What’s for Dinner: Swedish Meatballs - SLO Classical Academy
Inquire Visit Donate
San Luis Obispo Classical Academy San Luis Obispo Classical Academy

Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

Semper discentes—always learning together.
Subscribe to Down Home:

blog sponsors

What’s for Dinner: Swedish Meatballs


Swedish Meatballs

Martha Stewart

Servings: 8

This Swedish recipe made me think of Vikings — perhaps it’s a loose connection, but it’s a good excuse to make these tasty meatballs! (Can we also justify a trip to IKEA because we’re studying the Vikings…?) I’ve made this a few times and really enjoyed it. I have only used ground beef, so if you don’t have ground pork it will work, although perhaps it’s not as authentic. 


1 pound ground beef chuck

1 pound ground pork

3 cups panko (Japanese breadcrumbs)

1 1/2 cups whole milk

2 large eggs, lightly beaten

2 garlic cloves, minced

Coarse salt and ground pepper

1/4 teaspoon ground allspice

3 tablespoons butter

1/3 cup all-purpose flour

3 cups canned reduced-sodium beef broth

Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)


1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Cook’s Note: Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary.

Click here for a printable pdf of this recipe.

SLO Classical Academy is not affiliated with the above mentioned website or business.

Leave a Comment

Your email address will not be published. Required fields are marked *