Kangaroo Swedish Meatballs

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.



  1. 2 White Bread Slickes Day - Old
  2. 1/2 Cup Heavy Cream
  3. 2 Tablespoons Butter
  4. 1 White Onion Small
  5. 2/3 lb Ground Kangaroo
  6. 1/3 lb Pork Ground
  7. 1 Egg
  8. 1 Tablespoon Brown Sugar
  9. 1 teaspoon Kosher Salt
  10. 1/4 teaspoon Black Pepper Ground
  11. 1/4 teaspoon Nutmeg Ground
  12. 1/4 teaspoon Allspice Ground
  13. 1/8 teaspoon Ginger Ground
  14. 1/4 Cup Chicken Broth
  15. 3 Tablespoons Flour
  16. 2 Cups Beef Broth .
  17. 4 oz Sour Cream


65 mins
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    Preheat oven to 350 degrees.

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    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).

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    Meanwhile, mince the White Onion.

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    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).

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    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.

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    Lightly mix in the crumbled Bread and Cream.

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    Melt 1 tablespoon of butter in a large skillet over medium heat.

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    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.

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    Place the meatballs into the hot skillet and cook until the outsides are brown, flipping occasionally (about 5 minutes).

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    Place the browned meatballs into a deep baking dish. Pour in the Chicken Broth, and cover with foil. Save the pan drippings.

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    Bake in the preheated oven until tender (about 40 minutes).

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    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.

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    Whisk the Flour into the pan drippings until smooth.

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    Gradually whisky in Beef Broth to make a total of 2 1/2 cups of gravy.

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    Bring the gravy to a simmer, whisking constantly until thick (about 5 minutes).

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    Just before serving whisk in the Sour Cream. Taste. Season to taste with Salt and Black Pepper.

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    Serve with gravy over the meatballs.

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