THE RECIPE JOURNAL · Main Course
Original Swedish Meatballs
These classic Swedish meatballs are tender, flavorful, and perfect for a cozy meal. Served with creamy gravy and lingonberry sauce, they bring a delicious taste of Sweden right to your dinner table.
FROM THE KITCHEN • Original Swedish Meatballs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). In a bowl, combine the cream, oats, potato flour, salt, and pepper. Let this mixture sit for about 10 minutes so the oats can soak up the liquid and the texture becomes similar to mashed potatoes. Meanwhile, melt some butter in a pan over medium heat and cook the onion until it softens but doesn’t brown, about 3 to 4 minutes. Stir the cooked onion into the oat mixture, then add the ground beef and a pinch of allspice. Mix everything together gently, just until it’s combined.
02
Step 2
Lightly oil your hands and shape the mixture into small meatballs, smaller than a golf ball works well. Arrange them on a baking sheet and pop them in the oven for around 10 minutes, until they’re heated through. Let them cool for a minute or two before transferring to a hot cast iron skillet with a little oil. Cook the meatballs in batches, turning them occasionally, until they’re nicely browned all over, about 3 to 5 minutes per batch.
Why you’ll love it
These meatballs are tender, flavorful, and have a perfect balance of spices. They bring a comforting taste of traditional Swedish cuisine that feels like a warm hug on a plate.
How to serve
Serve with creamy mashed potatoes or buttered egg noodles. Lingonberry jam and a simple cream sauce are classic accompaniments that add a delicious sweet and tangy contrast.
Storage & leftovers
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. They also freeze well—place them in a single layer on a baking sheet to freeze, then transfer to a sealed bag for up to 2 months. Reheat gently to keep them moist.
