Boiled Meatballs, Scandinavian Style

Boiled Meatballs, Scandinavian Style

Boiled meatballs may sound like a recipe for blandness, but mastering this technique is a game-changer for home cooks. It’s an easy method that produces tender, juicy, and wholesome meatballs, perfect for pairing with diverse sauces.



- Pasture-raised    ground pork - Onion - Sorghum flour (any    all-purpose flour can    be used) - Coconut milk - Pastured egg - Salt and pepper


In a large mixing bowl, combine ground pork, chopped onion, sorghum flour, coconut milk, egg, salt, and pepper. Mix well until the mixture reaches a uniform consistency.

Mix ingredients


Cover the mixture and refrigerate for 30 minutes to allow the flavors to meld.

Cover and cool


Bring a large pot of water to a rolling boil. Once boiling, reduce the heat to medium, maintaining a steady simmer. Shape the meat mixture into balls, using about 1 heaping tablespoon of mixture for each meatball.

Form meatballs


Using a slotted spoon, gently lower the meatballs into the simmering water. The meatballs will begin to float after about 4 minutes, but they will not be fully cooked. Continue simmering for a total of 10 minutes for meatballs of this size.

Boil meatballs


After 10 minutes, remove a meatball and cut it in half to ensure it's cooked through. Once confirmed, use the slotted spoon to transfer the meatballs to a serving dish.

Transfer to dish


Serve warm with your choice of sauce. A Danish-style coconut curry sauce paired with pressure-cooked Indian Basmati rice and a side of greens is recommended.


Tap the link below for full recipe and for a super delicious curry sauce to serve the meatballs Scandinavian style