If you’re on the hunt for a comforting, crowd-pleasing dish that brings warmth and a touch of tradition to your table, this Swedish Meatballs Recipe will quickly become one of your favorites. Imagine perfectly seasoned meatballs made from a tender blend of beef and pork, simmered in a luscious creamy sauce infused with subtle spices like allspice and nutmeg. Every bite offers a harmonious balance of savory richness and creamy goodness that’s perfect for cozy family dinners or special occasions. This recipe captures the heart of Swedish cuisine and is surprisingly simple to make, proving that delicious food doesn’t have to be complicated.
Ingredients You’ll Need
This Swedish Meatballs Recipe calls for straightforward, essential ingredients that each play an important role. From the lean ground meats that ensure juicy, tender meatballs to the fragrant spices that lend depth, and the creamy sauce’s buttery base, every element adds something special to the dish’s flavor, texture, and color.
- 1 lb lean ground beef (10%-15% fat): Adds a rich, savory base with just the right amount of fat for juiciness.
- 1 lb ground pork: Brings tenderness and a slightly sweet flavor that balances the beef.
- 1 small onion (grated): Offers natural sweetness and moisture to keep the meatballs juicy.
- 2 garlic cloves (minced): Adds a subtle aromatic kick without overpowering the dish.
- 1 large egg: Acts as a binder to hold the meatballs together perfectly.
- 1/3 cup panko crumbs: Provides structure and a light texture inside the meatballs.
- 1/4 cup whole milk: Soaks into the crumbs, adding moisture and tenderness.
- ½ tsp salt: Enhances all the flavors beautifully.
- ¼ tsp ground black pepper: Lends a gentle heat and complexity.
- ¼ tsp ground allspice: Introduces a warm, sweet-spicy note.
- ¼ tsp ground nutmeg: Contributes subtle earthy sweetness, classic in Swedish meatballs.
- 2 Tbsp olive oil (or cooking oil): For perfect browning and flavor depth when frying.
- 4 Tbsp unsalted butter: Creates a rich base for the creamy sauce.
- 3 cups regular beef broth: Forms the savory backbone of the sauce.
- 1 cup heavy whipping cream: Brings indulgent creaminess and smoothness to the sauce.
- 3 Tbsp all-purpose flour: Thickens the sauce to the perfect consistency.
- ½ tsp Dijon mustard: Adds a slight tang and brightness to balance the richness.
- Salt and pepper, to taste: For seasoning the sauce just right.
How to Make Swedish Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by grating the onion finely and mincing the garlic cloves, which will blend seamlessly into the meat. In a large bowl, soak the panko crumbs in milk until soft, giving your meatballs that delicate texture. Then, combine the beef, pork, softened crumbs, grated onion, garlic, egg, salt, pepper, allspice, and nutmeg. Use your hands to mix everything gently but thoroughly—this step is key to keeping the meatballs tender without becoming dense.
Step 2: Shape and Brown the Meatballs
Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter – this ensures they cook evenly. Heat the olive oil in a large skillet over medium heat and add the meatballs in batches to avoid overcrowding. Brown them on all sides, which locks in flavor and gives a beautiful crust. Once browned, transfer the meatballs to a plate and set aside—they’ll finish cooking in the sauce.
Step 3: Make the Creamy Sauce
Using the same skillet, melt the butter over medium heat and whisk in the flour, stirring constantly to create a smooth roux. Slowly pour in the beef broth while whisking to prevent lumps, then add the heavy cream and Dijon mustard. Simmer gently until the sauce has thickened, tasting and adjusting salt and pepper as needed. This sauce is the magic that elevates your meatballs from simple comfort food to an elevated classic.
Step 4: Combine Meatballs and Sauce
Return the browned meatballs to the skillet, nestling them into the creamy sauce. Cover and let them simmer for about 10 minutes. This allows the meatballs to cook through fully while soaking in the flavorful sauce, resulting in an irresistibly juicy and creamy dish that’s ready to serve.
How to Serve Swedish Meatballs Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of color and fresh herbal brightness that balances the creamy, savory meatballs. You could also dust a little ground black pepper over the top or even add a few lingonberries for a traditional Swedish touch that offers sweet-tart contrast.
Side Dishes
The classic pairing is buttery mashed potatoes or creamy mashed cauliflower for a low-carb twist. Egg noodles or buttered pasta also work beautifully, soaking up every delicious drop of that sauce. For a lighter option, steamed green beans or a crisp cucumber salad add texture and fresh flavor.
Creative Ways to Present
Try serving Swedish meatballs over creamy polenta or inside a warm pita pocket with fresh greens and a dollop of sour cream for a fusion twist. For parties, skewering the meatballs and serving with a side of mustard dip can turn them into irresistible finger food perfect for mingling guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Swedish meatballs and sauce to an airtight container and store it in the refrigerator. They will stay fresh and delicious for up to 3 days, giving you plenty of time to enjoy this comforting dish again.
