A Swedish beef dish built on whole ingredients.

Servings: 4
Active time: 45 min
Total time: 1 h

Organic sourcing

Onions and garlic can be on the higher pesticide residue list — worth buying organic. Almond milk is generally low-residue; organic versions have a slight quality advantage.

Ingredients

• 500 g ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup unsweetened almond milk
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1 tsp sea salt
• 2 tbsp olive oil
• 2 cups chicken stock (ideally homemade)
• 2 tbsp cornstarch
• 2 tbsp water
• 1/4 cup coconut cream

Method

1. In a large bowl, combine the ground beef, onion, garlic, egg, breadcrumbs, almond milk, allspice, pepper, and salt.
2. Mix until just combined, being careful not to overwork the mixture.
3. Form the mixture into small, round meatballs, about the size of a walnut.
4. Heat olive oil in a large skillet over medium heat.
5. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.
6. In the same skillet, add chicken stock and bring to a simmer, scraping up any browned bits from the pan.
7. In a small bowl, mix the cornstarch with water until smooth.
8. Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens.
9. Stir in the coconut cream, then return the meatballs to the pan and simmer for another 5 minutes.
10. Serve the meatballs warm, garnished with fresh herbs if desired.

Notes

• Serve with lingonberry sauce and boiled potatoes for a traditional pairing.
• For gluten-free option, use gluten-free breadcrumbs.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Swedish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.