Swedish meatballs
- Good for lunch
Less suited for dinner.
Four portions of Swedish beef and pork meatballs in cream sauce, without a side dish.
4 servingsFinal yield 1,040 g
Ingredients
- 280 gBeef, ground, 80% lean meat / 20% fat, raw
- 280 gPork, ground, 84% lean / 16% fat, raw
- 120 gOnions, raw
- 100 gEgg, whole, raw, fresh
- 60 gBread, crumbs, dry, grated, plain
- 120 gMilk, whole, 3.25% milkfat, with added vitamin D
- 160 gCream, fluid, heavy whipping
- 30 gButter, without salt
- 2 gSpices, allspice, ground
- 20 gWheat flour, white, all-purpose, unenriched
- 5 gSalt, table
Method
- Fry onion in 10 g butter for 5 minutes and cool. Mix with meats, egg, breadcrumbs, 60 g milk, allspice and salt; rest 10 minutes.
- Shape 20 meatballs. Fry in remaining butter at 175 °C for 8 minutes, turning several times, then remove.
- Stir flour into the pan, then gradually add remaining milk and cream. Cook 8 minutes until thick, return meatballs and warm gently 2 minutes more.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,660 kcal
- Protein
- 131.1 g
- Fat
- 199.9 g
- Total carbohydrate (by difference)
- 83.4 g
- Total dietary fibre (USDA)
- 5.7 g
- Saturated fatty acids
- 93.2 g
- Sodium
- 2,999.1 mg
- Salt (sodium × 2.5)
- 7.5 g
Per serving
- Energy
- 665 kcal
- Protein
- 32.8 g
- Fat
- 50 g
- Total carbohydrate (by difference)
- 20.8 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 23.3 g
- Sodium
- 749.8 mg
- Salt (sodium × 2.5)
- 1.9 g
Per 100 g of finished food
- Energy
- 255.8 kcal
- Protein
- 12.6 g
- Fat
- 19.2 g
- Total carbohydrate (by difference)
- 8 g
- Total dietary fibre (USDA)
- 0.55 g
- Saturated fatty acids
- 9 g
- Sodium
- 288.4 mg
- Salt (sodium × 2.5)
- 0.72 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal