The Best Swedish Meatballs Recipe
This Swedish Meatballs recipe has been passed down from a Swedish grandmother! The best Swedish meatballs recipe you'll ever try! Better than Ikea!
Servings: 8 people
Ingredients
Meatballs:
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 35 ml cream
- 1 egg large
- 1 clove garlic minced
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon Grillkrydda or all spice or all purpose seasoning
- 1/2 onion finely chopped
- 1 pound ground beef mince
- 1/2 pound ground pork mince
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon butter
- 2 teaspoons olive oil
Gravy Sauce (OPTIONAL):
- 1/3 cup butter
- 1/4 cup plain flour all purpose flour
- 250 ml vegetable broth or stock
- 250 ml beef broth or stock
- 1 cup thickened or heavy cream
- 2 teaspoons soy sauce
- 1 teaspoon dijon mustard
- 1 pinch salt to season
- 1 pinch pepper to season
Instructions
- In a large bowl, combine the breadcrumbs, milk, cream (if using), egg, garlic, salt, black pepper, white pepper, and Grillkrydda. Let it sit for about 10 minutes so the breadcrumbs can absorb the liquid.
- Add the onion, beef, pork, and parsley. Mix gently with your hands just until everything is combined. Try not to overwork the meat.
- Shape the mixture into about 24 small meatballs or 16 larger ones. Lightly wet your hands if the mixture starts sticking.
- Heat 1 tablespoon butter and 2 teaspoons oil in a large skillet over medium-high heat. Cook the meatballs in batches, leaving space between them. Turn as needed until browned all over and cooked through, then transfer to a plate and loosely cover with foil.
- Keep the same skillet on the heat and add the 1/3 cup butter to the pan juices. Once melted, whisk in the flour and cook for 1 to 2 minutes, until lightly browned.
- Slowly whisk in the broth, then add the cream, soy sauce, and Dijon mustard. Bring to a gentle simmer, scraping up the browned bits from the bottom of the pan. Cook until the sauce thickens.
- Taste the sauce before adding extra salt, then return the meatballs to the skillet. Spoon the sauce over them and let everything warm together for a couple of minutes before serving.
If the mixture feels too soft to shape, chill it for 10 to 15 minutes instead of adding extra breadcrumbs. Too many breadcrumbs can make the meatballs dry. You can even freeze them for 5-10 mins so they lock in their shape when cooking.
Use a heaped tablespoon or a small cookie scoop to measure out uniform size.
Let the meatballs sit against the pan for a bit before turning them. Moving them too often makes it harder to get a good browned crust.
Add the broth slowly while whisking. This helps keep the gravy smooth and gives you time to work the browned bits from the pan into the sauce.
Keep the heat low once the cream is in. A hard boil can make the sauce split, and reheating the meatballs too aggressively can make them firmer.
To serve:
- Non Swedish way: Place meatballs into the gravy in the pan and serve
- Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
Video
Notes
Make Ahead
You can get a lot of the work done ahead with these. Shape the meatballs the day before, cover them, and keep them in the refrigerator until you’re ready to cook. The sauce can also be made ahead and kept separately if that’s easier.Storage & Freezing
For leftovers, I like storing the meatballs in the gravy so they stay softer in the fridge. Keep everything in an airtight container and use within 3 to 4 days. They freeze well too. Cooked meatballs will keep for around 2 to 3 months, although I prefer freezing the sauce separately because cream sauces can change texture a little after thawing. Let everything thaw overnight in the refrigerator.Reheating
When reheating, keep the heat low and add a splash of broth or cream if the sauce has thickened too much. Heat the meatballs through to 165°F (74°C) before serving.Don’t partially cook the meatballs and finish them later. Bacteria can survive in partially cooked ground meat, so cook them all the way through before storing.
Nutrition
Calories: 491kcal | Carbohydrates: 11g | Protein: 19g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 634mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 993IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg