Recipe: Swedish Meatballs with Cream Sauce and Cranberry Jam

What comes to your mind when you go to Ikea…? Furniture?! Not really true… Most of the time, we can’t wait to go to their Café and have the Swedish Meatballs. My daughter is definitely a great fan of these meatballs but now I am sure she will prefer these homemade meatballs.

Last week I made 125 meatballs; 127 to be exact (I ate 2 for tasting. Well, well it was just an excuse, as they looked so tempting when they were cooked and they kept staring at me and calling out “taste me, taste me!!”)  Some good comments from my friends were the ones I made were close (if not better) than the original. (Ahem!! Not boasting!!) Try them for yourself this season.

Can you imagine spooning the rich creamy sauce over the juicy meatballs, accompanied with the cranberry jam and baked mashed potatoes? Hmmm… they are just so good that you will not have enough to go round.

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Makes 125 Meatballs


For the Meatballs:

1 kg ground beef

1 kg ground pork

4 egg

100g breadcrumbs

8 tablespoons milk

1 teaspoon ground allspice

3 tablespoons Worcestershire sauce

Salt and freshly ground pepper, to taste

5 medium onion, finely chopped

3 tablespoons unsalted butter

For the Gravy:

6 tablespoons all-purpose flour

6 tablespoons butter

3cups beef broth

1cup heavy cream


Salt and freshly ground pepper, to taste

For Cranberry Jam:

450g dried cranberries

100 g dried raspberries or 200g fresh raspberries (optional)

1 cup water

Sugar to taste.



Preparation for the Meatballs:

  1. Brown butter in a pan.
  2. Fry the onions till golden in the lightly browned butter.
  3. Remove and set aside in a pot.
  4. Add the rest of the ingredients and mix until meatball consistency.
  5. Season with salt and white pepper and the ground allspice.
  6. Shape the mixture into relatively large, round balls and transfer to a floured cutting board.
  7. Fry them slowly in a generous amount of butter.
  8. Once the meatball is cooked, transfer them to a serving plate.

Preparation for the Cream Sauce:

  1. Melt butter in a pan and add flour. Whisk till golden brown and flour is cooked.
  2. Add Beef Stock and Cream until desired thickness.
  3. Season well with salt and pepper and add parsley.

Preparation for the Cranberry Jam:

  1. Soak the cranberries in water till soft.
  2. Drain off the water and add the soften cranberries into the non-stick saucepan.
  3. Add water and cook over moderate heat. Stir occasionally.
  4. Reduce heat and simmer. Uncover and stir occasional until slightly thicken.
  5. Turn off the heat and transfer the jam into a blender
  6. Roughly blend so that you do not puree it. It will be nice to keep some cranberries as a whole.
  7. Serve the meatballs with the cream sauce and cranberry jam.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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