Swedish Meatballs

8 Reviews
100% 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
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Ingredients

1/2 potatoes, peeled 3.5 oz
2 tsp Italian parsley, fresh, minced 0.2 oz
2 tsp fresh dill, minced 0.1 oz
1 eggs size large
14.5 oz ground beef, lean, or medium-lean
1 1/2 tbsp water 0.8 fl.oz
1/4 tsp allspice powder 0.1 oz
1/4 tsp salt, or to taste
ground pepper to taste [optional]
2 1/2 tbsp brown sugar 1 oz
2 tbsp Dijon mustard 1.1 oz
2 tsp wine vinegar 0.4 fl.oz
2 tsp canola oil 0.4 fl.oz
2 tsp olive oil 0.4 fl.oz
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.

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 and dill, then add half to the bowl with the potatoes. Set the rest aside. Add the egg, ground beef, water, allspice, salt, and pepper to the bowl. 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 and dill, 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.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

300

Fat

17 g

26 %

Saturated 5.5 g
+ Trans 0 g

28 %

Cholesterol

100 mg

Sodium

340 mg

14 %

Carbohydrate

12 g

4 %

Fibre

1 g

2 %

Sugars

7 g

Net Carbs

11 g

Protein

23 g

Vitamin A

2 %

Vitamin C

4 %

Calcium

3 %

Iron

18 %
More info

Claims

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
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 3
Fats 3
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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8 Reviews (8 with rating only) 100% would make this recipe again

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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

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