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Swedish Meatballs (Köttbullar)


  • 1 lb. ground beef
  • ½ lb. ground pork
  • 1 large onion, finely chopped
  • 2 cold, boiled medium sized potatoes or ¼ cup breadcrumbs 1 egg
  • 2 teaspoons salt
  • 1-1½ teaspoons ground black pepper
  • ¼ cup whipping cream
  • ¼ cup water
  • Butter or margarine for frying


  • Mash the potatoes finely until there are no more lumps.
  • Mix all the ingredients, preferably by hand.
  • Do not over mix.
  • You can test for the seasoning by frying a small piece.
  • Use about 1 tablespoon of the mixture for each meatball and roll it into a ball by hand.
  • This is easier if you rinse your hands in cold water when the mixture starts to stick to your hands.
  • Fry meatballs in butter on high heat, rotating until done, about 5 minutes.
  • They also can be put on a baking sheet and baked in a 475-500 degree oven for 15-20 minutes, depending on the size of the meatballs.
Swedish Meatballs