Swedish Meatballs Recipe
If you’re craving something irresistibly comforting and full of classic flavors, Swedish Meatballs should be at the top of your dinner list. Juicy, spiced meatballs nestled in a rich, creamy sauce—this dish delivers pure Scandinavian coziness with every bite. Whether you serve them over fluffy mashed potatoes, silky egg noodles, or even enjoy them straight from the pan, Swedish Meatballs are home-cooked happiness at its finest.
Ingredients You’ll Need
This recipe requires only a handful of pantry-friendly staples and a few fresh picks. Each ingredient has its role, lending depth, savoriness, and the signature silkiness that makes Swedish Meatballs so beloved. Here’s what you’ll need and why it matters:
- Ground Beef: The heart of the meatball, bringing classic flavor and tenderness.
- Ground Pork: Adds richness and moisture, ensuring the meatballs stay juicy.
- Breadcrumbs: Acts as a binder and keeps the texture light rather than dense.
- Milk: Softens the breadcrumbs, giving the meatballs an almost melt-in-your-mouth bite.
- Finely Diced Onion: Brightens up the filling and adds tiny bursts of sweetness in every mouthful.
- Egg: Helps hold everything together, guaranteeing your meatballs won’t fall apart when cooked.
- Salt: Essential to draw out all the flavors from the meat and spices.
- Black Pepper: Adds gentle heat and complexity.
- Ground Allspice: The secret hint of warmth that separates Swedish Meatballs from the rest.
- Ground Nutmeg: Lends a subtle, sweet aroma—don’t skip it!
- Unsalted Butter (for frying): Develops a golden crust while infusing more richness.
- Unsalted Butter (for the sauce): Foundation for that luscious creamy gravy.
- All-Purpose Flour: Thickens the sauce perfectly, creating that iconic velvety finish.
- Beef Broth: Deepens savory umami notes in the gravy.
- Heavy Cream: The hero of creaminess—it ties the sauce together and makes it decadent.
- Worcestershire Sauce: A dash of tang and complexity that perks up the sauce.
- Dijon Mustard: Adds just the right sharpness to cut through the richness.
- Salt and Pepper (to taste): Season the sauce exactly how you love it.
- Chopped Fresh Parsley: For that gorgeous final touch of color and freshness.
How to Make Swedish Meatballs
Step 1: Soften the Breadcrumbs
Start by combining your breadcrumbs and milk in a small bowl. Let this mixture sit for about five minutes. This seemingly small step makes a world of difference—your breadcrumbs soak in the milk, which gives the finished meatballs their signature tender, almost pillowy texture. Trust me, don’t rush this part!
Step 2: Mix the Meatball Mixture
In a spacious mixing bowl, add your ground beef, ground pork, soaked breadcrumbs, diced onion, egg, salt, pepper, allspice, and nutmeg. Use clean hands to gently combine everything until it’s just mixed—overworking can make the meatballs tough. Look for a mixture that feels cohesive but still soft.
Step 3: Shape the Meatballs
With the mixture ready, shape it into small, 1-inch balls. Rolling them gently between your palms creates smooth, even meatballs that cook up beautifully. This size keeps them juicy in the center but perfectly golden on the outside.
Step 4: Brown the Meatballs
Melt butter in a large skillet set over medium heat. Working in batches to avoid overcrowding the pan, add your meatballs and cook, turning occasionally, until they’re browned all over and cooked through—about 8 to 10 minutes. The butter gives them that sumptuous color and added flavor, so savor the sizzle!
Step 5: Make the Creamy Swedish Meatballs Sauce
Set the cooked meatballs aside and return your skillet to the stove. Add more butter, letting it melt before whisking in the flour. Cook for about a minute so the flour loses its raw taste—this step ensures your creamy gravy will be smooth and flavorful. Gradually whisk in beef broth and then add heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce simmer and thicken for a few minutes.
Step 6: Finish and Serve
Return the browned meatballs to the skillet, tossing them gently to coat in that luscious, creamy gravy. Allow them to simmer together for a couple of minutes so every bite is infused with sauce. Just before serving, sprinkle with plenty of chopped fresh parsley for a pop of color and freshness. Serve hot, and let everyone dig in!
