Description of this recipe
This recipe brings the warmth and comfort of a traditional Swedish dish right to your kitchen. These aren’t your average meatballs; they’re tender, flavorful orbs of savory goodness, simmered in a rich, creamy gravy that will have you craving more with every bite. Whether you’re looking for a comforting weeknight dinner or a dish to impress at your next gathering, these homemade Swedish meatballs are sure to be a crowd-pleaser.
Why you will love this recipe
- Incredible Flavor: The combination of ground beef and pork, seasoned with nutmeg and allspice, creates a depth of flavor that’s both savory and subtly sweet. The sautéed onions add another layer of complexity.
- Creamy, Dreamy Gravy: The gravy is the star of the show! It’s rich, velvety smooth, and perfectly complements the meatballs. A touch of sour cream adds a delightful tang that balances the richness.
- Versatile and Adaptable: Serve these meatballs over mashed potatoes, egg noodles, or even rice. Add a dollop of lingonberry jam for an authentic Swedish experience. The recipe is also easy to adapt to your dietary needs (gluten-free option included!).
- Make-Ahead Friendly: You can prepare the meatballs and gravy ahead of time, making this a great option for busy weeknights or when entertaining.
- Comfort Food at Its Best: There’s something undeniably comforting about a plate of warm Swedish meatballs with creamy gravy. It’s the perfect dish to cozy up with on a chilly evening.
Ingredients:
For the Meatballs
- 2 tablespoons oil, divided (I used olive oil, but other oils work too)
- 1 medium onion, minced (about 1 cup)
- 1 pound lean ground beef (I used ground sirloin)
- 1 pound ground pork
- ½ cup panko or unseasoned breadcrumbs
- 1 large egg, lightly beaten
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For the Sauce / Gravy
- ¼ cup salted butter
- ⅓ cup all-purpose flour (use gluten-free all-purpose flour if desired)
- 3 cups boxed beef broth (low sodium, if preferred)
- 2 teaspoons Worcestershire sauce
- ¾ cup sour cream (I used full-fat)
- Kosher salt to taste
- Black pepper to taste
- Fresh chopped parsley for garnish (about 1–2 tablespoons)
For Serving:
- Mashed potatoes or 16 ounces egg noodles, cooked
- Lingonberry jam or sauce (optional but traditional)
Preparation:
Step 1: Sauté the Onions: Heat 1 tablespoon of oil in a large skillet over medium heat (or use a large Dutch oven if needed). Add the minced onion and sauté, stirring frequently, until translucent, about 4 minutes. Remove onions from the pan and place them in a large mixing bowl to cool slightly. (You can skip this step, but it adds amazing flavor to the meatballs.) Sautéing the onions softens their harshness and brings out their natural sweetness, which then infuses into the meatballs, creating a more balanced and flavorful final product. This simple step adds depth and complexity to the dish.
Step 2: Make the Meatball Mixture: In the bowl with the onions, add ground beef, ground pork, panko, beaten egg, nutmeg, allspice, salt, and pepper. Using your hands or a meat chopper, gently mix until well combined, but don’t overwork the mixture. Overmixing can result in tough meatballs. The goal is to just combine the ingredients so that they hold together. The breadcrumbs act as a binder, holding moisture and preventing the meatballs from becoming dry. The egg also contributes to binding and adds richness.
Step 3: Form the Meatballs: Using a tablespoon or clean hands, gently roll the mixture into balls about 1½–2 inches in diameter. You should get at least 20 larger meatballs; if you make them smaller (as I like to), you’ll have closer to 30. Ensuring the meatballs are uniform in size will allow them to cook evenly. Wetting your hands slightly can prevent the meat mixture from sticking.
Step 4: Brown the Meatballs: Over medium-high heat, add the remaining 1 tablespoon of oil to the skillet. Add meatballs in batches, without crowding, and cook on all sides until browned, about 5–6 minutes per batch. Transfer browned meatballs to a paper towel–lined plate and repeat with remaining batches. Browning the meatballs not only improves their appearance but also adds a delicious, caramelized flavor. It’s important to brown them in batches to avoid overcrowding the pan, which can lower the temperature and result in steamed, rather than browned, meatballs.
Step 5: Make the Gravy: In the same skillet used for the meatballs, melt butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to cook out the raw flour taste. Slowly whisk in the beef broth, stirring constantly, until slightly thickened, about 2–3 minutes. Stir in Worcestershire sauce and sour cream, then season with salt and pepper to taste. Cooking the flour with the butter creates a roux, which is the base for the gravy. Cooking the roux for a minute removes the raw flour taste and ensures a smooth, non-gritty gravy. Adding the beef broth slowly and whisking constantly prevents lumps from forming.
