There’s nothing quite like the comforting embrace of a classic swedish meatballs recipe. These tender, savory meatballs are coated in a rich, creamy gravy that’s simply irresistible. This dish brings a touch of warmth and elegance to any meal, making it perfect for cozy family dinners or special occasions. Get ready to create a meal that truly delights the senses with our easy-to-follow guide. You’ll love how simple it is to bring this beloved Scandinavian favorite to your own kitchen, promising a delightful culinary experience.
Table of Contents
Why You’ll Love This Swedish Meatballs Recipe
This isn’t just any swedish meatballs recipe; it’s a guaranteed crowd-pleaser you’ll want to make again and again.
- Flavorful Blend: Our meatballs feature a perfect combination of ground beef and ground veal, seasoned beautifully for incredible tenderness and taste.
- Irresistible Gravy: The velvety cream sauce is the star, rich with savory depth and an amazing consistency that coats every meatball.
- Secret Ingredient: A touch of chicken bouillon elevates the sauce, adding an umami richness you won’t want to miss.
- Simple Steps: Even beginners can achieve restaurant-quality results with our straightforward, easy-to-follow instructions.
- Versatile Dish: Ideal for comforting weeknight meals or impressive enough to serve when entertaining guests.
Ingredients
To make this truly delightful swedish meatballs recipe, gather these fresh and flavorful ingredients:
For the Meatballs:
- 2 tablespoons olive oil (divided in half)
- ½ cup yellow onion (finely diced)
- 2 cloves garlic (minced)
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg (whisked)
- 1/3 cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb. ground beef (80% lean)
- ½ lb. ground veal
For the Cream Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon (see notes)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (can sub mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream (at room temperature)
Notes & Substitutions
For the richest flavor in your swedish meatballs recipe sauce, beef broth is ideal. If you don’t have it, a chicken bouillon cube dissolved in water can serve as a suitable base. Always opt for full-fat sour cream for the best texture and to prevent curdling. Heavy cream is another excellent alternative if you prefer. Feel free to experiment with your meat blend; a mix of ground beef and ground veal offers superb tenderness, but you can also use all beef or incorporate ground lamb.
Equipment
You’ll be amazed at how simple it is to prepare this delicious swedish meatballs recipe with just a few basic kitchen tools. You’ll need a large, high-walled skillet for browning and simmering. A small cookie scoop makes forming uniform meatballs a breeze. Lastly, a large measuring cup with a spout will simplify whisking and pouring the sauce base.
How To Make This Swedish Meatballs Recipe
Follow these simple steps to create the most tender and flavorful homemade swedish meatballs recipe you’ve ever tasted.
- Prepare Aromatics: Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Sauté for about 5 minutes until softened. Remove from the skillet and set aside in a bowl to cool completely.
- Mix Meatballs: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, the cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently add the ground beef and ground veal. Mix everything together just until evenly combined, being careful not to overwork the meat. Understanding the science behind cooking can elevate your dishes. For instance, knowing why overmixing ground meat can lead to a tougher texture helps ensure your meatballs remain tender. Overmixing can lead to tough meatballs.
- Form & Chill: Roll the mixture into 1 ½-inch meatballs. A small cookie scoop is incredibly helpful for creating uniform sizes. Arrange them on a plate. Transfer the plate to the refrigerator and let the meatballs chill for at least 15 minutes, or up to overnight. Cover if chilling longer.
- Prepare Sauce Base: While the meatballs chill, prepare your sauce base. In a large measuring cup with a spout, whisk together the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Set this liquid mixture aside.
- Brown Meatballs: Heat the remaining olive oil in the same large skillet over medium-high heat. Carefully add the meatballs in batches, ensuring there’s plenty of space around each one to allow for even browning. Brown them for about 1 minute per side, rotating them gently until all sides are golden. As they brown, remove them from the skillet and set them aside on a clean plate. Adjust the heat as needed to prevent burning. Once all meatballs are browned, drain any excess oil from the skillet.
- Make Roux: Return the skillet to medium heat. Melt the butter in the skillet. Use a silicone spatula to scrape up any browned bits from the bottom of the pan, adding extra flavor to your sauce. Stir in the flour and cook, stirring continuously, for 2 minutes until it forms a lightly browned paste (a roux).
- Whisk in Liquid: Gradually add the prepared beef broth mixture to the roux, pouring in small splashes while whisking constantly. This helps create a smooth sauce without lumps. Continue whisking until the sauce thickens and comes to a boil. Then, reduce the heat and let it simmer.
- Temper Sour Cream: In a separate medium bowl, place the sour cream. To prevent it from curdling when added to the warm sauce, slowly stir in about ¼ cup of the warm sauce from the skillet until the sour cream mixture is smooth. Once tempered, pour the sour cream mixture back into the skillet with the remaining sauce. Stir gently over low heat until it is fully incorporated and smooth.
- Simmer & Serve: Carefully return the browned meatballs to the skillet, along with any juices that accumulated on their plate. Spoon the creamy sauce over the meatballs to coat them. Partially cover the skillet and let the meatballs simmer over low heat for 10-15 minutes, or until they are heated through and fully cooked.
- Garnish: Garnish your beautiful swedish meatballs recipe with fresh chopped parsley just before serving. Enjoy them hot over a bed of fluffy mashed potatoes or tender egg noodles.
Pro Tips & Troubleshooting
Achieve perfect results with your swedish meatballs recipe every time using these expert tips:
- Temper Your Sour Cream: Always whisk a small amount of warm sauce into your sour cream before adding it to the main pot. To achieve a silky-smooth sauce, mastering the technique of tempering sour cream is crucial, as it prevents curdling when added to hot liquids. This prevents it from curdling and keeps your sauce smooth.
