Kangaroo Swedish Meatballs

This was one part of a meal cooked for the subreddit, /r/52weeksofcooking. where the theme was “heritage”. Instead of picking just one part of my heritage to go with, I decided to go with all of it… even the smaller parts. For the Swedish part, I decided to make Swedish meatballs because I have loved them ever since I was a kid and my grandmother made them. This was really delicious but it was even better the next day after the gravy got a bit thicker. Goes great over noodles or buy themselves.

I realise that Kangaroo is not authentic for Swedish meatballs but I had it already. You could easily substitute ground beef and it will still be delicious.

Also, I use home made chicken broth which is very not salty so if you are using store bought, you might want to reduce the salt.

  • Servings: 6-serving
  • Difficulty: easy
  • Print


  • Cuisine: swedish
  • Course: side dish
  • Cooking Time: 65 mins


2 Slices Day – Old White Bread
1/2 Cup Heavy Cream
2   Tablespoons Butter  
1 Small White Onion
2/3 lb Ground Kangaroo
1/3 lb Ground Pork
1 Egg
1 Tablespoon Brown Sugar
1 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Allspice
1/8 teaspoon Ground Ginger
1/4 Cup Chicken Broth
3 Tablespoons Flour
2 Cups Beef Broth .
4 oz Sour Cream


  1. Preheat oven to 350 degrees.
  2. Crumble the White Bread and place in a small bowl. Mix in the cream and let until the bread absorbs the cream (about 10 minutes).
  3. Meanwhile, mince the White Onion.
  4. Melt 1 tablespoon of Butter in a skillet over medium heat. Add the minced Onion, cook and stir until the onion turns light brown (about 10 minutes).
  5. Place the cooked Onion in a large mixing bowl. Add the Ground Kangaroo, Ground Pork, Egg, Brown Sugar, Kosher Salt, Ground Black Pepper, Ground Nutmeg, Ground Allspice, and Ground Ginger. Mix together with your hands.
  6. Lightly mix in the crumbled Bread and Cream.
  7. Melt 1 tablespoon of butter in a large skillet over medium heat.
  8. Meanwhile, pinch off about 1 – 2 tablespoons of meat mixture and form in to a ball and set aside. Repeat until all of the meat is formed into meatballs.
  9. Place the meatballs into the hot skillet and cook until the outsides are brown, flipping occasionally (about 5 minutes).
  10. Place the browned meatballs into a deep baking dish. Pour in the Chicken Broth, and cover with foil. Save the pan drippings.
  11. Bake in the preheated oven until tender (about 40 minutes).
  12. Towards the end of the baking, start to make the gravy. Pour the pan drippings from the meatballs into a sauce pan over medium heat.
  13. Whisk the Flour into the pan drippings until smooth.
  14. Gradually whisky in Beef Broth to make a total of 2 1/2 cups of gravy.
  15. Bring the gravy to a simmer, whisking constantly until thick (about 5 minutes).
  16. Just before serving whisk in the Sour Cream. Taste. Season to taste with Salt and Black Pepper.
  17. Serve with gravy over the meatballs.


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