Swedish Meatball Recipe
There’s something irresistible about a plate of homemade Swedish meatballs—tender, spiced just right, and swimming in that rich, creamy gravy. Whether you serve them with egg noodles or mashed potatoes, this dish brings warmth to the table and smiles all around.
Ingredients
- For the meatballs:
- 1 lb ground beef
- ½ lb ground pork optional for flavor, or use all beef
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- ¼ cup grated onion
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp allspice
- ¼ tsp nutmeg
- 2 tbsp olive oil or butter for pan-frying
- For the Swedish meatball sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tbsp soy sauce
- 1 tsp Dijon mustard optional, adds depth
- Salt and pepper to taste
Instructions
- Mix the meatballs (5 min)
- In a large bowl, combine the ground meat, breadcrumbs, egg, milk, grated onion, and spices. Use clean hands to mix until just combined—don’t overwork it or the meatballs can turn tough.
- Shape and chill (10 min)
- Roll the meat into 1-inch balls and place them on a tray or plate. Chill in the fridge for 15 minutes to help them hold their shape when cooking.
- Cook the meatballs (10 min)
- Heat oil or butter in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides and cooked through. Remove and set aside on a paper towel–lined plate.
- Make the sauce (10 min)
- In the same skillet, melt the butter and whisk in the flour to make a roux. Cook 1–2 minutes. Gradually whisk in the beef broth, then add heavy cream, soy sauce, and Dijon mustard. Simmer until thickened, about 5–6 minutes.
- Combine and simmer (5 min)
- Return the meatballs to the pan, coating them in the sauce. Simmer for 5 more minutes to heat through and let the flavors mingle.
Notes
- Tip: Use grated onion in the meatball mixture—it keeps everything moist and adds flavor without chunks.
- To store: Cool leftovers completely. Store in an airtight container in the fridge for up to 4 days.
- To freeze: Place cooled meatballs and sauce in a freezer-safe bag or container. Freeze up to 3 months.
- To reheat: Stovetop: Simmer gently in sauce until warmed through. Microwave: Heat in short bursts, stirring between each to prevent drying out. Add a splash of broth or cream if needed to loosen the sauce.