Swedish-Inspired Lunch


  • For the Swedish meatballs:
  • 1 pound ground beef
  • 2 tablespoons breadcrumbs
  • 1/2 small yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon allspice
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil, to sauté meatballs
  • For the pan sauce:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of black pepper


  1. In a large bowl, mix together all meatball ingredients until just combined. Roll into about twenty small meatballs, about 1 to 1 1/2 inches in size. Heat olive oil in a skillet and sauté meatballs over medium heat until all sides are browned and meatballs are cooked through, about 7 to 10 minutes. Remove meatballs from pan.
  2. Reduce heat to medium-low. Melt butter for the sauce and whisk in flour. Cook flour, whisking well, until it turns golden brown, about 5 minutes. Whisk in broth, cream, Worcestershire sauce, Dijon, salt and pepper, and stir until the sauce is well combined. Bring sauce to a simmer and add meatballs back to the skillet.
  3. Serve immediately over egg noodles with crepes and lingonberry jam, rye brod with spread and cucumber slices, boiled egg, beets and fruit.