  4. Preheat the oven to 175°C/350°F. Line a baking sheet with aluminum foil.
  5. Heat the olive oil in a large pan over medium heat. Working in batches, add the meatballs and sauté until they are golden on all sides, about 5 min. Transfer the meatballs to the prepared baking sheet and brush them with the sauce.
  6. Cover loosely with foil and roast in the middle of the oven 25-30 min. Alternatively, the meatballs may be threaded onto bamboo skewers and cooked on the oiled rack of an outdoor grill. Serve the meatballs with any remaining sauce on the side.

Nutrition Facts Table

per 1 Serving (160g)

Amount

% Daily Value

Calories

300

Fat

17 g

26 %

Saturated 5.6 g
+ Trans 0.1 g

28 %

Cholesterol

100 mg

Sodium

340 mg

14 %

Carbohydrate

13 g

4 %

Fibre

1 g

3 %

Sugars

8 g

Protein

23 g

Vitamin A

3 %

Vitamin C

5 %

Calcium

4 %

Iron

18 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¼ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Source of  :
Copper, Folacin, Magnesium, Pantothenic Acid, Vitamin B1, Vitamin D, Vitamin E, Vitamin K
Good source of  :
Iron, Phosphorus, Potassium, Vitamin B2, Vitamin B6
Excellent source of  :
Niacin, Selenium, Vitamin B12, Zinc

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Milk and Alternatives 0
Meat and Alternatives 3
Fats 3
Other Foods ½

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Members' Reviews

178 Reviews (170 with rating only ) 87% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Herlinor
january 24, 2014 | I would make this recipe again

The meatballs were very good. My one criticism was that they took a long time to cook, about an hour for the frying. If we make it again we might try baking them.

Useful 0
jetmekanik
march 27, 2012 | I would make this recipe again

A big hit with the family. Made a double batch of meatballs and froze half. A great way to stretch that ground beef and pork I found on sale - really surprised how many meatballs it made. Potato instead of bread crumbs or oatmeal was something I would never have thought of, but worked really well. To save time I nuked the potato and tossed the meatballs in the freezer for a bit rather than the fridge.

Useful 1
orchid123lov
march 19, 2012 | I would make this recipe again

A bit of a powdery tecture< and bland. not a big hit

Useful 0
rpyles
january 31, 2012 | I would make this recipe again

The recipe is good but I found it helped to use half regular mustard and half dijon in the sauce. I also appreciated all the earlier suggestions to double the sauce and am glad to have heeded them.

Useful 1
gingerlondon
september 13, 2010 | I would make this recipe again

I've never made meatballs before and I was unsure how they would turn out and I was pleasantly surprised. I served them with mashed potatoes and while the sauce called for in the recipe was quite tasty, I would either make more of the sauce, or serve a gravy.

Useful 2

Top Reviews

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Ronaldenney
march 17, 2010 | I would make this recipe again

Didn't have time to place meatballs in fridge as I didn't have the time - people were hungry for their supper. As a result, meat balls in the skillet had to be treated very carefully - didn't have too much of a 'crumble' problem. Very tasty dish - the sauce was great - might double sauce recipe next time.

Useful 3
gingerlondon
september 13, 2010 | I would make this recipe again

I've never made meatballs before and I was unsure how they would turn out and I was pleasantly surprised. I served them with mashed potatoes and while the sauce called for in the recipe was quite tasty, I would either make more of the sauce, or serve a gravy.

Useful 2
jetmekanik
march 27, 2012 | I would make this recipe again

A big hit with the family. Made a double batch of meatballs and froze half. A great way to stretch that ground beef and pork I found on sale - really surprised how many meatballs it made. Potato instead of bread crumbs or oatmeal was something I would never have thought of, but worked really well. To save time I nuked the potato and tossed the meatballs in the freezer for a bit rather than the fridge.

Useful 1