Swedish Meatballs

Swedish Meatballs

"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.

4 servings
Preparation 30 min
Cooking 30 min

Standing 1 h

300 calories per serving 


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, or medium-lean    
1 1/2 tbsp water   23 mL
1/4 tsp allspice powder   1 g
1/4 tsp salt, or to taste   2 g
  ground pepper to taste    
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    

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.


  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, water, 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.

Recommended side dishes

Nutrition Facts Table

Nutrition Facts

per 1 serving (150g)


% DV*

* DV = Daily Value




17 g

26 %

Saturated 6 g
+ Trans 0 g

28 %


105 mg


340 mg

14 %


13 g

4 %


1 g

3 %


8 g


23 g

Vitamin A

2 %

Vitamin C

4 %


4 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


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

More info

This recipe is in the following categories: Beef | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | Kosher | Bake | Barbecue/Broil/Grill | Brunch | Buffet | Cocktail Party | Scandinavian

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