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Swedish Meatballs

Swedish meatballs was one of my very favorite foods growing up. Nothing made me happier than the smell of my mom cooking this classic dish during the cold winter months. My take on the original includes gluten-free bread crumbs, lots of fresh grated nutmeg , creme fresh and lingonberry jam added directly to the sauce. The end result – juicy, moist tender meatballs in a creamy, sweet and sour sauce bursting with flavor. Enjoy!


  • 1 lb grass-fed organic ground beef

  • 1 lb organic ground pork

  • 2 medium onions – chopped fine

  • 2 organic free-range eggs – beaten

  • 1.5 C gluten-free Panko breadcrumbs

  • 3 tbsp fresh grated nutmeg – divided

  • 2 tbsp each garlic powder and onion powder – divided

  • 1 tbsp each sea salt and white pepper – divided

  • 1 tbsp olive oil

  • 6 ounces creme fresh

  • 1 C organic chicken broth

  • 1 jar lingonberry jam/preserves

  • 1 lb gluten-free egg noodles


  1. Fill a large stock pot with water and heat to boiling; cook egg noodles according to package directions; drain noodles, toss with 1 tbsp olive oil and set aside

  2. In a large bowl combine ground beef, pork chopped onions, bread crumbs, eggs, 1 tbsp nutmeg, 1 tbsp each onion powder and garlic powder and 1/2 tbsp each salt and pepper and roll into 1-2 inch meatballs

  3. In a large fry pan on medium heat add olive oil then saute meatballs in batches, turning once or twice to brown on all sides. Do not worry if they are cooked all the way through

  4. Remove meatballs and set aside

  5. Without cleaning the pan, turn the heat up to high and add the chicken broth, stirring to loosen the brown bits.

  6. Add the rest of the nutmeg, onion powder, garlic powder, salt and pepper and stir with a whisk until broth reduces, about 5 minutes

  7. Add the creme fresh and continue to whisk

  8. Add lingonberry jam and whisk to combine

  9. Return meatballs to the pan and cook them in the sauce for 7-8 minutes until cooked through

  10. Serve over egg noodles


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