Swedish meatballs—those glorious, little spheres of joy that bring warmth to your soul with every bite. Let’s talk about a recipe that’s as authentic as it gets, with a blend of ground beef, ground pork, and those warm spices that make your kitchen smell like the holidays. Imagine biting into a tender, juicy meatball that’s been lovingly browned and then bathed in a creamy, flavorful gravy. This, my friend, is the kind of dish that can turn a regular Tuesday night into a memorable family dinner.
Ingredients Used
- Ground beef
- Ground pork
- Yellow onion
- Salt and black pepper
- Milk
- Eggs
- Plain bread crumbs or saltine crackers
- Ground nutmeg
- Ground allspice
- Butter
- All-purpose flour
- Beef broth
- Worcestershire sauce
- Heavy cream
The Step-by-Step: Making Your Swedish Meatballs
Start by melting butter in a large skillet over medium heat. Add finely chopped onions and a good sprinkle of salt. Let them cook until they’re golden and caramelized, filling your kitchen with that sweet oniony aroma. Transfer those to a bowl, where they’ll hang out with milk, eggs, breadcrumbs, and those warming spices—nutmeg and allspice. Stir everything together until it’s a happy, fragrant mixture.
Now, it’s time for the meat. Add the ground beef and ground pork to the bowl, and here’s where the magic happens: mix everything until just combined. The trick here is to not overmix. You want the meatballs to be tender, not tough, so treat the mixture with care.
Once mixed, cover the bowl and let it chill in the fridge for about an hour. This not only helps the flavors meld but also makes the meat easier to handle when you’re rolling them into balls.
After the meat has had its rest, preheat your oven to 425°F (220°C). Roll the meat mixture into balls, about the size of a walnut, and place them on a lined baking sheet. Pop them in the oven and let them bake until browned and cooked through—around 20 minutes should do the trick.
While the meatballs are baking, it’s time to whip up that creamy, dreamy gravy. Melt more butter in the same skillet you used for the onions (because who wants more dishes to wash?), then whisk in the flour. You’re going for a roux here, so let it cook until it’s golden and smells nutty. Slowly whisk in the beef broth, making sure there are no lumps, and then stir in the Worcestershire sauce and heavy cream. Let it simmer until it thickens to your liking, and season with salt and black pepper.
When the meatballs are done, transfer them to the gravy and let them simmer together for about 20 minutes. This allows the meatballs to soak up all that creamy goodness, making each bite a savory delight.
Chef Secrets to Elevate Your Swedish Meatballs
- The Right Mix of Meats: Ground beef brings the flavor, while ground pork adds the fat needed for juicy meatballs. Don’t skimp on the pork—it’s the key to tenderness.
- Don’t Overmix: When combining the meat with the other ingredients, mix just until combined. Overworking the meat mixture can result in dense, tough meatballs.
- Chill Before Cooking: Letting the meat mixture rest in the fridge helps the flavors develop and makes the meatballs easier to shape.
- The Golden Roux: Cooking the flour in butter until golden brown before adding the broth is essential for a flavorful, lump-free gravy
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Serving Suggestions: What Goes Best with Swedish Meatballs?
Swedish meatballs are the star of any meal, but what you serve them with can make all the difference. Here are a few ideas:
- Buttered Egg Noodles: A classic pairing, these noodles soak up the gravy perfectly.
- Creamy Mashed Potatoes: Another traditional choice, the smooth, buttery potatoes are a perfect contrast to the tender meatballs.
- Lingonberry Jam: For an authentic Swedish experience, serve your meatballs with a dollop of tangy-sweet lingonberry jam.
- Roasted Vegetables: For a bit of color and texture, try serving your meatballs alongside roasted carrots, Brussels sprouts, or green beans.
Commonly Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and freeze them before cooking. Just thaw in the fridge and bake as directed when ready.
Can I use a different meat?
You can substitute ground turkey or chicken, but the meatballs might be a bit less tender. Adding a bit of olive oil or extra pork fat can help.
Can I make the gravy without cream?
Sure! If you prefer a lighter gravy, you can substitute the cream with sour cream, or cream of mushroom soup.
Storing & Reheating Tips
- Store any leftover Swedish meatballs in an airtight container in the fridge for up to three days.
- When reheating, do so gently over low heat in a large skillet to keep the meatballs tender and the gravy smooth.
- If the gravy thickens too much, add a splash of beef broth or heavy cream to loosen it up.
More Homestyle Favorites
- Southern Style Chicken and Dumplings
- King Ranch Chicken Casserole
- Homestyle Meatloaf
- Spaghetti and Meatballs
Equipment Used:
This Swedish Meatball dish is perfect for family dinners, cozy nights in, or any time you need a little culinary nostalgia in your life. Happy cooking!
Homemade Swedish Meatballs
Ingredients
Meatballs:
- 2 tablespoons butter
- ½ yellow onion finely chopped
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ cup milk
- 2 large eggs
- ⅓ cup plain bread crumbs
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 pound ground beef
- 1 pound ground pork
Gravy:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 ¼ cups beef broth
- ¼ teaspoon Worcestershire sauce
- ½ cup heavy cream
- ½ teaspoon kosher salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 ½ teaspoons salt in butter until onion begins to turn golden, about 6 minutes.
- Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, and allspice to the breadcrumb mixture; stir to combine.
- Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
- Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 3 to 4 minutes. Slowly whisk beef broth into butter mixture, whisking until lumps are dissolved.
- Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir Worcestershire sauce into gravy. Simmer until slightly thickened, 5 to 6 minutes. Season with salt and black pepper. Remove from heat and set aside.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper and lightly spray with cooking spray.
- Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
- Bake at 425 degrees until browned, about 20 minutes.
- Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 20 minutes.
Nutrition
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Leave a Comment & Rating!
We’d love to hear your thoughts! Whether you made a tweak, have advice, or just want to share your rating, your feedback is gold. Keep it kind—no mean comments or off-topic links. Let’s celebrate food together. All are welcome to join the conversation!
Hi, Jennifer! Thank you for sharing this recipe! Looks delicious!
Could you tell me, please, whether it’s OK to add milk in ground meat? I’ve always believed that milk and meat can’t go together because milk can spoil the taste of meatballs or cutlets and make them tough and dry. So I always avoid it and used to only add water in ground meat. Is it another misconception? Won’t they be tough?
Hi Anna! I have not had trouble adding milk to ground beef. Usually, the reason for tough meatballs is overworking the meat mixture. Sometimes people over stir and knead the meat and that will definitely make it tough. I mix everything together until well incorporated and then I make the meatballs. The milk in the recipe should be fine.