A hearty mixture of ground sirloin, pork, and veal form the base of this family recipe for Swedish meatballs from designer Lars Bolander.

The Martha Stewart Show, Episode 6036


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Melt 1 tablespoon butter with 1 tablespoon canola oil in a small skillet over medium-high heat; add onion and cook, stirring, until soft and translucent. Add 1/2 cup heavy cream and demi-glace. Season with salt and pepper, cayenne pepper, and nutmeg; stir to combine.

  • Transfer onion mixture to a large bowl and let cool slightly. Place bread in a medium bowl and add remaining 1/2 cup cream; let stand until bread has absorbed liquid. Squeeze excess liquid from bread and add bread to bowl with onion mixture. Add sirloin, pork, veal, egg, and dill; using your hands, mix until just combined. Moisten hands with lukewarm water and gently form meat mixture into 3/4-inch round balls.

  • Heat remaining 2 tablespoons butter and 2 tablespoons canola oil in a large skillet over medium-high heat until butter has melted. Place meatballs in skillet and cook, turning, until lightly browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain; serve with lingonberry preserves and mashed potatoes.