Recipe: Traditional Swedish Meatballs

I recently visited Stockholm, Sweden. Being the massive foodie that I am I like to try traditional food and drinks wherever I go so when I found out that my hostel, City Backpackers was offering a Swedish Meatball making course, of course I had to partake!


All in all, the night was great! We started off with some Skåne Akvavit, a traditional, spiced spirit that is usually sipped from a shot glass (I couldn’t sip mine so it all went down in one go – I wont be rushing back for more any time soon!)


And of course it wouldn’t be a tradition Swedish meal without some singing so we were taught some drinking songs to go with our akvavit.



Everybody worked well as a team and did their own little bit. It was a great way to meet fellow guest and make new friends!


(Serves 3 to 4 people)

– 500g Minced Beef (alternative 250g beef and 250g pork)
– 100ml of breadcrumbs
– 100ml of cream (or milk)
– 1 medium/large egg
– 1 medium yellow onion finely chopped and satueed in butter

To spice
– Black peppar
– White peppar
– All spice
– Cloves (just a little)
– Salt

Serve with
– Boiled and/or mashed potatoes
– Red cabbage
– Brunsås
– Lingon sylt or cranberry sauce

The red cabbage
– stewed in apple cider vinegar for 2-3 hours at a low heat.
– add 1 peeled and grated granny smith apple.

The brunsås (gravy)
– Beef stock
– Cornflour to thicken
– Soy sauce
– Some left over cream or milk
– Excess fat from meatballs.

10802049_10152523911616879_7950561920890730200_nThis photo doesn’t do it justice – the meal was pretty delicious! Definitely one to try out at home!

By Gidget ‘Gigi’ Gallaher


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