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Kaua‘i's Favorite Recipes

Swedish Meatballs

Type of Cuisine: Swedish
Provided By: Byron Gray
Category: Entree
From: Kalāheo

Byron Gray said this dish represents his heritage and his family has been making Swedish Meatballs for generations.


1 lbground beef
1/4 cupground pork
1/2 tspflat leaf parsley, minced
1/2 tspground all spice
3/4 tspground nutmeg
1 mediumyellow onion, grated
2 tspsalt
1/2 tsppepper, freshly ground
4 clovesgarlic, minced
3/4 cuppanko
2 tbspolive oil
1/2 cupcream gravy
1/2 cupbutter
1/2 cupflour
4 cupsbeef broth
1 tspsalt
1/4 tsppepper
1 tbsplemon juice
1/4 tsp ground all spice
1/4 tspground nutmeg
1 cupheavy cream


  1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined
  2. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls
  3. In a large pan, heat 2 tbsp of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside
  4. When all of the meatballs are browned, pour off any excess grease in the pan into a heatproof vessel
  5. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute
  6. Add the beef broth to the pan a little at a time
  7. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times
  8. Slowly add the cream
  9. Once the gravy begins to simmer, add the meatballs back into the pan. Simmer until the gravy has thickened up a bit and the meatballs are cooked all the way through, about 8-10 minutes
  10. Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam

Recipe submitted by Byron Gray and Grandma Kiki