My husband grew up in Sweden, and this was the recipe his great-grandmother used to make Swedish meatballs when he visited her as a young boy. There are three major differences to this recipe compared to Americanized versions. Salt and pepper are the only spices since these spices were not common in recipes except for special occasions. This recipe also uses potato as one of the binding agents, which I have not found in other recipes. Lastly, it only uses ground beef, instead of a mix of ground meats. —swedishturkey
For the Meatballs
medium-sized yellow potato
sea salt, or to taste
ground pepper, white preferred
lean ground beef
Olive oil nonstick spray
For the Cream Sauce and to Serve
soy, or to taste
beef bouillon, or to taste
Boiled potatoes (to serve)
Lingonberry jam (to serve)
In This Recipe
Peel and boil the potato until soft through. Cool. Shred the potato with a grater.
Mix the pepper, salt and egg into the meat.
Microwave milk to slightly warm. Add breadcrumbs to the milk.
Add milk/breadcrumbs and shredded potato to the ground beef. Mix well with hands. Roll into small, tight meatballs.
Heat a non-stick pan on medium-high heat and spray with non-stick olive oil.
Cook meatballs through in batches, allowing space between each meatball. Respray pan with oil spray between batches.
In a separate saucepan, heat the cream and milk to a simmer. Add soy and beef bouillon to taste. Add flour mixed in a little water to the sauce to thicken.
Serve meatballs and cream sauce with boiled potatoes and lingonberry jam.