Swedish Meatballs


Over Christmas I came across an article written by Daniel Gritzer – it’s clear that this guy is serious about reproducing the iconic Swedish Meatball and he set about taking a scientific approach to establish his own perfect recipe.  I can’t really take much of the credit for this one – I was keen to follow his lead and experience the results of his labours, so there is very little of my influence in this one.

Through extensive experimentation Daniel has established the perfect meat blend for flavour & texture, the ideal cooking method, perfect seasoning and spicing

This recipe made about 40 meatballs about the size of a walnut.  I served half of mine with Pasta and a wild mushroom sauce (not exactly the authentic sauce as seen in Ikea, but Daniel has a recipe for that too…).  The second half I served alongside the Chestnut Falafels with vegetable Daal.  Eclectic!!!  These worked really well and provided an alternative for all of the meat-eaters at what was essentially a vegetarian celebration


  • 75g White Bread (remove crusts before weighing)
  • 120ml Milk
  • 500g Minced Beef
  • 250g Minced Pork
  • a little Olive Oil
  • 1 Onion, finely chopped
  • 4 scant tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • Generous pinch of Allspice
  • 2 medium Eggs, beaten
  • Vegetable Oil for Frying


  • Tear up the bread and place in a bowl with the milk to soak
  • In a food processor blitz the beef & pork until smooth & well mixed
  • Meanwhile, gently fry half of the onion in the olive oil until soft
  • Add the bread & milk, onion (fried & raw), seasonings & spices to the meat and pulse for a few seconds to mix
  • Add the egg and pulse again to bind
  • With wet hands, take a spoonful of the mixture at a time and shape into a ball, about the size of a walnut. Continue until all of the mixture has been used
  • Deep Fry in the vegetable oil in batches, for about 90 seconds each.  Allow each batch to drain on kitchen paper and keep warm in the oven until needed

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