Go Back
+ servings
Marcus Samuelsson's swedish meatball recipe

Marcus Samuelsson's Swedish Meatballs

Made with ground beef, veal and pork, cream and honey. Marcus Samuelsson's Swedish Meatballs are authentic and a treat.

Course Main Course Beef
Cuisine Swedish
Keyword meatballs, Swedish
Prep Time 30 minutes
Cook Time 7 minutes
Servings 6
Calories 572.37 kcal
Author Marcus Samuelsson


  • For the Meatballs
  • 1/2-3/4 cup dry bread crumbs
  • 1/4 cup heavy cream
  • 2 Tablespoons olive oil
  • 1 medium red onion finely chopped
  • 1/2 pound ground chuck or sirloin
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 tablespoon honey
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 3 Tablespoons unsalted butter
  • For the sauce
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup lingonberry preserves
  • 2 Tablespoons juice from Quick Pickled Cucumbers
  • Kosher salt and freshly ground black pepper


  1. Prepare the meatballs: Combine the bread crumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside.

  2. Heat the oil in a small skillet over medium heat. Ad the onion and saute for about 5 minutes, until softened. Remove from the heat.
  3. In a large bowl, combine the ground beef, veal, pork, onion, honey, and egg, and mix well with your hands. Season with salt and pepper to taste. Add the bread crumb-cream mixture and mix well. With wet hands (to keep the mixture from sticking) shape the mixture into meatballs the size of a golf ball, placing them on a plate lightly moistened with water. You should have about 24 meatballs.
  4. Melt the butter in a large skillet over medium high heat. Add the meatballs, in batches if necessary, and cook, turning frequently, for about 7 minutes, until browned on all sides and cooke through. Transfer the meatballs to a plate, and discard all but 1 tablespoon of fat from the skillet.
  5. Prepare the sauce: Return the skillet to the heat, whisk in the stock, cream, preserves, and pickle juice, and bring to a simmer. Season to taste with salt and pepper. Add the meatballs to the sauce, reduce the heat to medium, and simmer for about 5 minutes, until the sauce thickens slightly and the meatballs are heated through. Serve hot with mashed potatoes, preserves, and Quick Picked Cucumbers.
Nutrition Facts
Marcus Samuelsson's Swedish Meatballs
Amount Per Serving
Calories 572.37 Calories from Fat 370
% Daily Value*
Fat 41.16g63%
Saturated Fat 18.5g116%
Cholesterol 169.34mg56%
Sodium 228.7mg10%
Potassium 459.36mg13%
Carbohydrates 26.01g9%
Fiber 0.87g4%
Sugar 14.65g16%
Protein 24.26g49%
Vitamin A 651.86IU13%
Vitamin C 2.87mg3%
Calcium 66.41mg7%
Iron 2.14mg12%
* Percent Daily Values are based on a 2000 calorie diet.