Name: Swedish Meatballs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Swedish
Ingredients: 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 large egg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons unsalted butter (for frying); 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups beef broth; 1 cup heavy cream; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; Salt and black pepper to taste; Chopped fresh parsley for garnish

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If you’ve never experienced the absolutely irresistible comfort of homemade Swedish Meatballs, you’re in for a genuine treat that’ll tempt you to forgo restaurant versions forever. These little spheres of joy are tender, perfectly spiced, and bathed in the creamiest gravy that begs for something to mop it up – mashed potatoes, buttered noodles, or even a crusty slice of bread. With a simple list of ingredients and flavors that dance between savory and subtly sweet, Swedish Meatballs offer that cozy, nostalgic feeling that always has everyone reaching for seconds.

Ingredients You’ll Need

You’ll be surprised at how a handful of humble ingredients come together to make Swedish Meatballs taste so luxurious. Every item here brings something unique – from juiciness to warmth to the signature creamy finish. Let’s break down what you’ll need and why none should be skipped!

Ground beef (1 pound): Lean but flavorful, this forms the backbone of the meatball mixture and delivers great texture.
Ground pork (1/2 pound): Adds richness and a subtle sweetness, making the meatballs extra juicy.
Breadcrumbs (1/2 cup): Help bind the meatballs and keep them soft instead of dense.
Whole milk (1/4 cup): Soaks into the breadcrumbs for a wonderfully tender bite.
Small yellow onion, finely grated: Infuses every meatball with delicate, aromatic sweetness – don’t skip the grating step!
Large egg: The magic glue that holds the meatballs together.
Ground allspice (1/4 teaspoon): Lends that warm, iconic “Swedish” aroma you can’t quite put your finger on.
Ground nutmeg (1/4 teaspoon): Adds a subtle, nutty complexity for depth you’ll taste in every bite.
Salt (1 teaspoon): Unites all the flavors and enhances every ingredient.
Black pepper (1/2 teaspoon): Brings just a touch of necessary zing.
Unsalted butter (2 tablespoons, for frying): Gets those meatballs golden and delicious before the sauce even starts.
Unsalted butter (4 tablespoons, for sauce): Creates the rich base for your gravy – don’t skimp!
All-purpose flour (1/4 cup): Thickens the sauce, giving it that luscious, clinging texture.
Beef broth (2 cups): Provides a savory backbone for the sauce.
Heavy cream (1 cup): Makes the gravy silky and indulgent.
Worcestershire sauce (1 tablespoon): Adds a tangy pop and a touch of umami you’ll absolutely notice.
Dijon mustard (1 teaspoon): A little mustard deepens the flavor and keeps things lively.
Salt and black pepper (to taste): Gives you that final chance to make your gravy sing.
Chopped fresh parsley: The classic finish for a pop of color and freshness just before serving.

How to Make Swedish Meatballs

Step 1: Soak Your Breadcrumbs

Start by combining your breadcrumbs and whole milk in a large bowl. Give them a few minutes to soak together – this quick waiting period ensures the breadcrumbs puff up and act like tiny sponges, creating meatballs that are lighter and unbelievably tender.

Step 2: Mix Up the Meatball Mixture

Now add the ground beef, ground pork, finely grated onion, egg, allspice, nutmeg, salt, and black pepper to your breadcrumb-milk mixture. Gently blend everything with clean hands or a fork. Don’t overwork it! The less you mix, the fluffier and juicier your Swedish Meatballs will be.

Step 3: Shape and Brown the Meatballs

Scoop out tablespoon-sized portions and roll them into neat 1-inch balls. In a large skillet, melt 2 tablespoons of butter over medium heat. Brown the meatballs in batches, turning occasionally until they have a crisp, golden shell and are just cooked through (about 7 to 8 minutes). Transfer finished meatballs to a plate and cover to keep them warm and juicy.

Step 4: Whip Up the Creamy Gravy

Don’t wash the skillet! Melt 4 tablespoons of butter in the same pan over medium heat, then sprinkle in the flour while whisking constantly. Cook for 1 to 2 minutes until the flour turns a gentle golden hue (hello, flavor!). Gradually pour in the beef broth while whisking to chase away any lumps, then stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce gently come to a simmer, bubbling away for about 5 to 7 minutes until it’s silky and thick.

Step 5: Finish and Serve

Nestle your meatballs back into the luscious sauce. Let them simmer together for a couple of minutes so those flavors can marry and each meatball warms through. Right before serving, sprinkle over a generous shower of chopped fresh parsley for a gorgeous green accent. Your Swedish Meatballs are now ready for the spotlight!

