Swedish Meatballs

187 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.

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Preparation : 30 min Cooking : 30 min Standing : 1 h
300 calories/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 milk, partly skimmed, 2% 23 mL
1/4 tsp allspice powder 1 g
1/4 tsp salt, or to taste 2 g
ground pepper to taste [optional]
2 1/2 tbsp brown sugar 28 g
2 tbsp Dijon mustard 30 g
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, 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 (160 g)


% Daily Value




17 g

26 %

Saturated 5.6 g
+ Trans 0.1 g

28 %


100 mg


340 mg

14 %


13 g

4 %


1 g

3 %


8 g

Net Carbs

12 g


23 g

Vitamin A

3 %

Vitamin C

5 %


4 %


18 %


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


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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187 Reviews (179 with rating only) 87% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | 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
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
october 20, 2021 | 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

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