Swedish Meatballs

Swedish Meatballs

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I have always loved Ikea’s Swedish meatballs since the very first time I’ve tasted them at their Beijing branch ages ago.  It was so addicting every time we visited the furniture shop we couldn’t leave without having these.  In fact we had them again when we went to HK branch a couple of months ago.  There wasn’t any horsemeat issue then, and we probably wouldn’t really care if there were.  It was that good.  A health matter would of course be a different story.

Anyway, I watched Jamie Oliver’s 15-minute version few weeks ago and couldn’t help but be inspired. And crave.

Swedish Meatballs

Swedish Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 100g minced beef
  • 100g minced pork
  • ½ cup breadcrumbs
  • ¼ cup milk
  • 1 egg
  • Salt
  • Freshly ground pepper
  • A handful of dill, chopped
  • 4 tbsp gourmet cooking rice wine (or white wine)
  • 4 tbsp NZ raspberry jam
  • ¼ cup chicken broth
  1. Soak breadcrumbs in milk. Combine this with minced beef and pork in a bowl. Add salt, pepper, dill and egg. Mix well with bare hands.
  2. Divide mixture into 4, then divide each part into 4. Using wet hands, roll these into balls. These should be 32 meatballs approx. 1 ½ inch in diameter. Refrigerate for an hour.
  3. When ready, heat olive oil in a pan. Fry meatballs to brown a bit for about 5 minutes. Push meatballs to one side.
  4. Add raspberry jam and cook for about a minute until caramelized. Add rice wine, broth and cream. Mix with the jam and cook for another minute. Combine with meatballs and remove from heat. Garnish with dill and extra heated raspberry sauce on the sides.
Lingonberry is traditionally used. Other substitute would be cranberry or red currant. Time spent with meatballs inside the fridge not included.


Swedish Meatballs

I served it with fresh baby spinach leaves and rice. YUM.

Swedish Meatballs


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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

2 thoughts on “Swedish Meatballs

  1. omg…very tempting! i saw someone cook swedish meatballs over at Lifestyle Network one time, but I forgot to note the recipe! bookmarking yours! :)

    appreciate much your sharing and linking over at Food Friday, Iska
    happy weekend!
    maiylah recently posted Food Friday

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