Emma Bengtsson’s Swedish Meatballs

Emma Bengtsson’s Swedish Meatballs

Serves: 4 • Time: 25 minutes, plus 1 hour chilling time

Meatballs are one of the most quintessential Swedish dishes. Hearty and filling, they’re a perfect winter main or addition to a traditional smörgåsbord. Swedish meatballs are always served with lingonberry jam, which adds tart sweetness that compliments the savory meatball. Feel free to use any combination of meat for this recipe: all pork, all beef, or even lamb, chicken, or turkey.


  • ¼ cup Mörsjö Deli flatbread crisps, crumbled
  • 4 Tbsp. heavy cream
  • 2 Tbsp. Liss Ellas sweet and hot mustard
  • 2 Tbsp. milk
  • 1 egg
  • ¼ tsp. allspice
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 4 Tbsp. butter
  • Boiled potatoes, for serving
  • Cream Sauce, for serving (recipe below)
  • One 3 oz. jar Hafi lingonberry jam, for serving


1. In a large bowl, combine the flatbread crisp crumbs, heavy cream, mustard, milk, egg, allspice, black pepper, and salt. Let rest 10 minutes.

2. Add the ground beef and pork and mix well.

3. Using your hands, roll the mixture into small balls (about the size of a ping pong ball) and distribute onto a baking sheet lined with parchment paper. Cover with plastic wrap and chill in the refrigerator for 1 hour.

4. Heat a heavy skillet over moderate heat. Add the butter. Once it sizzles, add the meatballs and sear until browned on all sides and cooked through, about 8 minutes. Serve immediately with boiled potatoes, cream sauce, and lingonberry jam.

Cream Sauce


  • 1qt. beef stock
  • 1qt. heavy cream
  • 2 Tbsp. Hafi lingonberry jam
  • Salt
  • Pepper


1. In a large pot, bring the beef stock to a boil, then reduce to a simmer and allow to reduce by half. Stir in the heavy cream and reduce to a third. Add the lingonberry jam and reduce 15 minutes more, until thick.

2. Strain through a fine mesh sieve and season with salt and pepper.

Follow us

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.