How to Serve Swedish Meatballs

Garnishes

A final flourish of freshly chopped parsley goes a long way, adding both color and a touch of freshness that balances out the rich, creamy sauce. For a little Swedish tradition, a spoonful of tangy lingonberry jam on the side is irresistible and brings a pop of color to your plate.

Side Dishes

Swedish Meatballs are absolutely at home atop fluffy mashed potatoes, buttery egg noodles, or even a bed of hot, buttered rice. If you’re craving a classic experience, mashed potatoes with a pool of gravy and a dab of lingonberry sauce are non-negotiable! Add a side of steamed green beans or crisp salad to round things out.

Creative Ways to Present

Why not skewer these beauties on toothpicks for a party-ready app? Or pile them into toasted sub rolls with extra sauce for a craveable sandwich. Try serving Swedish Meatballs in a shallow bowl with roasted root veggies for a rustic, cozy dinner that feels straight out of a Scandinavian cottage.

Make Ahead and Storage

Storing Leftovers

Once cooled, Swedish Meatballs (with or without sauce) will keep in an airtight container in the fridge for up to three days. The sauce may thicken up, but a splash of milk or broth will loosen things when you reheat. Perfect for quick lunches or a next-day comfort dinner!

Freezing

For longer storage, these meatballs freeze beautifully. Let them cool completely before transferring to a freezer-safe bag or container. You can freeze the meatballs and sauce together or separately. Thaw overnight in the fridge for best texture and flavor before reheating.

Reheating

Gently reheat the meatballs and sauce on the stovetop over medium-low heat, adding a little broth or cream if the sauce seems too thick. You can also microwave individual portions, but stir often and cover the dish to keep them ultra moist.

FAQs

Can I make Swedish Meatballs without pork?

Absolutely! If you prefer not to use pork, substitute it with more ground beef, turkey, or even chicken. The blend of meats does create a richer flavor and softer texture, but your meatballs will still be delicious.

Can I bake the meatballs instead of frying?

Yes, you can bake the meatballs on a parchment-lined baking sheet at 400°F for 15-20 minutes, turning halfway through. They’ll brown up a bit differently, but you’ll still get that wonderful flavor – and it’s a bit less hands-on.

What makes Swedish Meatballs different from Italian meatballs?

Swedish Meatballs are smaller, seasoned with signature spices like allspice and nutmeg, and served with a creamy gravy (not tomato sauce). It’s all about that gentle, aromatic warmth that sets these apart from their Mediterranean cousins!

Can I prepare the meatballs or sauce ahead of time?

Definitely! You can form the meatballs and keep them chilled a day ahead, or make the sauce in advance and reheat gently before serving. This makes Swedish Meatballs a fantastic make-ahead meal for busy nights or entertaining.

What do I do if my sauce is too thick or too thin?

If the sauce gets too thick, whisk in a splash of beef broth or milk until it loosens up. If it’s too thin, let it simmer uncovered a few more minutes to reduce, or whisk in an extra spoonful of flour and simmer until perfect.

Final Thoughts

I hope you’ll give these Swedish Meatballs a try and experience for yourself why they’ve become a staple in so many homes. Pour that golden gravy with abandon, don’t forget the lingonberry jam, and get ready for a meal that tastes like a warm, friendly hug. Enjoy every bite!

Swedish Meatballs Recipe

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4.9 from 12 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These homemade Swedish Meatballs are a classic comfort food that is both hearty and flavorful. Made with a blend of ground beef and pork, seasoned with aromatic spices, and smothered in a rich and creamy sauce, these meatballs are perfect served over mashed potatoes or egg noodles.

Ingredients

Scale

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 large egg
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter (for frying)

For the sauce:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and black pepper to taste
Chopped fresh parsley for garnish

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Instructions

Prepare the meatballs: In a large bowl, combine breadcrumbs and milk; let sit for 5 minutes. Add ground beef, ground pork, grated onion, egg, allspice, nutmeg, salt, and pepper. Mix gently until just combined. Roll the mixture into 1-inch meatballs.
Cook the meatballs: In a large skillet over medium heat, melt 2 tablespoons of butter. Add meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through, about 7-8 minutes. Transfer to a plate and cover to keep warm.
Make the sauce: Melt 4 tablespoons of butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Slowly whisk in beef broth, then add heavy cream, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook until thickened, about 5-7 minutes, stirring often. Season with salt and pepper to taste. Return meatballs to the skillet and simmer in the sauce for a few minutes until heated through. Garnish with chopped fresh parsley and serve hot.