Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.


Navigate / search

Swedish meatballs

I´m so lucky! In my cabin in the woods, we have an old woodstove and I have, since we bought the house, worked hard to get the fire working. It has resulted in several fire warning alarms, smoke-filled kitchen and coughing attacks, but since my boyfriend bought some fantastic little stearic rolls and we chopped up some decent dry birch firewood, it works like a dream.

Last Sunday we had a power cut after a strong storm in the forest, and I was thrilled. Finally I had a reason to cook like in the old days – on the wood stove.
I had some minced beef and the choice was clear – meatballs.
I think it is the most well known Swedish dish of them all. We grow up on meat balls in this country and everyone has their own recepie.

To cook on a wood stove is something special. The joy to hear the meatballs sizzle in the pan, the heat from the hot handle of the pan and the feeling of closeness to nature when I have to load it up with more firewood when the heat started running out. There is a sense of authenticity in every way. I thought of my grandmother and her red cottage, where I used to go often as a kid,  joining her in the kitchen.
She was always in the kitchen and all my memories of her is conected with food. Lovely food. Honestly I do not remember if she had a wood stove, but the crackling fire and the pleasant warmth of the kitchen, broght back great memories and I think, this was the most delicious meatballs I ever cooked.
Here you go!


4 people

400g minced beef
1 onion
1 tablespoon butter
1 tablespoon breadcrumbs
About 1 cup milk
4 swedish anchovy filéts
1 tbsp Swedish anchovy broth
Approximately 0.5 cups milk
Black pepper
Butter to fry in

1 tbsp olive oil
1 can of plum tomatoes
3 cloves of garlic
Black pepper
A pinch of sugar



1.  Chop the onion and fry it in butter soft on the heat without adding color. Let it cool.
2.  Mix milk and bread crumbs and let it rest for about ten minutes.
3.  Chop the anjovis filéts.
4 Mix the ground beef with onion, bread crumbs mixture, anchovy filéts and broth. Add milk to make it a soft texture of ground meat.
5. Season with salt and pepper.
6 Fry the meatballs in butter for about 3-4 minutes on fairly high heat. Stir the meatballs so they do not burn. Put them in a bowl.
7 Add olive oil to the pan and saute the garlic without adding color. Do you use a wood stove,  you regulate the heat by moving the pan from the heat.
8 Add the tomatoes and season with salt, pepper and sugar.
9 Put the meatballs in tomato sauce and let simmer while you cook buccatinin or spaghetti.




Print Friendly, PDF & Email

Pernilla Elmquist

Leave a comment


email (not published)