How To Make Swedish Meatball Recipe?

These succulent, fragrant Swedish meatballs are ideal served over mashed potatoes or noodles and are covered in a tasty gravy cream sauce. This dish is different from any other that you have ever tried. The combination of spices and herbs used in the meatballs creates a special flavor profile that is sure to impress your taste buds. The creamy gravy sauce adds a richness that perfectly complements the tender meatballs.

Whether you serve it as a main course for a special dinner or as a comforting meal on a chilly night, these Swedish meatballs are sure to become a new favorite in your recipe rotation.

Swedish Meatballs

I don’t know about you, but during this time of year, this traditional dish is always one of my favorites for comfort food. During our trip in Europe, I had the wonderful pleasure to visit Stockholm a few times, and I always enjoyed trying out the several versions of traditional meatballs and sauce that were served there.

The meatballs that were more heavily seasoned with spices like nutmeg, ginger, and allspice, that were browned to a caramelized and slightly crispy exterior, and, of course, that were served with creamy potatoes, gravy, and a dollop of lingonberry sauce on the side were always my favorites. These traditional flavors—savory, creamy, and sweet—are unbeatable, and the Swedes have this combination nailed!

We’ve been back in the States for a while, and I’ve been honing my go-to Swedish meatball recipe at home. I’ve tried to keep it as authentic as possible, but please take my interpretation with a grain of salt as there are several various ways that this classic is truly prepared in Sweden, based on what I’ve read.

The meatball recipe is a twist on my tried-and-true traditional meatball dish; instead of browning on the pan, it’s topped with a traditional creamy sauce and other seasonings. To serve here, I highly suggest making a pot of my best mashed potatoes, or you can use broad egg noodles. In addition, a spoonful of cranberry sauce on each plate is always a tasty substitute for lingonberry sauce.

How To Make Swedish Meatballs?

Cut up the sandwich bread and then toss it in grated onion. This is a trade secret for incredibly tender and flavorful meatballs.

Grating an onion reduces the need to pan-fry chopped onion and releases its juices, which soak up the bread and cause the meatballs to become incredibly soft as they cook.

How To Roll Meatballs?

1. To scoop up the mixture, use an ice cream scooper that has a lever. The standard size is three tablespoons, however I use a little less because the scoop is really huge,
2. Dollop and scoop the entire mixture;
3. Afterward, roll them all.
4. Meatballs of uniform size, rolled really rapidly!

How To Make Sauce for Swedish Meatballs?

Creamy gravy, thickened with flour, made with butter, beef broth or stock, and cream, is the sauce used for Swedish meatballs.

However, the pan drippings left over after searing the meatballs are what add the most flavor to a truly delicious creamy gravy. Baking these meatballs is not an option because the brown bits that remain in the skillet after cooking the meatballs provide the sauce an amazing flavor!

What To Serve With Swedish Meatballs?

A meal of Swedish meatballs would not be the same without a creamy mashed potato. To enjoy every last bit of that incredibly tasty creamy gravy, you must mash.

However, if all else fails, rice, noodles, or pasta work well. You can even use bread to soak up the sauce. And Creamy Mashed Cauliflower is the solution if you’re really attempting to reduce your intake of carbohydrates!

You can have these on the table in less than an hour if you start now. Are you prepared for the most delicious meatballs you’ve ever tasted, despite all the sins?

How To Make Swedish Meatball Recipe?

Recipe by Macy WatkinsCourse: MainCuisine: Swedish

Servings

5

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ingredients List

• 2 slices white sandwich bread , chopped into small cubes, crusts removed

• 2 onion , small (brown, white or yellow)

• 400g / 10 oz ground beef (mince)

• 400g / 10 oz ground pork (mince) , or sub with more beef (Note 2)

• 2 egg

• 1/4 tsp ground nutmeg , preferably freshly grated

• 1/4 tsp All Spice powder (Note 3)

• 1/4 tsp black pepper

• 3/4 tsp salt

• 2 tbsp oil

• Gravy Ingredients

• 50g / 2 tbsp butter unsalted

• 3 tbsp flour

• 2 cups beef broth/stock

• 1/2 cup heavy

Directions To Make The Recipe

• Using a regular box grater, grate onions.
• Pour the onion’s juices into the bowl. Mix thoroughly after adding the bread; if it doesn’t become soggy from the onion liquid, add a small amount of milk.
• Give it a minute to absorb.
• Add all of the meatball ingredients, excluding the oil. Blend thoroughly.
• Dollop on work surface using a tablespoon measure to measure out a heaped tablespoon. Repeat with 25–30 meatballs from the remaining mixture. Next, roll into a shape.
• Cooking
• In a skillet over medium-high heat, heat 1 tablespoon of oil.
• In about three minutes, add half of the meatballs and brown them all over, leaving the insides raw.
• Transfer to a platter, and then brown the rest of the mixture.
• Pour off extra oil and dispose of it if there is a lot of it.
• Reduce the temperature to medium.
• Gravy
• Melt the butter in the skillet. Stir in the flour.
• Simmer for one minute.
• About 1/4 of the beef broth should be added while mixing; it will thicken quickly.
• Stirring as you go, gently add the remaining beef broth.
• If necessary, use a whisk to ensure that there are no lumps.
• Once the liquid reaches a simmer, place the meatball and its juices onto a plate.
• To maintain a quick simmer, turn increase the heat just a little.
• Cook, stirring periodically, for 8 to 10 minutes, or until the liquid thickens into a thin gravy.
• Add the cream, simmer for a further two minutes, and then turn off the heat.
• Place on top of mashed potatoes.
• Top it up with a generous dollop of ligonberry jam for an authentic experience!

Recipe Tips

• I used what little sour cream I had, along with 8 ounces of Neufchatel cheese, and finally added grated parmesan cheese to the gravy.
• With my family, it was a big hit! The next time, I’ll follow other suggestions and include a small amount of clove and garlic in the meatball mixture.
• The meatballs’ spices and sweetness were delicious! I’ll attempt to be more organized the next time because it took me longer than I thought it should have.
• We went through everything so quickly that I didn’t get a good picture of the full thing, but I did get some on my plate before I was done.
• The only modification I made to the recipe was to add extra meat because I knew my children and hubby would demand it.
• I did everything else just as the recipe instructed. I think you should try this recipe! It was delicious served over steamed rice, but it would also be delicious over baked or mashed potatoes.