This is a delicious and easy recipe for Swedish Meatballs combining two classic Swedish dishes. This recipe only calls for a few key ingredients and requires about 15 minutes of your time. These Swedish Meatballs with a twist are perfect to serve both for lunch, dinner, to include in a buffet or to make for meal prep purpose. They are both gluten, grain and oil free.
Ok, so I guess what us Swedes are most know for abroad are our Swedish meatballs?! And yes, they are a true classic and you can find them at restaurants serving Swedish food. But you can also find them at the table when celebrating our biggest holidays; Easter, Midsummer and Christmas. In Sweden we do something called “Julbord” which means Christmas table and is a smorgasbord. It’s a mix of herrings, salmon, beetroot salad, sausages, Christmas bread and of course Swedish meatballs. So no Christmas without meatballs, that’s for sure. But I wanted to mix things up and make something different to put on our Julbord. I started to think of other really classic Swedish dishes and ended up mixing two of our most classic recipes; meatballs and Biff Á La Lindström. Biff Á La Lindström is a classic Swedish meat patty made with pickled beetroots and capers. It’s usually made in “hamburger” size and served with potatoes and some greens. Since pickled beetroots are a given on our Julbord as well there was no question that I need to make Biff Á La Lindström in meatballs size to make classic Swedish meatballs with a twist but still keep that Christmas feeling. These Swedish meatballs made Biff Á La Lindström are so easy to make, taste fantastic, are so tender and juicy and gives you that Christmas feeling! They are both gluten, grain and oil free.
A few tips:
- Use organic minced beef if you can, it really makes a huge difference and it is also good for the environment.
- You can also use a mix of minced beef and pork mince if you prefer.
- You can also use calf minced meet. I usually make half batch using minced beef and half batch calf minced meet. But that’s just a suggestion.
- The dijon mustard is optional and not part of a classic Biff Á La Lindström, but I just love the flavor it adds.
- Make sure to dice the pickled beets into very small pieces, otherwise they will be too big to make meatballs and the meatballs will not stick together.
- You can either roll the meatballs into round balls or make small patties out of them. Whatever you prefer.
- Don’t roll the meatballs too tight or pack them too much. Then they will become dry and too dense instead of fluffy and light.
- You can prepare these meatballs in advance by frying them until they get a golden brown surface and then fry them until they are fried though when ready to serve.
- I prefer my meatballs with a little bit of a pink core, just because it keeps them juicy and tender. But you can of course make them as you like. But don’t fry them for too long, then they will become dry.
Ingredients for these Swedish Meatballs/Köttbullar Biff Á La Lindström:
- Minced beef (or mixed beef and pork or calf minced meat)
- Yellow onion
- Pickled beetroots
- Water from the capers
- Dijon mustard
- Sea salt
Other recipes you might like:
- Meatballs with Tsatsiki & Chimichurri (Gluten, Grain Free & Low Carb)
- Healthy Chili Con Carne (Gluten & Grain Free)
- Hamburger with Goat Cheese Cream & Plum Chutney (Gluten Free)
- Korean Sticky Meatballs with Fresh Vegetables (Gluten, Grain, Dairy Free & Low Carb)
- Sliders with A Taste Of Swedish Christmas
- Biff Á La Lindström
Meatballs/Köttbullar Biff Á La Lindström (Gluten, Grain & Oil Free)
- 500 g Organic minced beef
- 2 Eggs
- 1 small Yellow onion finely chopped
- 3-4 Pickled beetroots finely diced
- 2-3 tbsp Capers
- 1-2 tsp Water from the capers
- 1-2 tbsp Dijon mustard (optional, but I love it)
- Salt, to taste
- Preaheat a nonstick pan over medium heat.
- Place minced beef, eggs, chopped yellow onion, capers, caper juice, diced pickled beetroots, dijon mustard (if using) and salt to a bowl and mix until combined. But don't mix too long, just until combined.
- Roll 25-30 equally sized meatballs. Add about 10-14 meatballs to the pan and fry for 3-4 minutes, until fried though. But don't fry for too long so they become dry. They should have a nice and golden brown surface, be cooked through but still not override or dry. I prefer to keep a liiiittle bit of a raw core, just because it makes such a lovely contrast to the fried surface. But you can also fry them so that they are fried all the way through, but they should still be pinkish in the middle. Otherwise they will feel bland and dry.