Royal Swedish Meatballs With Parsley Dressed Carrots

“Recipe by Tina Nordstrom, posting for ZWT6 (Scandinavia)”

Ingredients Nutrition

  • Meatballs
  • 453.59 g ground meat
  • 3 slice white bread
  • 118.29 ml milk
  • 1 egg
  • 177.44 ml finely chopped leek
  • butter and oil (for frying)
  • Dressed carrots
  • 10-12 small carrots
  • water
  • salt and pepper
  • 14.79 ml butter
  • 1 finely chopped red onion
  • parsley sauce
  • 29.58 ml butter
  • 29.58 ml flour
  • 295.73 ml milk
  • 118.29 ml chopped parsley
  • salt and pepper


  1. Meat Balls:.
  2. Mix the egg and the milk in a bowl. Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy. Mix in the ground meat and the leek. Season with salt and pepper and let it rest for 10 minutes. With wet hands, make small balls of the mixture. Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.
  3. Parsley dressed carrots:.
  4. Scrub or peel the carrots. Put them in a pot and cover with water. Season with salt and pepper. Boil until soft.
  5. Sauce:
  6. Melt the butter in a pan and add the flour. Whisk in the milk. Let in boil for about 10 minutes. Stir every now and then. It should be thick and creamy. Season with salt and pepper. Before serving, sieve off the water from the carrots. Mix the carrots with parsley and onion in the sauce. Season with salt and pepper. Serve with lingonberries (or cranberries if you can’t find lingonberries.).

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