My recipe blog would not be complete without everyone’s favorite – Swedish Meatballs! This recipe is the way my husband’s family makes them in Sweden without any changes and to be authentic you should serve lingonberries and mashed potatoes with the meatballs.
In my opinion, lingonberries are somewhat similar to cranberries but much much better… sweeter and no skin of the fruit like you find with cranberries. I think most grocery stores sell lingonberries at least they do at our local stores. We normally fry the meatballs but this time we used the oven to do the browning which made it much easier and no greasy spattered stove top! This is how we will be making them from now on as we were very impressed with the ease and the taste.
This recipe calls for 4 pounds of meat which will give you plenty of leftovers and enough for open face Meatball Sandwiches.
Make approximately 100 meatballs
- 2 lb ground beef
- 2 lb ground pork
- 1 medium onion, minced (we use the handy chopper)
- 1 C fine ground bread crumbs
- 1/2 C water or milk
- 2 eggs
- 1 1/2 tsp salt
- 1 tsp pepper
Put all ingredients into a large 5 qt. bowl and mix with hands until well blended. Form into small balls and place on a well greased 17″ x 11″ jelly roll pan. Bake at 395º F for 15 minutes then roll the meatballs around a bit and bake for an additional 15 minutes or until browned. Place browned meatballs in a covered casserole dish to keep warm and proceed baking the remaining meatballs.
Serve with lingonberries and mashed potatoes. Want your mashed potatoes to taste exceptional? Use whipping cream instead of milk – oh so good!!
Place the meatballs on a jelly roll pan and bake at 395º
Bake until nicely browned
Swedish meatballs (Köttbullar), lingonberries and mashed potatoes