Recipe
If there’s one dish that’s guaranteed to warm your heart and fill your kitchen with irresistible aromas, it’s these homemade Swedish meatballs. Tender, juicy, and packed with flavor, they’re a family favorite that’s surprisingly easy to master.
The secret? A delicious blend of spices like nutmeg and allspice, plus a creamy, velvety sauce that’s pure comfort in every bite. Whether you grew up with these or are discovering them for the first time, you’ll love how the crispy exterior gives way to a soft, savory center.
Plus, they’re perfect for cozy dinners or impressing guests—no meatball machine required! Trust me, once you try this recipe, you’ll never go back to store-bought. Let’s get cooking!
Ingredients
Swedish meatballs are all about balance—tender, flavorful, and creamy. The right ingredients are key to achieving that signature taste and texture. Here’s everything you’ll need, along with some chef-approved tips to make your dish shine:
For the Meatballs:
- Ground beef and pork: A mix of both adds richness and depth. Pork keeps them juicy, while beef brings robust flavor.
- Breadcrumbs: Use fresh or panko breadcrumbs for binding. Soak them in milk for extra tenderness.
- Egg: Acts as a binder to hold everything together—don’t skip it.
- Onion: Finely grated or minced for smooth texture and sweetness. Caramelize it lightly for extra flavor.
- Garlic: Fresh is best for that aromatic punch.
- Salt & pepper: Essential for seasoning—adjust to taste.
- Nutmeg & allspice: These spices are non-negotiable for that authentic Swedish flavor.
For the Sauce:
- Butter: Use unsalted butter for a rich, creamy base.
- Flour: Helps thicken the sauce to the perfect consistency.
- Beef broth: Use high-quality broth for depth of flavor—homemade or store-bought works.
- Heavy cream: Adds richness and smoothness. Substitute with half-and-half if needed, but cream is ideal.
- Worcestershire sauce: A splash amplifies umami.
- Dijon mustard: Adds a subtle tang—don’t skip this.
Extras:
- Lingonberry jam: Traditional accompaniment—cranberry sauce works as a substitute.
- Fresh parsley: Finely chopped for garnish and freshness.
Pro Tip: For the meatballs, chill the mixture before shaping—it makes them easier to handle and keeps them tender.
For the sauce, whisk continuously to avoid lumps and achieve silky perfection.
How to Make the Best Authentic Swedish Meatball Recipe
- Prepare the ingredients: Start by finely chopping your onion and mincing garlic. Soften butter in advance, as it mixes more evenly into the meatball mixture. Gather breadcrumbs and milk for the panade, which keeps the meatballs moist and tender.
- Make the panade: Combine breadcrumbs and milk in a small bowl, letting it sit for 5 minutes until the breadcrumbs absorb the liquid. This step guarantees the meatballs stay juicy and don’t dry out during cooking.
- Mix the meatball base: In a large bowl, combine ground beef, ground pork, the soaked panade, onion, garlic, egg, salt, pepper, and nutmeg. Use your hands to mix gently but thoroughly—overmixing can make the meatballs tough.
Shape the mixture into 1-inch balls, rolling them gently to keep them tender.
– Brown the meatballs: Heat a large skillet over medium heat and add a tablespoon of oil. Brown the meatballs in batches, turning them carefully to confirm even browning on all sides.
Transfer them to a plate once browned—they’ll finish cooking in the sauce later.
– Prepare the sauce: In the same skillet, melt butter and whisk in flour to create a roux. Cook for 1-2 minutes until golden, then slowly whisk in beef broth and heavy cream.
Scrape up any browned bits from the skillet—this adds depth of flavor to the sauce.
– Simmer the meatballs: Return the meatballs to the skillet, gently stirring to coat them in the sauce. Cover and let simmer on low heat for 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened.
Avoid boiling, as it can curdle the cream.
- Finish with herbs: Stir in a tablespoon of chopped fresh parsley for a bright, fresh flavor. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Serve and garnish: Plate the meatballs with a generous drizzle of sauce and a sprinkle of more parsley.
Serve alongside mashed potatoes, lingonberry jam, or steamed vegetables for a complete Swedish-inspired meal.
Nutrition
Swedish meatballs are a hearty dish, packed with essential nutrients. Here’s a breakdown of the nutrition facts per serving.
| Calories | Fat | Carbs | Protein | Sodium | Sugar |
|---|---|---|---|---|---|
| 350 kcal | 22g | 12g | 24g | 480mg | 3g |
Chef Tips
When I make Swedish meatballs, I always guarantee the meat mixture is well-chilled before shaping—it makes handling much easier and keeps the texture firm. I also combine beef and pork for richer flavor.
I brown the meatballs gently to avoid overcooking and deglaze the pan with broth for a flavorful sauce. Finally, I let them rest in the sauce briefly to absorb all the savory goodness.
Frequently Asked Questions
Can I Freeze Swedish Meatballs?
Yes, I can freeze Swedish meatballs. I usually let them cool first, then place them in a single layer on a baking sheet. Once frozen, I transfer them to a sealed bag or container.
How Long Do Swedish Meatballs Last in the Fridge?
I’d keep them in the fridge for 3-4 days if they’re cooked and stored in an airtight container. If they’re raw, I’d use them within 1-2 days or freeze them for longer storage.
What Can I Substitute for Breadcrumbs?
I’d use crushed crackers, oats, or panko if I ran out of breadcrumbs. Even almond flour works if I want gluten-free. Just remember, substitutes might change the texture, but they’ll still hold my meatballs together.
Can I Make Swedish Meatballs Gluten-Free?
I’d use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs to make Swedish meatballs gluten-free. Just swap them in the recipe, and they’ll still taste delicious with the same creamy sauce.
What Sides Pair Best With Swedish Meatballs?
I’d pair Swedish meatballs with creamy mashed potatoes or buttered egg noodles; they soak up the sauce perfectly. Add lingonberry jam for sweetness and pickled cucumber for tanginess—it’s a classic combo that’s hard to beat.
