Swedish Meatballs Recipe
I have to tell you, Swedish Meatballs are one of those timeless dishes that just wrap you in a warm, comforting hug every single time. Picture perfectly seasoned, tender meatballs swimming in a luscious, creamy gravy that is rich but never overwhelming, with hints of nutmeg and allspice bringing that unique Scandinavian touch. Whether you’re craving something classic for a cozy dinner or want to impress guests with a comforting favorite, this recipe is your go-to. It’s simple enough for a weeknight but special enough to feel like a celebration on your plate.
Ingredients You’ll Need
The magic of Swedish Meatballs comes down to a handful of straightforward ingredients, each playing a crucial role in building those perfect flavors and textures. From the blend of beef and pork that delivers juicy, melt-in-your-mouth meatballs, to the savory spices that gently infuse each bite, every addition matters.
- 1 pound ground beef: Provides a rich, hearty base with a great beefy flavor that holds together beautifully.
- 1 pound ground pork: Adds tenderness and a bit of fat to keep the meatballs juicy and flavorful.
- 1 large egg: Acts as a binder, making sure the meatballs stay perfectly formed while cooking.
- 1/2 cup panko breadcrumbs: These bring a light texture that keeps the meatballs from becoming dense.
- 1 teaspoon salt: Enhances all the flavors and balances the seasoning.
- 1/2 teaspoon garlic powder: Adds a subtle depth of flavor without overpowering.
- 1/2 teaspoon onion powder: Keeps the savory notes rounded and aromatic.
- 1/4 teaspoon ground allspice: A key Scandinavian spice that lends warmth and complexity.
- 1/4 teaspoon ground nutmeg: Offers a gentle, sweet spiciness that’s classic in Swedish Meatballs.
- Pepper to taste: Adds a slight kick and seasoning balance.
- 2 tablespoons olive oil (for frying): Helps brown the meatballs perfectly and adds a subtle fruitiness.
- 1/4 cup butter (1/2 stick): The base for your creamy gravy, enriching the sauce with silky smoothness.
- 1/3 cup flour: Creates the roux that thickens the gravy to just the right consistency.
- 3 cups beef broth: Builds the body and deep flavor of the sauce around the meatballs.
- 1/2 teaspoon Dijon mustard: Adds a tangy brightness that balances richness.
- 1 teaspoon Worcestershire sauce: Delivers an umami punch with savory depth.
- 1/2 cup full fat sour cream: Gives the gravy that signature creamy finish with a touch of tang.
- 1 tablespoon chopped fresh parsley: A fresh, vibrant finish to sprinkle on top before serving.
How to Make Swedish Meatballs
Step 1: Preparing the Meatball Mixture
Start by combining all your meatball ingredients—except for the olive oil—in a spacious bowl. Using your hands is the best way to get everything well mixed without overworking the meat, which would make your meatballs tough. Aim for a mix that’s evenly seasoned and sticky enough to hold together. Then, roll into meatballs about 1 ¼ to 1 ½ inches in diameter. This size ensures they cook evenly and stay juicy inside. Place them on a parchment-lined baking sheet, which not only keeps your workspace tidy but also makes transferring them a breeze.
Step 2: Browning the Meatballs
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. To get that classic golden crust on your Swedish Meatballs, brown them in batches so they aren’t crowded in the pan. Use tongs to gently turn them, ensuring all sides develop a rich, caramelized color. This browning step is where tons of flavor comes from, so don’t skip it. After all batches are browned, set the meatballs aside on a plate, ready for their next phase of cooking.
Step 3: Making the Roux and Gravy
Keep those flavorful browned bits stuck to the skillet—don’t wash them out! Pour off most of the fat, but let the tasty residue remain. Melt your butter over medium heat and stir in the flour to form a roux. Cooking this mixture will give your sauce that beautiful golden hue and nutty background flavor. Slowly whisk in the beef broth until smooth and thickened. Then add the Dijon mustard and Worcestershire sauce to lift the flavors with a little tang and savory complexity.
Step 4: Simmering the Meatballs in Sauce
Return the browned meatballs gently back into the skillet with the gravy. Now, the magic happens as the meatballs finish cooking in the creamy sauce. Let them simmer for about 10 minutes to soak up all those wonderful flavors while the gravy thickens slightly. The result is tender, juicy meatballs nestled in a silky, flavorful sauce that you’ll want to savor with every bite.
Step 5: Finishing Touches
Turn off the heat and stir in the sour cream for that signature creaminess that makes Swedish Meatballs unforgettable. If you want, you can temper the sour cream by mixing it with a bit of sauce before adding to avoid any curdling. Taste your creation and adjust salt and pepper as needed, then sprinkle fresh parsley over the top for a pop of bright color and freshness. It’s ready to serve and impress!
How to Serve Swedish Meatballs
Garnishes
While these Swedish Meatballs shine beautifully on their own, a sprinkle of freshly chopped parsley adds that final touch of herbaceous brightness and color, making the dish look as vibrant as it tastes. For a little extra indulgence, you can also add a dollop of lingonberry jam alongside to introduce a lovely contrast of sweet and tart that’s traditional in Sweden.
