Swedish Meatballs Recipe

This classic Swedish Meatballs recipe is made with a savory combination of ground beef, ground pork, and a rich, creamy gravy. The result is a perfect weeknight dinner that is comforting, hearty, and full of flavor. It’s the perfect dish for a cozy evening meal or a comforting family dinner for four.

Swedish Meatballs Ingredients

For the Meatballs:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup finely diced onion
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1 tablespoon unsalted butter
• 1 tablespoon neutral oil (like vegetable or canola)

For the Gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

How To Make Swedish Meatballs

1. Prepare the meatball mixture: In a large bowl, combine the ground beef and ground pork. In a separate small bowl, soak the breadcrumbs in the milk for a few minutes. Add the soaked breadcrumbs, diced onion, beaten egg, salt, pepper, allspice, and nutmeg to the meat mixture. Use your hands to gently combine everything until just mixed. Do not overmix, as this can make the meatballs tough.
2. Form and brown the meatballs: Roll the mixture into small, 1-inch meatballs. You should have about 20-24 meatballs. Heat the butter and oil in a large, non-stick skillet over medium-high heat. Carefully place the meatballs in the skillet, making sure not to overcrowd the pan. Cook the meatballs in batches, if necessary, until they are browned on all sides. This will take about 5-7 minutes per batch. They do not need to be cooked through at this stage.
3. Set aside the meatballs: Remove the browned meatballs from the skillet and set them aside on a plate. Leave any rendered fat and browned bits in the pan for the gravy.
4. Make the roux: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes until a smooth paste, called a roux, forms. This step cooks the raw flavor out of the flour.
5. Create the gravy: Gradually whisk in the beef broth, a little at a time, until the mixture is smooth and lump-free. Bring the gravy to a simmer, then reduce the heat to low. Stir in the heavy cream and Dijon mustard. Season the gravy with salt and pepper to your liking.
6. Simmer the meatballs: Return the browned meatballs to the skillet, nesting them in the gravy. Cover the pan and let the meatballs simmer for 10-15 minutes, or until they are cooked through and the gravy has thickened to your desired consistency. Serve immediately.

Recipe Tips

• Don’t overmix the meat: Overmixing the ground meat mixture will result in tough, dense meatballs. Mix just until the ingredients are combined.
• A little spice goes a long way: The small amounts of allspice and nutmeg are crucial for the classic Swedish meatball flavor. Don’t skip them, but be careful not to use too much.
• Deglaze the pan: The browned bits left in the skillet after browning the meatballs are full of flavor. The first addition of liquid (the beef broth) to the roux will scrape these bits up, adding a deep, rich flavor to your gravy.
• Whisk in the broth slowly: Adding the beef broth to the roux a little at a time and whisking well will prevent the gravy from becoming lumpy.

What To Serve Swedish Meatballs

These savory Swedish Meatballs are a complete and comforting meal when served on a bed of egg noodles or with creamy mashed potatoes. For a traditional touch, serve them with a side of lingonberry jam, which provides a sweet and tart contrast to the rich gravy. A side of steamed green beans or roasted broccoli adds a fresh vegetable component. For a full dinner, you can also serve them with a simple cucumber and dill salad.

How To Store Swedish Meatballs Leftovers

• Refrigerate: Store leftover Swedish Meatballs and their gravy in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them on the stovetop over low heat or in the microwave.
• Freeze: Allow the meatballs and gravy to cool completely. Transfer them to a freezer-safe, airtight container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. The gravy may need a quick whisk to regain its smooth texture after thawing.

Swedish Meatballs Nutrition Facts

• Calories: 550 kcal
• Total Fat: 40g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 900mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 25g

Frequently Asked Questions

• Can I use just one type of ground meat? Yes, while the combination of ground beef and pork gives the best flavor and texture, you can use all ground beef if you prefer. Using a mix of meats results in a juicier, more tender meatball.
• What is a roux? A roux is a thickening agent made by cooking flour and fat (in this case, butter) together. It is the base for many sauces and gravies, and it’s essential for creating the creamy, smooth texture of the Swedish meatball gravy.
• Can I use a different type of flour for the gravy? All-purpose flour is the best choice for this gravy. Other flours, such as whole wheat or almond flour, will create a different texture and may not thicken the gravy properly.

Try More Recipes:

• Sweet And Sour Meatballs Recipe
• Sweet Potato And Mushroom Carbonara
• Sweet Heat Chicken Thighs Recipe