Swedish Meatballs (From a Swede!)

This is my mom’s Swedish meatball recipe. This isn’t the kind a lot of people are used to in a creamy white sauce. She served them every Christmas Eve in a chafing dish as part of the ‘Smörgåsbord.’ My mom used to have a vegetable sour cream and a lingonberry sauce on the table for those that might want to dip these in something.

Original recipe makes 48 tiny meatballs


1 tablespoon butter
1 tablespoon minced onion
1/3 cup fine dry bread crumbs
1/2 cup water
1/2 cup half-and-half
3/4 pound ground beef
1/4 pound ground pork
2 teaspoons salt
1/4 teaspoon ground white pepper
1/3 teaspoon white sugar
3 tablespoons butter

  • PREP

    20 mins

  • COOK

    30 mins


    50 mins


  1. Melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
  2. Mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. Stir cooked onion, ground beef, ground pork, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. Shape mixture into about 48 very small meatballs.
  3. Melt 3 tablespoons butter in a skillet; add meatballs. Brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. Shake pan occasionally to cook evenly.


Calories: 69 kcal
Carbohydrates: 1.4 g
Cholesterol: 19 mg
Fat: 5.5 g
Fiber: 0.1 g
Protein: 3.5 g
Sodium: 231 mg