Grandma's Swedish Meatballs

Grandma's Swedish Meatballs

It's late fall and thoughts of holiday preparations have crept in. At these times I remember the wonderful Christmas eve feast that my grandma Marion would help prepare. She loved to make her meatballs and she taught us how to make them. I remember when there was a new baby in the family and so I decided that I needed to make a few tiny meatballs for the baby to enjoy! 

Along with these meatballs we always had potato salad with radish roses that my grandma would make. We'd also have sweet and sour Swedish beans, rolls, lefse with butter, cinnamon sugar and lingonberry jam & fruit soup and cookies for dessert. Yum! 

I wanted to share this you this amazing recipe passed down to me from my Swedish grandma. It is a real treasure as the meatballs are so very tender and wonderful. It is some work to make them but that makes them very special. 

I hope that you enjoy making them with your family soon. 

Grandma's Swedish Meatballs: 

Serves 4-6

2 pounds ground grass fed beef

1 cup evaporated milk

1 cup gluten free breadcrumbs (I like to buy a loaf of gluten free bread and make my own bread crumbs by just breaking off small bits of bread to equal a cup) 

2 eggs

1 onion, grated (I grate the onion on a box grater) 

1 1/2 teaspoons salt

1/4 teaspoon pepper


1 quart or 4 cups organic beef broth (for simmering) 

1. Combine all of the ingredients except for the beef broth.

2. Shape into small meatballs. Place the meatballs onto rimmed baking sheets and broil in the oven. Be careful to turn the meatballs to the other side after the first broiling so that they cook well & brown on each side. Watch the broiler carefully and set the timer for 3-5 minutes each side. Depending on the oven you have and how hot it gets it may take longer. 

3. Place browned meatballs into a slow cooker or Dutch oven and pour beef broth over the meatballs to cover. Let them simmer on low heat for 3 hours. 

Serve meatballs on top of mashed potatoes. Enjoy! 


Grandma's Swedish Aggkaka

    A lovely, puffed Aggkaka right out of the oven for a weekend breakfast! 


A lovely, puffed Aggkaka right out of the oven for a weekend breakfast! 

I was so lucky to grow up with my grandparents living in our home with us. They came to live with us while I was still in grade school and my Grandma Marion was able to pass on some of her Swedish recipes to me. 

Once I learned how to make her aggkaka- a delicious egg/custard pancake that is cut into squares and served with lemon juice and powdered sugar, I would often make it on the weekends. A lot of times we would get out our old rotary beater to beat the eggs and other ingredients together. It is a simple recipe with only 6 ingredients but seems magical when it comes out of the oven all puffed up! 

I am a big breakfast person and have always loved a big breakfast. Make this delicious, updated aggkaka a part of your weekend/holiday traditions. If you have leftovers they make a great weekday breakfast treat as well. 

I remodeled this recipe by adding in maple syrup instead of the granulated sugar and replacing the all purpose flour with my own mixture of gluten free flours. The recipe may also be made the traditional way, which I will note below. My mom also makes it often with whole wheat flour. 

    Yummy Aggkaka served with a sprinkle of powdered sugar and a squeeze of fresh lemon juice.


Yummy Aggkaka served with a sprinkle of powdered sugar and a squeeze of fresh lemon juice.


I hope you enjoy this breakfast treat from my Grandma Marion. She would love it! 

Grandma's Swedish Aggkaka: 

 1/4 cup coconut oil) 

3 eggs

 2 cups full fat coconut milk 

1 cup gluten free flour mix 

1/4 cup pure maple syrup (or 1/4 cup organic sugar)

1 teaspoon sea salt


Gluten Free Flour Mix: 

2 cups brown rice flour

2/3 cup almond meal

1/3 cup arrowroot starch

Mix these ingredients  together in a medium bowl with a whisk. Use 1 cup in the recipe above and save the rest for another recipe. 


1. Heat the oven to 450F. 

2. Place  coconut oil in a 13x9 rectangular baking pan. 

3. Place pan in the oven to melt the coconut oil. Keep an eye on it so it doesn't scorch. Take the pan out of the oven once the butter has melted. 

4. Meanwhile, in a medium bowl, mix together the ingredients in the order listed. You may use a large whisk or a hand mixer to mix the ingredients together thoroughly. 

5. Pour the egg mixture into the pan with the  coconut oil. 

6. Bake at 450F for 20 minutes or until puffed and golden brown. 

The aggkaka will be puffed when it first comes out of the oven, but it will fall as it cools. 

I hope that you enjoy this yummy breakfast treat with your family soon! 

If you love breakfast, pass this on to a breakfast-loving friend!