Step 6: Simmer the Meatballs: Return the browned meatballs to the skillet and stir gently to coat them in the gravy. Cook uncovered, stirring occasionally, until the sauce thickens and the meatballs are heated through; about 10 minutes. Simmering the meatballs in the gravy allows them to absorb the flavors and become even more tender. The gravy will continue to thicken as it simmers.
Step 7: Serve and Enjoy: Serve immediately over mashed potatoes or egg noodles, and garnish with fresh parsley. Lingonberry jam or sauce on the side makes it extra authentic and delicious! The fresh parsley adds a pop of color and a hint of freshness that complements the richness of the dish. Lingonberry jam provides a sweet and tart counterpoint to the savory meatballs and gravy.
COOKING Rating:
- Difficulty: Medium
- Taste: Savory, Rich, Creamy, Comforting
Serving Suggestions:
- Mashed potatoes (a classic pairing)
- Egg noodles (another popular choice)
- Rice (for a gluten-free option)
- Cauliflower mash (for a low-carb option)
- Serve with a side of steamed green beans or a simple salad for a balanced meal.
- Top with a dollop of lingonberry jam or sauce for an authentic Swedish touch.
Tips:
- Don’t overmix the meatball mixture: Overmixing will result in tough meatballs. Mix just until the ingredients are combined.
- Brown the meatballs in batches: Overcrowding the pan will lower the temperature and prevent the meatballs from browning properly.
- Use a thermometer to ensure the meatballs are cooked through: The internal temperature should reach 160°F (71°C).
- Make the gravy ahead of time: The gravy can be made a day or two in advance and stored in the refrigerator. Reheat before serving.
- Freeze the meatballs: Cooked meatballs can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Nutritional Information: (approximate, per serving)
- Calories: 650
- Protein: 40g
- Sodium: 800mg
Conclusion
These homemade Swedish meatballs are a testament to the power of simple ingredients and classic techniques. The combination of tender meatballs, rich gravy, and traditional accompaniments creates a dish that is both comforting and satisfying. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a family favorite. So gather your ingredients, put on some Swedish folk music, and get ready to enjoy a taste of Scandinavia!
Questions and Answers about this Recipe:
Q1: Can I use ground turkey instead of ground beef and pork?
A: Yes, you can substitute ground turkey for ground beef and pork, but the flavor and texture will be slightly different. Ground turkey tends to be drier than ground beef and pork, so you may need to add a little extra moisture to the meatball mixture, such as a tablespoon or two of milk or broth. You might also consider using ground chicken or a combination of ground turkey and ground chicken. Keep in mind that using leaner meats may result in a less rich flavor. To compensate, you could add a touch more butter or olive oil during the sautéing process.
Q2: I don’t have panko breadcrumbs. Can I use regular breadcrumbs?
A: Yes, you can use regular breadcrumbs instead of panko breadcrumbs. However, panko breadcrumbs are preferred because they are lighter and crispier, which helps to create a more tender meatball. If using regular breadcrumbs, make sure they are unseasoned to avoid overpowering the other flavors in the recipe. You can also make your own breadcrumbs by toasting slices of bread in the oven until dry and then pulsing them in a food processor until finely ground.
Q3: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free by using gluten-free all-purpose flour for the gravy and gluten-free breadcrumbs for the meatballs. There are many high-quality gluten-free flour blends available that work well in sauces and gravies. Just be sure to whisk the gravy constantly to prevent lumps from forming. For the breadcrumbs, look for gluten-free panko or regular breadcrumbs in the gluten-free section of your grocery store.
Q4: Can I make this recipe ahead of time?
A: Absolutely! In fact, making the meatballs and gravy ahead of time can actually improve the flavor, as the flavors have more time to meld together. You can prepare the meatballs and gravy up to two days in advance and store them separately in the refrigerator. When ready to serve, simply reheat the gravy and meatballs in a skillet over medium heat until heated through. You can also freeze the cooked meatballs for up to 3 months. Thaw them overnight in the refrigerator before reheating.
Q5: What can I serve with Swedish Meatballs besides mashed potatoes and egg noodles?
A: While mashed potatoes and egg noodles are classic accompaniments, there are many other delicious options you can serve with Swedish meatballs. For a lighter option, try serving them over rice or quinoa. Roasted vegetables, such as Brussels sprouts, carrots, or asparagus, also make a great side dish. If you’re looking for something a little different, consider serving them with polenta or creamy grits. And don’t forget the lingonberry jam! Its tartness complements the richness of the meatballs and gravy perfectly.
