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Swedish Meatballs

Serves 4



  • 100 ml milk
  • 30 ml beer
  • 5 tbsp porridge oats
  • 2 eggs
  • 500 g beef mince
  • 1 small onion, finely chopped
  • 0.5 tsp white pepper
  • 1 tsp salt
  • 1 tsp dried thyme
  • 20 g butter


  • 1 tbsp flour
  • 100 ml beer
  • 100 ml beef stock
  • 1 tsp soy sauce
  • 150 ml single cream



  • In a large bowl, mix the milk, beer, and porridge oats, and leave to soak for 10 minutes
  • Add the eggs, beef mince, onion, white pepper, salt, and dried thyme, and combine thoroughly to form a rather sloppy mixture
  • Divide the mixture into tablespoon-sized portions and form into rough balls
  • Heat the butter in a large frying pan over a medium heat, and carefully add the meatballs
  • Fry for about 4-5 mins until browned underneath and then carefully turn them over. Put a lid on the pan and fry for another 4-5 mins until cooked through and browned on both sides
  • Remove the meatballs from the pan and keep them warm while you make the sauce


  • Stir the flour into the remaining pan juices and then add the beer, beef stock and soy sauce
  • Boil and reduce the sauce slightly, while stirring constantly, then turn down the heat and stir in the single cream
  • Once the sauce is warmed through, strain into a jug to serve

Serve the meatballs with the sauce, accompanied by mashed potato, green peas, and lingonberry, cranberry or blackcurrant jam


This recipe was taught to me by Maria Eriksson, 30th April 2023