Swedish Meatballs

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients

For the Meatballs:

• 500 g halal ground beef

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1/4 cup breadcrumbs

• 1/4 cup milk

• 1 egg

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons chopped fresh parsley (optional)

• 2 tablespoons oil or butter for frying

For the Cream Sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups beef or vegetable broth (halal-certified)

• 1/2 cup heavy cream

• 1 teaspoon Dijon mustard (optional)

• Salt and pepper to taste

• A splash of lemon juice (optional)

Instructions

1. Prepare the Meatballs

• In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to absorb.

• In a large bowl, mix the soaked breadcrumbs with the ground beef, onion, garlic, egg, spices, salt, pepper, and parsley.

• Mix just until combined, then roll into small meatballs (about the size of a walnut).

• Heat oil or butter in a large skillet over medium heat. Fry the meatballs in batches until browned on all sides and fully cooked (about 10 minutes). Remove and set aside.

2. Make the Cream Sauce

• In the same pan, melt butter and whisk in the flour to make a roux. Cook for 1 to 2 minutes.

• Gradually add the broth while whisking to avoid lumps.

• Stir in cream and bring to a simmer.

• Add Dijon mustard if using, and season with salt, pepper, and lemon juice.

• Simmer until the sauce thickens, about 5–7 minutes.

3. Combine and Serve

• Return the meatballs to the pan and coat with the sauce. Let simmer for a few minutes to absorb flavor.

• Serve hot over mashed potatoes, buttered noodles, or rice.

Tips

• For extra softness, use a mix of halal beef and lamb.

• Make-ahead friendly: You can freeze uncooked meatballs or store the cooked dish for up to 3 days.

• Add a spoonful of lingonberry jam on the side for a traditional Swedish touch.