Swedish Meatballs

Swedish Meatballs


▪150g/1 large white onion, small diced
▪Olive oil
▪200g or 3/4c+1Tbsp buttermilk
▪1 egg
▪200g or 5 slices soft white bread, cut into cubes
▪1lb/.5kg 90/10 ground beef
▪1lb/.5kg 90/10 ground pork
▪15g/3 cloves garlic, minced
▪18g or 1Tbsp salt
▪1g or 3/4tsp ground allspice
▪3g or 1.5tsp white pepper (or black pepper)
▪1-2g or 1/2tsp nutmeg

Cranberry Jelly
▪340g/12oz cranberries
▪100g or 1/4c water
▪125g or 1/2c granulated sugar
▪3g or 1/2tsp salt

▪115g/1 stick unsalted butter
▪75g or 1/2c all purpose flour
▪100g or 1/2c dry white wine
▪1L/1 box beef stock whisked with 14g gelatin and a spoon/15-20g better than bouillon (or nice homemade beef stock)
▪15g or 3tsp dijon mustard
▪25g or 1.5 worcestershire
▪100g or 1/2c heavy cream


1. Preheat the oven at 500F.
2. Preheat a non-stick pan on medium heat.
3. Once the pan is heated, add a squeeze of olive oil followed by onions and a pinch of salt.
4. Saute for 4-5 minutes or until softened.
5. Transfer to a bowl and add buttermilk, egg, and bread. Mix thoroughly until bread is completely broken down.
6. Add beef, pork, garlic, salt, allspice, pepper, and nutmeg to the bowl. Mix until well combined.
7. Divide and roll into 24 2oz/60g meatballs. Place on parchment lined sheet tray.
8. Seer in the oven for 20-25 minutes.
9. Flip meatballs and return to oven for 5-8 minutes to brown on the bottom.

Cranberry Jelly
1. While the meatballs cook, Add all ingredients to a small saucepan and heat over medium high.
2. When boiling, stir and cook down for 10-15min.
3. Remove from heat to a glass container and place in the fridge until needed.

1. Add butter into heavy-bottomed pot over medium heat.
2. When melted, add flour and stir until combined and no lumps remain, about 30 seconds.
3. Continue to cook for about 30 more seconds to remove raw flour flavor.
4. Add wine and stir. Cook for 30 seconds while stirring.
5. Add beef stock and cook for 1-2 minutes until boiling and thickened.
6. Add dijon, worcestershire, and cream and stir. Reduce heat to low and simmer for 10 minutes.
7. Taste for seasoning and adjust with salt if needed.
8. Add the seared meatballs to the sauce and stir to coat.

Serve the meatballs over mashed potatoes with a dollop of the Cranberry (or lingonberry) sauce on the side.

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