Side Dishes
Swedish Meatballs pair wonderfully with classic sides like creamy mashed potatoes or buttered egg noodles that soak up all the delicious gravy. For something lighter, steamed green beans, roasted root vegetables, or a simple cucumber salad provide a crisp, fresh balance to the hearty meat and sauce. No matter what you pick, the key is to keep the sides simple so that the meatballs remain the star of the plate.
Creative Ways to Present
If you want to switch things up, try serving these Swedish Meatballs as sliders on mini buns with a smear of gravy or on top of a fluffy rice pilaf. They also make a fantastic filling for hearty savory crepes or in a warm pita with fresh veggies for an unexpected twist. The creamy sauce holds up well, making these meatballs incredibly versatile for many presentation styles.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish Meatballs keep very well in the refrigerator for up to 3 days. Be sure to store the meatballs and sauce together in an airtight container to maintain moisture and prevent the meatballs from drying out. When you’re ready to eat them again, simply reheat gently on the stovetop or microwave until warmed through.
Freezing
These meatballs freeze beautifully for longer storage. Place the browned meatballs on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. You can also freeze them in the sauce, just allow the dish to cool completely before sealing. Frozen Swedish Meatballs will keep for up to 3 months and make for a convenient, ready-to-go meal anytime you’re craving comfort food.
Reheating
When reheating, do so gently over low heat on the stove to avoid overcooking the meatballs or causing the sour cream-based sauce to separate. Stir frequently and add a splash of broth if the sauce thickens too much. Reheated Swedish Meatballs taste just as delicious, making them perfect for quick weeknight dinners or meal prep.
FAQs
Can I use only beef or only pork for Swedish Meatballs?
Absolutely! While the traditional mix of beef and pork offers the best texture and balance of richness, using just one type of meat like all beef or all pork will still produce tasty meatballs. Just expect the texture or fat content to vary slightly.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers work in a pinch. Panko offers a lighter texture, but other options will still bind the meatballs and keep them tender.
Is it necessary to brown the meatballs before simmering?
Browning the meatballs is highly recommended because it creates that flavorful crust and caramelization which adds depth to the dish. You can skip this step, but you might find the flavor less rich.
Can I make the gravy without sour cream?
You can omit sour cream if needed and instead finish the sauce with cream or milk, but sour cream contributes to the classic, tangy richness that makes Swedish Meatballs so special.
What do Swedish Meatballs traditionally get served with?
Traditionally, they’re served with mashed potatoes or buttered noodles and lingonberry jam. Pickled cucumbers or a simple green salad often accompany the meal to balance flavors.
Final Thoughts
Making Swedish Meatballs at home is such a rewarding experience, and I promise it’s easier than it looks! The combination of tender, flavorful meatballs and that dreamy creamy sauce brings an irresistible comfort to your table. Whether it’s a family dinner or something special for guests, these meatballs will quickly become a beloved classic in your recipe collection. So, gather your ingredients, roll up your sleeves, and get ready to savor every delicious bite!
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Swedish Meatballs Recipe
- Total Time: 45 minutes
- Yield: 25–30 meatballs (serves 6-8) 1x
- Diet: Halal
Description
Classic Swedish Meatballs are tender, flavorful meatballs made with a blend of ground beef and pork, seasoned with warm spices like allspice and nutmeg, and served in a rich, creamy gravy. Perfect comfort food that’s simple to make and sure to impress!
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Pepper, to taste
Sauce
- 2 tablespoons olive oil (for frying)
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup full fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Mix thoroughly using your hands until well combined. Form into 1 ¼ – 1 ½-inch meatballs, approximately 25-30 in total, placing them on a parchment-lined baking sheet.
- Brown the meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry the meatballs in two batches, turning with tongs, until all sides are browned, about 5-7 minutes per batch. Add extra oil if needed. Transfer browned meatballs to a plate.
- Prepare the roux: Pour out most of the fat from the skillet, leaving the browned bits. Lower heat to medium, add butter, and melt. Stir in flour and cook, stirring constantly, until the roux turns golden, about 2-3 minutes.
- Make the gravy: Gradually whisk in beef broth, ensuring the flour dissolves fully into the sauce. Whisk in Dijon mustard and Worcestershire sauce.
- Simmer the meatballs: Return the meatballs to the skillet, cover with the gravy, and cook for about 10 minutes until meatballs are fully cooked and gravy has thickened moderately.
- Finish the sauce: Turn off the heat and stir in sour cream to create a creamy texture. Season with additional salt and pepper to taste.
- Serve: Garnish with fresh chopped parsley and serve immediately, ideally with lingonberry jam, mashed potatoes, or egg noodles.
Notes
- For best results, use a blend of beef and pork for tender, flavorful meatballs.
- Panko breadcrumbs add a nice light texture, but regular breadcrumbs can also be used.
- Don’t overmix the meat to prevent dense meatballs.
- The gravy should be creamy but not overly thick; adjust flour or broth as needed.
- Lingonberry jam is a traditional accompaniment, adding a sweet contrast to the savory dish.
- Meatballs can be made ahead and frozen before cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying and simmering
- Cuisine: Swedish
Nutrition
- Serving Size: 4 meatballs with sauce (about 150g)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 95 mg
Keywords: Swedish meatballs, creamy gravy, comfort food, traditional Swedish recipe, ground beef and pork, allspice meatballs
