45,000 pigs and 11,000 cattle ….. swedish meatballs

The other day my blogging sister and friend, creativenoshing – told me that she would like the recipe of traditional Sweden meatballs. So here they are – the best of the BEST!

We have been eating meatballs in Sweden since 1700 – when our king Karl XII came back from Turkey.

It’s without any doubt our most beloved national dish … and IKEA has brought them out to the rest of the world, they are being sold in every IKEA store. We also eat meatballs with macaroni … then only served with the frying jus.
The Italian style meatballs has come to us too … in the last 20 years and many years ago, before I moved to UK I often made lamb meatballs, should have the old recipe somewhere.

“(text; faqta.se)
IKEA sells about 180 million balls per year, equivalent to approximately 21 000 per hour or about 5.8 per second.

If we assume that a meatball weighs 0.01 kg and is 50% pork and 25% beef, that you get 25% meat from a slaughtered animal and a pig and a beef weighing 80 kg and 160 kg at slaughter, so does that IKEA’s meatball sales consumes about 56 000 animals per year (45,000 pigs and 11,000 cattle)”

Sweden is one of the biggest meatball producers in the world.

Swedish meatballs / Svenska köttbullar, serves 4
50ml (2,5tbsp) homemade breadcrumbs
200ml(6.76 fl oz) full fat milk
1 onion, grated
30ml (2tbsp) butter
200g (7.05oz) minced beef
200g (7.o5oz) minced pork
1 ägg
15ml (1tbsp) konc vegetable or beef stock
1 large pinch of ground cinnamon
Salt and freshly ground black pepper

Sauce:
Cooking jus + 30ml (2tbsp) water
15ml (1tbsp) conc veg or beef stock
200ml (6.75 floz) cream
15ml (1tsp) soy sacue
30ml (2tsp) flour
Salt and freshly ground black pepper
15ml (1tsp) red or black currant jelly

1. Add the breadcrumbs to the milk and let stand for about 10-15 min – add then the minced beef and pork, stock, grated onion, egg and season to taste – mix well.
2. Make the meatball with wet hand and lay them on a grease proof paper.
3. Fry the meatballs in small batches and shake the pan so they get nicely round, fry for about 3-5 min. Keep warm in a bowl or on a platter covered with foil
4. Rinse the frying pan with the water and sieve in to a sauce pan. Add stock, cream, stock and season to taste – let the sauce cook for about 3 min. Add the jelly.

Serve with mash potatoes, lingon berries and sweet pickled cucumbers. You can serve the meatballs in the sauce, but then you can’t make our famous open “Köttbullesmörgås” – open meatball sandwich with beetroot salad from the leftover meatballs.

This open sandwich is the most sold sandwich beside open prawn sandwich in Sweden, it’s a real treat. You can use any kind of bread  – even do the sandwich as a wrap. We also halve the meatballs when putting them on the salad so they lay still !!!!

Beetroot Salad, serves 4.
6 pickled beetroots diced and drained overnight.
1 Apple, washed – not peeled – diced
2 pineapple, rings – canned – patched dry
1 small red onion, very finely chopped
100ml mayonnaise
50ml cream fraische
15ml Dijon mustard

Just mix everything together.

So an other piece of Sweden at its best !!!

Photos provided by and thanks to;
hemmetsjournal.se/ikea.com/guardian.co.uk/whatscookingamerica.net/
whiskycritic.com/ thebitesizedblog.com/elinsjul.se/aggfri.blogg.com/
hittarecept.se/resdagboken.se/coop.se

11 thoughts on “45,000 pigs and 11,000 cattle ….. swedish meatballs

  1. Traditional meatballs ay? They look stunning and I love the different Ingredients – I think my brother would enjoy these – thank you 🙂

    Cheers
    Choc Chip Uru

    • I tell you, doesn’t matter how you give Swedish meatballs to – they love them. IKEA’s restaurants have really made them world-known. I love them cold – eat them as snacks.

    • Please, let me .. know. I know you don’t need good luck – because it’s so simple. Only advice I have it to keep the mash plain … with some nutmeg, butter, milk and sugar.

  2. I’m amazed at how easy you make this topic look thanks to your articles, but I must say I still don’t quite understand it.
    The whole thing just goes over my head because of how intricate and broad
    it all is.. Still, I’m excited to see what you have to say in next posts: with luck , I’ll
    be able to grasp it eventually.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.