The original Swedish recipe as served in their famous stores. Soft meatballs, swimming in a combination of creamy broth, cheese and light spices. It is absolutely a plate to-die-for.


Israa Fahmy






1 hour

Recipe Details

  • 250 grams minced beef

  • 1 pinch of salt

  • 1 pinch of crushed pepper

  • 1 pinch of garlic powder

  • 1 Diced onion

  • 1 Ground dry parsley

  • 1 tablespoon olive oil

  • 1 cube butter

  • ½ cup cooking cream

  • ¼ cup sour cream

  • ½ teaspoon Xanthum gum

  • 1 cup beef broth

  • 2 tablespoons parmesan cheese

  • 1 Chopped Rocca

  • 1 Chopped lettuce

  • 1 Chopped tomato

  • In a bowl, add the raw minced meat along with salt, pepper, garlic powder, diced onions, ground dry parsley, and olive oil. Mix them all together.

  • Shape the meat into small-sized balls.

  • In a pan, melt 1 cube butter.

  • Half cook the meatballs until it’s just cooked from the outside.

  • Remove the meatballs from the pan.

  • In the same pan, add 3 tablespoons of butter, then add the cooking cream, sour cream, Xanthum gum (or another thickening agent available to you), and a cup of beef broth.

  • Cook until it boils, then lower the heat and add the meatballs.

  • Let the meat cook in the sauce for about 20 minutes on low heat.

  • Scoop in plates and add parmesan cheese on top.

  • To be served with some chopped Rocca, lettuce, and tomatoes.

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