Swedish Meatballs Recipe
There’s a reason why Swedish Meatballs have achieved legendary status at family tables and cozy cafes alike. With their tender, juicy texture, warm spices, and a luxuriously creamy gravy, this dish captures the essence of comfort food while offering a taste of classic Scandinavian tradition. Whether you’re making them as a weeknight treat or for a special gathering, Swedish Meatballs deliver a blend of savory flavors and nostalgia that practically guarantee clean plates and happy smiles all around.
Ingredients You’ll Need
The beauty of Swedish Meatballs lies in how just a handful of kitchen staples come together to create something extraordinary. Each ingredient plays a starring role, building the layers of flavor, texture, and that iconic creamy finish you crave.
- Ground Beef: Provides hearty flavor and the signature texture for the meatballs.
- Ground Pork: Adds subtle richness and tenderness to the mixture.
- Breadcrumbs: Help keep the meatballs light by absorbing moisture without making them dense.
- Whole Milk: Softens the breadcrumbs for a delicate bite and creamy texture within the meatballs.
- Yellow Onion: Freshly grated for a sweet, aromatic note that melts seamlessly into each bite.
- Egg: Works as a binder, guaranteeing your meatballs stay together while cooking.
- Ground Allspice: Offers a warm, slightly peppery kick that’s essential to the traditional Swedish taste.
- Ground Nutmeg: Brings a gentle sweetness and aromatic warmth, elevating the overall flavor.
- Salt: Crucial for balancing the savory notes and making all the flavors pop.
- Black Pepper: Adds just enough bite without overpowering the dish.
- Unsalted Butter: For browning the meatballs and building flavor in the creamy pan sauce.
- All-Purpose Flour: Thickens the sauce to the perfect rich, velvety consistency.
- Beef Broth: Adds depth to the sauce; use a good-quality broth for the best results.
- Heavy Cream: The secret to an indulgently smooth and silky gravy.
- Worcestershire Sauce: A splash of umami and complexity for the sauce.
- Dijon Mustard: Balances the richness and gives a gentle tang to the finished dish.
- Fresh Parsley: A finishing garnish that brightens up the final plate with color and freshness.
How to Make Swedish Meatballs
Step 1: Prepare the Breadcrumb Mixture
Start by combining the breadcrumbs and whole milk in a large bowl. Let this sit for about five minutes so the breadcrumbs can soak up all that creamy goodness—they’ll act as the secret to perfectly soft and juicy Swedish Meatballs. The mixture will look a bit thick and paste-like, but that’s exactly what you want.
Step 2: Mix the Meatball Ingredients
Next, add your ground beef, ground pork, finely grated onion, egg, ground allspice, nutmeg, salt, and pepper right into the soaked breadcrumb mixture. Mix everything together gently with your hands or a fork, just until combined. Overmixing can make the meatballs tough, so embrace a light touch here.
Step 3: Shape and Cook the Meatballs
Roll your meatball mixture into small balls, about one tablespoon each—they should fit nicely in the palm of your hand. Melt the unsalted butter in a large skillet over medium heat, then add the meatballs in batches, making sure not to crowd the pan. Cook, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes. Transfer them to a warm plate and repeat with any remaining meatballs.
Step 4: Make the Creamy Gravy
Don’t wipe out the skillet—those browned bits are packed with flavor! Sprinkle in the flour and whisk it into the drippings, letting it cook for a minute or two. Slowly pour in the beef broth, whisking constantly and scraping up all the golden bits from the bottom. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce gently simmer until it thickens beautifully, usually about 5 or 6 minutes.
Step 5: Finish and Simmer
Return the meatballs to the skillet, turning them to coat in that luscious gravy. Let everything simmer together for another 2 to 3 minutes so the flavors meld and the meatballs heat through. Scatter fresh chopped parsley over the top right before serving for a burst of color and herbal brightness.
How to Serve Swedish Meatballs
Garnishes
A generous sprinkle of freshly chopped parsley gives your Swedish Meatballs an inviting finish—you eat with your eyes first, after all! For an extra pop, a dash of cracked black pepper or even a light grating of nutmeg right before serving adds lovely aroma.
Side Dishes
Swedish Meatballs are traditionally served with creamy mashed potatoes for ultimate comfort, but fluffy egg noodles make a wonderful base as well. If you’re feeling classic, try adding a spoonful of tart-sweet lingonberry jam on the side—it’s the perfect contrast to the rich, savory sauce.
Creative Ways to Present
To change things up, serve Swedish Meatballs in bite-sized skewers as festive appetizers, stuff them into sliders with a little extra gravy, or pair them with crisp roasted vegetables. They also make a fantastic addition to a buffet spread—just keep them warm in a slow cooker with extra sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store your Swedish Meatballs in their sauce in an airtight container in the refrigerator for up to three days. The flavors only get better as they mingle!
Freezing
These meatballs freeze remarkably well. Allow them to cool completely, then transfer to an airtight, freezer-safe container with their sauce. You can keep Swedish Meatballs in the freezer for up to two months—perfect for make-ahead meals or quick weeknight dinners.
Reheating
To reheat, simply warm the meatballs and sauce gently on the stovetop over medium heat, adding a splash of broth or cream if needed to loosen the sauce. You can also microwave them in a covered dish, stirring occasionally for even heating. Either way, they’ll taste just as cozy and comforting as the day they were made.
FAQs
Can I use all beef instead of the beef-pork mix?
Absolutely! While the beef and pork combo gives Swedish Meatballs their signature flavor and tenderness, you can use all ground beef if that’s what you have on hand. For best texture, try to use meat with a bit of fat.
Is it okay to bake the meatballs instead of frying them?
Yes, baking is a great hands-off option—simply arrange the rolled meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15 to 18 minutes, or until cooked through, then add them to the sauce.
Can I swap out the heavy cream for a lighter option?
If you’d like a lighter sauce, you can use half-and-half or even whole milk, though the gravy will be less rich and thick. Coconut cream also works if you need a dairy-free version, but it will change the flavor profile.
What if I don’t have allspice or nutmeg?
While these spices are traditional and really make Swedish Meatballs stand out, you can substitute a pinch of cinnamon or even a little ground clove if needed. However, they’re worth seeking out for the most authentic result.
Can I make the Swedish Meatballs mixture ahead of time?
Definitely! You can mix and shape the meatballs up to a day in advance. Keep them covered in the refrigerator until ready to cook, which makes dinnertime come together even faster.
Final Thoughts
There’s something truly special about gathering loved ones around the table for a big dish of Swedish Meatballs. Give this comforting classic a try—you might just find that it becomes a repeat request in your own kitchen. Happy cooking!
Print
Swedish Meatballs Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These homemade Swedish Meatballs are juicy, flavorful, and smothered in a creamy sauce. Perfect for a cozy dinner with a side of mashed potatoes or lingonberry jam.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 1 small yellow onion, finely grated
- 1 egg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
For Garnish:
- Chopped fresh parsley
Instructions
- Prepare the Meatballs: In a large bowl, combine breadcrumbs and milk. Add ground beef, ground pork, grated onion, egg, allspice, nutmeg, salt, and pepper. Form into small meatballs.
- Cook the Meatballs: Brown the meatballs in butter in a skillet. Remove and set aside.
- Make the Sauce: Whisk flour into the drippings, then slowly add beef broth, cream, Worcestershire sauce, and Dijon mustard. Simmer until thickened.
- Combine: Return meatballs to the skillet, coat in sauce, and simmer until heated through.
- Serve: Garnish with parsley and serve with preferred sides.
Notes
- These meatballs freeze well — store in sauce for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: 5-6 meatballs with sauce
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
