Swedish Meatballs

Ron Nebrerecipes, Savoury

swedish meatballs served with cranberry sauce
These savoury meatballs, smothered in creamy gravy, can be served as an appetizer or as a main dish. Whatever way you spin it, they’re sure to please.
Makes: 24 meatballs with sauce
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 300 g / 1 1/2 cup white onion (finely chopped)
  • 2 cloves garlic
  • 454 g / 1 lb ground beef
  • 454 g / 1 lb ground pork
  • 2 large eggs
  • 28 g / 1/4 cup plus 2 tbsp Mirage margarine, divided
  • 250 g / 1/4 cup flour
  • 50 ml / 1 cup cream
  • 44 ml / 3 tbsp cider vinegar
  • salt and pepper to taste


  1. Combine onions, garlic, beef, pork, eggs, salt, and pepper in large bowl and mix until combined.
  2. beef, pork, margarine, and other meatball ingredients combined in a bowl

  3. Roll 2 tablespoons of meat at a time into balls. Set aside on a flat surface or a sheet pan lined with parchment paper.
  4. rolled meatballs

  5. Heat a deep sauté pan over medium-high heat. Add 2 tablespoons of margarine. Without crowding, brown meatballs on each side (about 5 minutes per side). Cook in batches to prevent crowding and to get meatballs golden brown.
  6. browning meatballs in pan

  7. In the same pot that you browned the meatballs in, add flour and remaining 1/4 cup of margarine. Cook, scraping the bottom of the pan until bubbly and fragrant. Add cream and turn the heat down to medium. Stir and cook until thickened.
  8. sauce for meatballs

  9. Add meatballs to this sauce and stir to combine.
  10. adding meatballs to sauce

Chef Notes

  • Serve with a tart berry sauce such as lingonberry or gooseberry.

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