Fustini's Oils and Vinegars
Swedish Meatballs

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Swedish Meatballs


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Swedish Meatballs

Submitted by Corporate Chef Andy Stewart


  • 1 cup soft white bread
  • 1/2 milk
  • 1/4 cup pickle juice
  • 1 tablespoon Fustini's Robust SELECT olive oil
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 2 tablespoons dill pickle, diced small
  • 2 eggs
  • 2 pounds ground beef
  • 1 pound ground pork
  • salt and pepper
  • chopped parsley
  • beef stock
  • 1 tablespoon Fustini's Robust SELECT olive oil
  • 1/2 cup onion, minced
  • 3 tablespoons dill pickles, diced
  • 1/4 cup beef stock
  • 2 tablespoons pickle juice
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • salt and pepper
Cherry Compote


Adapted from Marcus Samuelson


Step 1. 

Tear bread into small pieces and place into a large bowl.  Stir in milk and pickle juice and let sit 10 minutes.  Place Fustini's olive oil in a large skillet and place over medium heat.  Add onion and cook for several minutes.  Add garlic and pickles and cook until onion is soft, stirring often.  Let cool and add to the bread.  Add eggs and mix thoroughly.  Add ground beef, pork, salt, pepper and parsley and mix well with your hands.

Preheat oven to 350 degrees.  Form meatballs and place on sheet tray then drizzle with beef stock and bake in a hot oven until an internal temperature of 155 degrees is achieved.  Remove from the oven and let cool. Toss meatballs with sauce to coat and serve with Cherry Compote and Creamy Mashed Potato.

Step 2.  Sauce

Heat olive oil in a large skillet over moderate heat and add the onion.  Cook, stirring often until onion is soft then add pickles.  Cook another minute and add beef stock and pickle juice.  Bring to simmer and simmer until reduced to almost nothing.  Add heavy cream and sour cream, turn heat to low and cook until sauce thickens.  Season with salt and pepper.

Step 3.  Cherry Compote

Place all in a small pot and bring to simmer.  Once simmering, turn heat to low and simmer 2 minutes.  Remove from heat and let cool.

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