Traditional Swedish Meatballs
Traditional Swedish Meatballs are little bites of comfort made with tender, juicy ground beef and pork, seasoned just right with onion and warm spices. They’re perfectly browned and served in…
By Emily
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Traditional Swedish Meatballs are little bites of comfort made with tender, juicy ground beef and pork, seasoned just right with onion and warm spices. They’re perfectly browned and served in a creamy, flavorful sauce that makes each bite feel cozy and satisfying. These meatballs have a lovely balance of flavors and textures, with a hint of nutmeg and allspice that give them a gentle warmth.
I love making these meatballs because they’re surprisingly simple to prepare, and they always bring a smile to everyone’s face at the table. One of my favorite parts is letting the sauce thicken while the meatballs gently simmer, absorbing all those rich flavors. It’s a classic recipe that feels like a big, warm hug in food form – and it’s something I keep coming back to, especially when I want a dish that’s both homey and a bit special.
Serving these meatballs over buttery mashed potatoes or with buttery egg noodles makes them extra good. I also like adding a little lingonberry jam on the side, which is a sweet tart contrast that really brightens up the dish. Whether it’s a family dinner or a cozy meal for two, these Swedish Meatballs are a reliable favorite that always feels like a little celebration at home.
Key Ingredients & Substitutions
Ground Beef and Pork: Using a mix of beef and pork keeps the meatballs juicy and flavorful. If you want a lighter version, try all turkey or chicken, but the texture changes a bit.
Breadcrumbs & Milk: Breadcrumbs soaked in milk help keep the meatballs tender. For a gluten-free option, use gluten-free breadcrumbs or crushed oats.
Spices: Nutmeg and allspice add a warm, cozy touch. If you can’t find them, a pinch of cinnamon or ground cloves works in a pinch.
Gravy Ingredients: The roux made from butter and flour is key for the creamy sauce. For a dairy-free version, swap cream for coconut milk or a nut-based cream, and use oil instead of butter.
How Do I Get Tender, Juicy Meatballs That Don’t Fall Apart?
Mix your ingredients gently—overworking the meat makes tough meatballs. Soaking breadcrumbs in milk before mixing keeps them soft and moist. When shaping, aim for 1-1.5 inch balls for even cooking.
- Don’t overcrowd the pan; cook in batches so each meatball gets nicely browned.
- Brown all sides well—that adds flavor and helps hold shape.
- Finish cooking in the sauce so the flavors meld and meatballs stay tender.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining your meatball ingredients without overworking.
- Skillet or frying pan – use a heavy-bottomed pan to brown the meatballs evenly and make the gravy in the same pan.
- Whisk – helps you smooth out the gravy sauce without lumps.
- Measuring cups and spoons – for accurate seasoning and ratios in the gravy and meatballs.
- Spatula or tongs – to turn meatballs carefully without breaking them.
Flavor Variations & Add-Ins
- Swap ground pork for veal for a more tender, delicate meatball texture.
- Add finely chopped mushrooms to the meat mixture for extra moisture and an earthy flavor.
- Use Dijon mustard in the gravy for a subtle tang that brightens the sauce.
- Mix grated Parmesan cheese into the meatballs for a richer, slightly salty twist.
Traditional Swedish Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 500g (1 lb) ground beef
- 250g (1/2 lb) ground pork
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, for frying
For The Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon soy sauce (optional, for color and depth)
- Salt and pepper to taste
For Garnish:
- Fresh chopped parsley
How Much Time Will You Need?
Preparing and cooking these meatballs will take about 30 minutes, including the time to soak breadcrumbs, mix ingredients, brown the meatballs, and make the creamy gravy. It’s a quick, satisfying meal perfect for any day!
Step-by-Step Instructions:
1. Soak Breadcrumbs and Mix Meatball Ingredients:
Start by soaking the breadcrumbs in milk in a small bowl. Let them sit for about 10 minutes until the milk is absorbed. Then, in a large bowl, gently mix together the ground beef, ground pork, finely chopped onion, soaked breadcrumbs, egg, salt, pepper, allspice, and nutmeg. Mix just enough to combine well.
2. Shape and Brown The Meatballs:
Roll the meat mixture into small balls about 1 to 1.5 inches wide. Heat butter in a large skillet over medium heat. Add meatballs in batches, careful not to crowd the pan. Cook, turning occasionally, until browned on all sides and fully cooked inside (about 8-10 minutes). Remove the meatballs and set aside.
3. Make The Creamy Gravy:
In the same skillet, melt butter over medium heat for the gravy. Whisk in flour and cook for 1-2 minutes until the mixture turns golden brown. Slowly whisk in beef broth and bring to a gentle simmer, cooking until the sauce thickens (about 3-5 minutes). Stir in heavy cream and soy sauce if you like, then season with salt and pepper to your taste.
4. Combine Meatballs and Sauce, Then Serve:
Return the meatballs to the skillet with the gravy. Let everything simmer together for 5 minutes to meld flavors and heat through. Garnish with fresh chopped parsley before serving. Enjoy these with creamy mashed potatoes, buttered noodles, and a side of lingonberry jam if you have it!
Can I Use Frozen Meatballs for This Recipe?
Yes! If you’re using frozen meatballs, thaw them completely in the fridge overnight. Brown them gently in the skillet, then finish cooking in the gravy sauce as directed. This helps keep them tender and flavorful.
Can I Make Swedish Meatballs Ahead of Time?
Absolutely! You can prepare the meatballs a day ahead and store them in the fridge. Cook them just before serving by warming them in the gravy sauce to keep them juicy and delicious.
What Can I Substitute for Heavy Cream?
If you need a lighter or dairy-free option, use coconut cream or a cashew cream alternative. Keep in mind the flavor and texture will be a bit different but still tasty.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream for extra moisture, stirring to warm evenly.