Freezing
Swedish Meatballs Recipe is freezer-friendly! Arrange cooked meatballs in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. The sauce can be frozen separately in a sealed container. This way, you can enjoy the dish anytime by simply thawing and reheating.
Reheating
Reheat the meatballs gently in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much. Microwaving works fine too—just cover and heat in short intervals, stirring occasionally to keep the sauce smooth and creamy.
FAQs
Can I use all beef instead of pork and beef?
Absolutely! While the pork adds extra moisture and sweetness, using all beef will still yield flavorful meatballs; just consider adding a touch more fat or moisture, perhaps a bit more milk or an extra egg yolk, to keep them tender.
Is it necessary to brown the meatballs before adding to the sauce?
Browning the meatballs creates a delicious crust that adds depth of flavor and helps them hold together while simmering. Skipping this step might save time, but you’ll miss out on that wonderful texture and caramelized flavor.
Can I make this recipe gluten-free?
Yes! Swap the panko crumbs for gluten-free breadcrumbs and use a gluten-free flour or cornstarch to thicken the sauce. Just be sure to check your broth ingredients to ensure they contain no gluten.
What can I substitute heavy cream with?
You can use half-and-half or a mixture of milk and cream cheese for a lighter sauce, but keep in mind the sauce might not be as rich and thick as with heavy cream.
How do I get the sauce extra thick and creamy?
Make sure to cook the roux long enough to eliminate any raw flour taste, and allow the sauce to simmer to reduce. If needed, you can whisk in a little more flour or cream to reach your desired consistency.
Final Thoughts
This Swedish Meatballs Recipe is a beloved classic for a reason. It combines simple ingredients with straightforward steps to deliver a meal that feels special and soothing all at once. Whether you’re cooking for family, friends, or just treating yourself, give this recipe a try—you’ll be amazed at how such humble ingredients can create a dish so rich in flavor and tradition. Once you do, it’s bound to become a regular go-to meal you cherish sharing, just like I do!
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Swedish Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 to 8.8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Swedish
Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground beef and pork, seasoned with warm spices like allspice and nutmeg. Served in a creamy, rich sauce made with beef broth, heavy cream, and Dijon mustard, these meatballs are perfect for a comforting meal. The recipe yields 8 generous servings and is ideal for a cozy family dinner.
Ingredients
Meatballs
- 1 lb lean ground beef (10%-15% fat)
- 1 lb ground pork
- 1 small onion (grated on star side of box grater)
- 2 garlic cloves (minced)
- 1 large egg
- 1/3 cup panko crumbs
- 1/4 cup whole milk
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
Sauce
- 2 Tbsp olive oil (or as needed for frying)
- 4 Tbsp unsalted butter
- 3 cups regular beef broth
- 1 cup heavy whipping cream
- 3 Tbsp all-purpose flour
- ½ tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and pork. Add the grated onion, minced garlic, egg, panko crumbs, milk, salt, black pepper, allspice, and nutmeg. Mix everything gently but thoroughly until well combined without overworking the meat, which keeps the meatballs tender.
- Shape Meatballs: Using your hands or a scoop, form the mixture into uniform meatballs approximately 1 to 1.5 inches in diameter. Place them on a plate or tray ready for cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally until they are browned on all sides but not fully cooked through. Remove the meatballs and set aside.
- Make the Sauce Base: In the same skillet, reduce heat to medium-low and add butter. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes until the mixture is golden and fragrant, stirring continuously to avoid burning.
- Add Broth and Cream: Gradually whisk in the beef broth to avoid lumps. Stir in the heavy cream and Dijon mustard. Continue to cook the sauce, stirring occasionally, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them in the sauce. Cover and simmer on low heat for another 10-15 minutes until the meatballs are cooked through and the flavors meld together. Taste and adjust salt and pepper as needed.
- Serve: Serve the Swedish meatballs hot, ideally with mashed potatoes, egg noodles, or lingonberry jam on the side for a traditional experience.
Notes
- Use a combination of ground beef and pork for the best flavor and texture.
- Grating the onion instead of chopping ensures it blends into the meatballs smoothly.
- Panko crumbs soak up moisture and help keep the meatballs light and tender.
- Brown the meatballs well but avoid fully cooking them in the skillet since they will finish cooking in the sauce.
- The cream sauce can be adjusted for thickness by using more or less flour or cream according to preference.
- Lingonberry jam on the side offers a traditional Swedish touch with a sweet contrast.
- Reheat gently to avoid breaking the sauce.
