Swedish meatballs

Nordic-style ball game on a plate


4 servings


60 minutes


500 g   lean pork
1   whisked egg
1   small onion, finely chopped
85 g   breadcrumbs
1 spoonful   fresh oregano
1 spoonful   butter
2 spoonfuls   very fine flour
300 ml   hot broth
    lard for frying
    salt and pepper



  1. Mince cooled meat with egg, onion, breadcrumbs, oregano, pepper and salt twice using the meat grinder at medium speed ● Roll the mixture into 20 small balls
  2. In a pan, fry the balls on a spoon of lard until golden and take them out
  3. Melt a spoon of butter in a pan and dust it with flour, stir and make roux ● Add hot broth little by little and stir until you get a smooth sauce ● Leave it thicken over low heat ● Serve with the balls, along with potatoes and preserved cranberries