Swedish Meatballs Recipe

Few dishes capture the cozy comfort of classic home cooking quite like Swedish Meatballs. Imagine tender, savory orbs of beef, flecked with parsley and allspice, bathed in a silky, creamy sauce that begs to be spooned over fluffy mashed potatoes. Whether you’re feeding a crowd on a chilly evening or just want a meal that warms you inside and out, this recipe promises satisfaction in every bite. Once you’ve tried homemade Swedish Meatballs, you’ll never look at the store-bought kind the same way again!

Ingredients You’ll Need

The beauty of these Swedish Meatballs lies in their simple ingredient list, each playing a vital role in building rich flavor and that signature creamy texture. Don’t skip or substitute too liberally; these tried-and-true basics make all the difference!

• Ground beef: The heart of the meatballs, giving them a hearty, satisfying bite.
• Breadcrumbs: Essential for binding and keeping the meatballs tender instead of dense.
• Egg: Acts as the glue that holds everything together.
• Milk: Moistens the breadcrumbs for a softer, juicier texture.
• Onion (finely chopped): Adds moisture and savory sweetness throughout each bite.
• Fresh parsley (finely chopped): Lends fresh flavor and a gorgeous pop of color.
• Garlic powder: Brings gentle depth without overpowering the other spices.
• Ground all-spice powder: The secret ingredient for that authentic Swedish tang.
• Salt (+ extra for sauce): Absolutely necessary to round out all the delicious flavors.
• Ground black pepper (+ extra for sauce): Gives a balancing kick and slight heat in every bite.
• Butter: For sautéing and building the base of a rich, velvety sauce.
• Olive oil: Prevents sticking and adds its own smooth note to the sauce.
• All-purpose flour: Thickens the sauce to just the right creamy consistency.
• Beef broth: Adds robust, savory undertones to the cream sauce.
• Heavy cream (or sour cream): Essential for that signature luscious, tangy sauce.
• Dijon mustard: Provides brightness and a subtle hit of tang.
• Worcestershire sauce: Sneaks in a boost of umami complexity.

How to Make Swedish Meatballs

Step 1: Mix and Shape the Meatballs

Start by combining your ground beef with breadcrumbs, egg, milk, finely chopped onion, parsley, garlic powder, all-spice, salt, and black pepper in a large mixing bowl. Use your hands to gently mix everything until just combined. Over-mixing can make the meatballs tough, so stop as soon as it looks uniform. Scoop up about two spoonfuls of the mixture, then roll into balls with your palms. If things feel sticky, a touch of oil on your hands works wonders! Space them out on a plate so they’re ready to sizzle.

Step 2: Brown the Meatballs

Heat butter in a large skillet over medium-high, letting it melt and foam up until it’s nice and hot. Gently add in the meatballs, being careful not to overcrowd the pan—you want each one to get gloriously browned on all sides. This should take about 7-8 minutes. Roll them gently with tongs as they cook to maintain their shape. Once they’re evenly browned (they’ll finish cooking in the sauce), transfer to a clean plate.

Step 3: Create the Creamy Sauce

Without cleaning the skillet (we need those tasty brown bits!), add a splash of olive oil and let it heat up. Sprinkle in the flour and stir; it should bubble right away and start forming a golden roux. Gradually whisk in the beef broth and heavy cream, stirring constantly to banish any lumps. Next, add in your Dijon mustard and Worcestershire sauce, then season with a pinch more salt and black pepper. Keep stirring as the mixture simmers and thickens into a dreamy, velvety sauce.

Step 4: Finish Simmering the Swedish Meatballs

Nestle the browned meatballs back into the skillet, tossing to coat each one in the sauce. Cover the pan and let everything simmer over medium heat for 5 minutes—this ensures your Swedish Meatballs cook through and soak up every bit of flavor. Uncover, then simmer for another couple of minutes, stirring gently until the sauce reaches your ideal creaminess. Those meatballs will be glistening and utterly tempting!

Step 5: Garnish and Serve

Sprinkle the finished Swedish Meatballs with extra chopped parsley for color and freshness. Serve them right away, spooned generously over mashed potatoes, noodles, or buttery rice. Invite everyone to dig in while they’re hot and tantalizing.

How to Serve Swedish Meatballs

Garnishes

A sprinkle of freshly chopped parsley is the classic finishing touch for Swedish Meatballs. If you want an extra Scandinavian flare, a dollop of tangy lingonberry sauce on the side adds both color and a sweet-tart burst that balances the savory cream sauce. A twist of freshly cracked black pepper right before serving wakes up all the flavors.

Side Dishes

Swedish Meatballs love a cozy partner—think a pile of creamy mashed potatoes, twirls of buttery egg noodles, or pillowy white rice. If you want a lighter balance, try pairing them with tender green beans or a crisp cucumber salad. And don’t forget a wedge of crusty bread to mop up all that delicious sauce!

Creative Ways to Present

Hosting a party or family gathering? Transform these Swedish Meatballs into cocktail meatballs by serving them skewered with toothpicks on a platter, nestled into mini buns as sliders, or tucked into warm pita with pickled veggies for a Nordic-inspired wrap. The creamy sauce is so irresistible, it doubles as a dip for crusty bread or steamed veggies!

Make Ahead and Storage

Storing Leftovers

Any leftover Swedish Meatballs should be cooled to room temperature, then stored in an airtight container in the fridge. They’ll stay delicious for up to three days, and the flavors only grow deeper overnight!

Freezing

Swedish Meatballs freeze beautifully—just let them cool completely, then freeze meatballs (with or without sauce) in a tightly sealed freezer bag or container. The sauce can be frozen separately to prevent texture changes. They’ll keep well for up to three months.

Reheating

To reheat, simply warm the Swedish Meatballs gently in a saucepan over low heat, stirring occasionally, until heated through. If the sauce seems a bit thick, add a splash of beef broth or cream to restore its silky smoothness. They’ll be just as comforting as when first made!

FAQs

Can I use ground pork or turkey instead of beef?

Absolutely! Pork is actually a traditional addition in many Swedish Meatballs recipes, lending extra juiciness. Ground turkey or chicken works too—just be sure not to overcook, as poultry can dry out faster.

What if I don’t have all-spice?

While all-spice gives Swedish Meatballs their signature note, you can substitute a pinch of ground nutmeg and a touch of cinnamon for a similar warm flavor profile. Your meatballs will still be deliciously aromatic!

Is there a dairy-free option for the sauce?

Yes! Swap the heavy cream for unsweetened full-fat coconut milk for a rich, creamy sauce without the dairy. Use your favorite plant-based butter and non-dairy milk for the meatball mixture as well.

Can I make the meatballs in advance?

Definitely! You can roll and brown the meatballs a day ahead, then refrigerate them. Just reheat gently in the sauce when ready to serve for an easy, impressive meal.

Do Swedish Meatballs always have to be served with lingonberry sauce?

Not at all! Lingonberry sauce is a traditional and tasty pairing, but if you can’t find it, a spoonful of cranberry sauce or even some tart red currant jelly will do the trick. Or simply enjoy the Swedish Meatballs with just their creamy sauce—they’re wonderful either way!

Final Thoughts

If you’re craving warmth, comfort, and a touch of Nordic magic at your dinner table, it’s time to whip up a batch of Swedish Meatballs. Every bite is proof that simple ingredients, when given a little care, can create a truly special meal. Give them a try and see why this dish has earned a beloved spot in kitchens around the world!

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