Swedish Meatballs Recipe

Swedish Meatballs are the ultimate comfort food that brings a little taste of Scandinavia right to your kitchen. Imagine juicy, aromatic meatballs nestled in a creamy, rich gravy that’s bursting with flavor—these classic bite-sized beauties are impossible to resist. They hit that perfect balance between savory and slightly spiced, and the silky sauce just begs to be ladled over everything on your plate. Whether you’re looking to impress at your next cozy dinner party or want a nostalgic nod to those famous furniture store lunches, Swedish Meatballs are always a fantastic choice.

Ingredients You’ll Need

These Swedish Meatballs may taste extravagant, but they come together with a handful of honest, everyday ingredients. Each one brings something special, from depth and softness in the meatballs to that iconic silky sauce that you’ll want to scoop up with every last bite.

• Olive oil (2 tablespoons, divided): Adds a subtle richness and helps both sauté the onions and brown the meatballs beautifully.
• Onion (1, diced): Essential for a sweet-savoriness that infuses every bite of meatball with flavor and moisture.
• Ground beef (1 pound): Provides robust, beefy flavor and that melt-in-the-mouth tenderness.
• Ground pork (1 pound): Brings a gentle fattiness and extra juiciness, balancing the beef perfectly.
• Panko (½ cup): These Japanese breadcrumbs create the lightest, fluffiest meatball texture.
• Egg yolks (2 large): They bind everything together and lend a rich, velvety finish.
• Ground allspice (¼ teaspoon): A classic Swedish Meatballs flavor; it adds a subtle warm note that sets the dish apart.
• Ground nutmeg (¼ teaspoon): Tiny but mighty, this spice gives a gentle, aromatic lift to the mixture.
• Kosher salt and freshly ground black pepper, to taste: The classic duo to heighten every other flavor.
• Unsalted butter (¼ cup): For silky, indulgent gravy and the necessary base for your roux.
• All-purpose flour (⅓ cup): Thickens your gravy to perfection for that signature hug-everything consistency.
• Beef broth (4 cups): Delivers deep savory flavor and plenty of luscious sauce—it’s the heart of your gravy.
• Sour cream (¾ cup): A swirl of tangy creaminess that makes the sauce extra luxurious.
• Kosher salt and freshly ground black pepper, to taste: Find that perfect balance in the gravy too.
• Chopped fresh parsley (2 tablespoons): Brings brightness and a pop of color as a fresh, final flourish.

How to Make Swedish Meatballs

Step 1: Sauté the Onions

Set your trusty cast iron skillet over medium heat and pour in one tablespoon of olive oil. Toss in the diced onion and cook, stirring often, until it turns beautifully translucent. You’re not looking to caramelize—just to let the onion turn soft and sweet, which sets a flavorful base for the whole dish.

Step 2: Mix and Shape the Meatballs

In a large bowl, combine your ground beef, ground pork, Panko, egg yolks, allspice, nutmeg, and those fragrant, cooked onions. Generously season with salt and pepper. Using a wooden spoon or your clean hands, gently mix until everything is just combined—overmixing can make the meatballs tough. Now, roll the mixture into 1 1/4 to 1 1/2-inch balls, aiming for about 24 perfectly sized Swedish Meatballs.

Step 3: Brown the Meatballs

Wipe out any leftover onion bits and add the remaining tablespoon of olive oil to your skillet. Working in batches so you don’t crowd the pan, add the meatballs and cook, turning until all sides are thoroughly browned and gorgeous. This should take 4 to 5 minutes per batch. Transfer the browned beauties to a paper towel-lined plate to rest while you move on to the sauce.

Step 4: Make the Creamy Gravy

Melt the butter in the same skillet, letting it pick up all those tasty caramelized bits stuck to the bottom. Sprinkle in the flour and whisk constantly for about a minute until it turns golden and smells nutty. Slowly pour in the beef broth a little at a time, whisking constantly to prevent lumps. Let it simmer until slightly thickened, then whisk in the sour cream. Taste and season with salt and pepper until the gravy is irresistibly flavorful.

Step 5: Simmer Swedish Meatballs in the Sauce

Now comes the magic—gently return all of the meatballs to the pan, nestling them into the creamy gravy. Let them simmer, stirring occasionally, for 8 to 10 minutes. The sauce will thicken, the flavors will meld, and your kitchen will smell absolutely incredible. Top with a shower of fresh parsley just before serving.

How to Serve Swedish Meatballs

Garnishes

Nothing completes Swedish Meatballs quite like a flourish of freshly chopped parsley. Sprinkle it generously for a pop of green and a hint of herbal freshness. If you want to double down on tradition, a dollop of tangy lingonberry jam adds a wonderful sweet-tart contrast to every bite.

Side Dishes

The classic partner for Swedish Meatballs is a pillowy mound of creamy mashed potatoes, perfect for soaking up all that glorious sauce. Buttered egg noodles, fluffy rice, or even a crusty slice of sourdough bread work equally well. Steamed green beans or a crisp green salad round things out with a welcome bit of crunch and color.

Creative Ways to Present

Try serving Swedish Meatballs as festive appetizers, skewered with toothpicks and spooned with a drizzle of gravy for dipping. Or pile them atop toasted sliders for a playful party treat. For a weeknight twist, tuck them into soft rolls for the coziest meatball subs around—don’t forget an extra splash of sauce!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Swedish Meatballs, lucky you! Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making your next meal just as satisfying as the first.

Freezing

Cooked Swedish Meatballs and gravy freeze surprisingly well. Let them cool, then freeze in a sturdy, freezer-safe container for up to 2 months. For best texture, freeze the meatballs and sauce separately if possible and combine them when reheating.

Reheating

To enjoy your leftovers, gently reheat the Swedish Meatballs in a skillet over medium-low heat, stirring until warmed through. Add a splash of broth or cream if the sauce seems too thick. You can also microwave individual portions in short bursts, stirring in between to ensure even heating.

FAQs

Can I make Swedish Meatballs ahead of time?

Absolutely! You can shape the meatballs and store them covered in the refrigerator for up to 24 hours before cooking. The gravy can also be made in advance; just reheat gently and stir well before serving.

Do I have to use both beef and pork?

Traditionally, the mix of beef and pork is what gives Swedish Meatballs their wonderful texture and flavor, but if you prefer, you can use only beef or try turkey for a lighter option. The flavor will shift slightly, but the results will still be delicious.

What is the best way to keep Swedish Meatballs tender?

The secret is not to overmix the meat and to use Panko and egg yolks as called for in the recipe. Browning the meatballs for a short time before simmering in the sauce also helps them stay juicy rather than drying out.

Is the gravy supposed to be very thick?

The gravy for Swedish Meatballs should be pourable but luscious—think thick enough to coat the meatballs but still silky. If it thickens too much, whisk in a splash of broth or cream until you find the perfect consistency.

Can I double the recipe?

Yes, feel free to double up if you’re cooking for a crowd! Just be sure to brown the meatballs in batches, so they get that lovely color, and use a wide pot or Dutch oven to avoid overcrowding as they simmer in the sauce.

Final Thoughts

If you’ve never tried making Swedish Meatballs at home, now’s the time to dive in—you simply can’t beat their made-from-scratch goodness. Trust me, once these elegant yet cozy meatballs hit your table, everyone will be asking for seconds. Give this recipe a spin, and you might just discover a new family favorite to love for years to come!

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