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Swedish Meatballs on the Grill

By David Bowers
Published: April 1, 2008
There are many versions of traditional Swedish meatballs. This version has a mild nutmeg flavor suited to the mild, creamy dill-spiked mustard sauce in which they’re served.These Swedish meatballs are heartier and zestier, and they make a fine sandwich piled into rye rolls and slathered with dill-spiked mustard.

Serves 6.

What you Need:

For the mustard sauce:

  • 1/2 cup Dijon mustard
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped fresh dill
  • For the meatballs:
  • 1 cup bread crumbs (from about 4 slices white bread)
  • 1/4 cup buttermilk
  • 1 egg, lightly beaten
  • 1 medium onion, finely grated
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pound ground pork
  • 1 pound ground veal (or beef, if you prefer)


1. Whisk together the sauce ingredients in a small bowland set aside.

2. Preheat a gas grill on medium for 10 minutes with the lid closed, or prepare a medium-hot charcoal fire.

3. Put the breadcrumbs in a large bowl, pour the milk and egg over, stir well, and leave to sit for 5 minutes. Stir in the onion, salt, allspice and nutmeg, then add the meat and combine well.

4. Shape into meatballs just smaller than a ping-pong ball, and flatten slightly.

5. Grill over direct heat for 5-6 minutes, then turn and grill another 5-6 minutes, until nicely browned but not too charred.

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