- Boost Flavor: The chicken bouillon cube might seem unusual, but it adds an incredible layer of umami depth to the cream sauce. Don’t skip it for that extra richness!
- Gentle Mixing: Overworking the meatball mixture compresses the proteins, leading to tough meatballs. Mix just until combined for tender, melt-in-your-mouth results.
- Brown in Batches: Crowding the skillet lowers the temperature, steaming the meatballs instead of browning them. Work in batches for that perfect golden crust and rich flavor.
- Don’t Rush the Roux: Ensure you cook the flour-butter mixture for at least 2 minutes. This eliminates the raw flour taste and deepens the sauce’s overall flavor profile.
Serving Suggestions & Variations
This versatile swedish meatballs recipe pairs wonderfully with a variety of sides, ensuring a complete and satisfying meal.
- Classic Pairings: Serve your tender meatballs over a bed of creamy mashed potatoes or perfectly cooked tender egg noodles to soak up every drop of that delicious sauce. These traditional choices enhance the comfort factor beautifully.
- Vegetable Sides: Complement the rich flavors with steamed green beans, roasted asparagus, or a fresh side salad for a balanced and vibrant addition. These options provide a nice textural contrast.
- Low-Carb Options: For a lighter alternative, try serving them over fluffy cauliflower mash or spiralized zucchini noodles. They’re excellent for maintaining a balanced intake.
- Spice Adjustments: Feel free to adjust the amounts of allspice and nutmeg to your personal preference. A little more or less can significantly change the aromatic profile of your swedish meatballs recipe, allowing you to customize the flavor.
Nutrition Information
Here is an estimated nutritional breakdown for one serving of this delightful swedish meatballs recipe, which includes one meatball with sauce. Please note that these values are approximations and can vary based on specific ingredients and preparation methods you choose. Enjoying a balanced diet is key, and incorporating these flavorful and satisfying meatballs can be a wonderful and wholesome part of your meal plan. We always recommend consulting a professional for specific dietary advice.
| Nutrient | Amount |
|---|---|
| Calories | 75 kcal |
| Carbohydrates | 2 g |
| Protein | 4 g |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Trans Fat | 0.1 g |
| Cholesterol | 23 mg |
| Sodium | 177 mg |
| Fiber | 0.1 g |
| Sugar | 0.5 g |
| Unsaturated Fat | 2.4 g |
FAQ
Have questions about making the perfect swedish meatballs recipe? We’ve got answers!
Q: Can I use only ground beef or ground veal?
A: Yes, you can! While a blend offers the best texture, using all ground beef or all ground veal will still yield delicious results. Adjust cooking time slightly if needed for differing fat content.
Q: Can I prepare the meatballs ahead of time?
A: Absolutely! You can form the meatballs and refrigerate them overnight. You can also brown them, prepare the sauce, and combine them for reheating later for ultimate convenience.
Q: How do I prevent the sauce from curdling?
A: The key is to temper your sour cream. Slowly whisk some warm sauce into the sour cream before stirring it into the main pot to stabilize its temperature.
Q: What are good side dishes for Swedish meatballs?
A: Creamy mashed potatoes or egg noodles are classic choices to soak up the sauce beautifully. Steamed green beans or roasted broccoli also make great healthy accompaniments.
Q: How long do leftovers last and how should I reheat them?
A: Leftovers keep well in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce is too thick.
Conclusion
You’ve now mastered the art of making a truly authentic and incredibly delicious swedish meatballs recipe. The rich, creamy sauce perfectly complements the tender, flavorful meatballs, creating a meal that feels both gourmet and comforting. We hope this guide inspires confidence in your kitchen and brings immense joy to your dining table. Don’t hesitate to give this ultimate comfort food a try. We’d love to see your beautiful creations, so feel free to share your successes with our community!
The Best Homemade Swedish Meatballs Recipe
Equipment
- Large, high-walled skillet
- Large Bowl
- Small cookie scoop
- Plate
- Large measuring cup with a spout
- Silicone Spatula
- Medium bowl
Ingredients
Meatballs
- 2 tablespoons olive oil (divided in half)
- ½ cup yellow onion (finely diced)
- 2 cloves garlic (minced)
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg (whisked)
- 1/3 cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb. ground beef (80% lean)
- ½ lb. ground pork
Gravy
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon (see notes)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (can sub mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream (at room temperature)
Instructions
Instructions
- Heat half of the olive oil in a skillet, then add diced onions and garlic, and soften for 5 minutes. Remove and let cool.
- In a large bowl, combine breadcrumbs, Parmesan, egg, milk, the cooled onion/garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently mix in the ground beef and pork until just combined.
- Roll the mixture into 1 ½-inch meatballs and place them on a plate. Chill the meatballs in the fridge for at least 15 minutes, or up to overnight.
- While the meatballs chill, combine beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a large measuring cup and set aside.
- Heat the remaining olive oil in a large skillet over medium-high heat.
- Brown the meatballs in batches for about 1 minute per side, ensuring not to overcrowd the skillet. Remove browned meatballs and set aside, then drain any excess oil.
- Melt butter in the same skillet, scraping the bottom to loosen any browned bits. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
- Gradually whisk in the beef broth mixture, adding it in small splashes. Bring the sauce to a boil, then reduce the heat to a simmer.
- To prevent curdling, temper the sour cream by slowly stirring in about ¼ cup of the warm sauce until smooth. Pour the tempered sour cream back into the pot and stir over low heat until fully incorporated.
- Return the meatballs and any accumulated juices to the skillet, spooning the sauce over them. Heat through over low heat for 10-15 minutes, partially covered, then garnish with fresh parsley and serve.