How to Serve Swedish Meatballs
Garnishes
Fresh chopped parsley is a classic finishing flourish for Swedish Meatballs, adding a burst of color and a light herbal touch. If you want to go the extra mile, shave a little bit of nutmeg on top for fragrance or sprinkle some flaky sea salt just before serving.
Side Dishes
Swedish Meatballs are dreamy over buttery mashed potatoes or slippery egg noodles, both of which soak up all that creamy gravy. For a true Scandinavian experience, serve them with a spoonful of tart lingonberry jam and some steamed green beans or roasted root vegetables for balance.
Creative Ways to Present
Don’t be afraid to get playful! Tuck the meatballs into small slider buns for party appetizers, spoon them over rice for a weeknight twist, or even pile them atop crispy toast for a brunch surprise. The classic creamy sauce is delicious no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
If you have any Swedish Meatballs left (though that’s never a guarantee!), let them cool completely before transferring to an airtight container. They keep well in the fridge for up to three days, making lunchtime something to look forward to.
Freezing
This dish freezes wonderfully. For best results, shape and freeze the raw meatballs on a baking sheet, then transfer to a bag or container once solid. You can also freeze the cooked meatballs—just be sure to let them cool and store extra gravy separately to prevent sogginess.
Reheating
To reheat, gently warm the meatballs and sauce together in a covered skillet over low heat, adding a splash of broth or cream if the sauce has thickened too much. You can also microwave in short intervals, stirring in between for even heating. They taste just as fantastic the next day!
FAQs
Can I make Swedish Meatballs gluten-free?
Absolutely! Just swap out the regular breadcrumbs and flour for your favorite gluten-free alternatives, and you’ll still get that classic texture and taste.
What makes Swedish Meatballs different from other meatballs?
It’s all about the spices and that creamy gravy. The blend of allspice and nutmeg sets Swedish Meatballs apart, giving them their signature warmth, while the sauce is velvety and rich.
Can I use only beef or only pork?
You can, but the combination of beef and pork brings the best of both worlds—flavor and juiciness. If you need to use just one, add a bit more butter or cream to compensate for any lost moisture.
Can I prepare Swedish Meatballs in advance?
Yes! You can form the meatballs ahead of time and store them in the fridge or freezer, making mealtime assembly a breeze. The sauce also reheats beautifully.
What are the best sauces to serve with Swedish Meatballs, besides the classic gravy?
While the iconic creamy brown gravy is unbeatable, you can also try pairing them with tangy cranberry sauce or a dollop of sour cream for a different twist.
Final Thoughts
Swedish Meatballs have a way of turning an ordinary night into something special. Invite some friends, gather your favorite sides, and dig in together—you’ll be amazed at how quickly these little morsels disappear. Happy cooking!
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Swedish Meatballs Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A classic recipe for Swedish Meatballs – tender, flavorful meatballs in a rich, creamy sauce that’s perfect served over egg noodles or mashed potatoes.
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion finely diced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 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 pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Prepare the meatballs: In a small bowl, combine breadcrumbs and milk; let sit for 5 minutes to soften. In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, onion, egg, salt, pepper, allspice, and nutmeg. Shape into 1-inch meatballs.
- Cook the meatballs: Melt butter in a large skillet over medium heat. Add meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Transfer meatballs to a plate and cover to keep warm.
- Make the sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in beef broth until smooth, then stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer for 3–4 minutes until thickened. Season with salt and pepper.
- Combine and serve: Return meatballs to the skillet and toss to coat in sauce. Garnish with parsley and serve hot, traditionally over egg noodles or mashed potatoes.
Notes
- You can prepare the meatballs ahead of time and freeze them before cooking.
- For a lighter version, use ground turkey and substitute half-and-half for heavy cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish, Scandinavian
Nutrition
- Serving Size: 5–6 meatballs with sauce
- Calories: 460
- Sugar: 3g
- Sodium: 630mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 140mg
