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Swedish Meatballs

You don't have to be at a smorgasbord to enjoy these tender, subtly-spiced little meatballs cooked in a savory sauce. They're delicious as an hors d'oeuvre or served over noodles or rice as a meal. Add a spoonful of lingonberry jam on the side for an authentic Swedish touch!


4-6 main dish servings, 12 appetizer servings
  • 1 cup fresh bread crumbs
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, divided, plus additional as needed
  • 1 large onion, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 3 eggs
  • 2 teaspoons kosher salt, plus additional as needed
  • 1/2 teaspoon ground black pepper, plus additional as needed
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons flour
  • 3/4 ounces Glace de Viande Gold® dissolved in 2 cups hot water
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh parsley


  1. In small bowl, combine the bread crumbs and milk and set aside.  In a large skillet, melt 1 tablespoon of butter over medium heat.  Add the onion and cook until it is soft and translucent, about 5 minutes.  Transfer the onion to a large bowl and add the beef, pork, eggs, salt, pepper, allspice, nutmeg, and the soaked bread crumbs.  Mix gently with your hands or a wooden spoon.  Form the mixture into small (1- to 1 1/2-inch) meatballs and set them on a baking sheet or platter.
  2. Melt another tablespoon of butter in the skillet over medium heat.  Working in batches, brown the meatballs on all sides, adding more butter as needed, about 6-8 minutes per batch.  Transfer the meatballs to a warm platter and tent with foil to keep warm.
  3. Pour all but 2 tablespoons of drippings from the pan and stir in the flour to form a smooth paste.  Whisk in the diluted Glace de Viande Gold® and bring the liquid to a simmer, whisking frequently.  Add the meatballs to the pan and simmer over low heat, covered, 5-6 minutes, until they're cooked through.  Stir in the sour cream and parsley and season to taste with additional salt and pepper.

Additional Tips

Wine Pairing: Pinot Noir or Shiraz/Syrah

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