My rustic Swedish meatballs and green beans

Yield 12 meatballs



  1. In a large bowl add the minced meat, egg, diced onion, panko and salt and pepper. Mix with your hands to combine well. Use an ice cream scoop to measure the mixture and roll up in 12 little meatballs.
  2. Place the meatballs in a cast-iron skillet with some oil and cook in a pre-heated oven at 180 C for 15 minutes, turn them over and back to the oven for 10 minutes.
  3. In a saucepan, let the butter melt and bubbly slightly without colouring. add the flour and with wooden spoon stir till the flour is cooked out and a thick breadcrumb-like mixture is left. 
  4. Add 1/3  of the beef stock while stirring with a whisk, add another 1/3, stir and then add the last part. Keep stirring as it thickens. Add a little milk to create a smooth texture and manage the thickens of the sauce. You are looking for heavier than liquid and less than pudding in thickness. Add the Worcestershire sauce, season with nutmeg, salt and pepper, and taste to adjust the seasoning.
  5. Add the sauce to the meatballs and let simmer on the stovetop to ensure the meatballs are cooked through.
  6. Serve with green beans and sprinkle some chopped parsley over.


on by Sandra Slawinski

Recipe by Leeks and High Heels at