This recipe for Swedish meatballs should be on everyone’s dinner rotation! The combination of warm spices and rich gravy creates the most comforting meal that will transport you straight to Scandinavia.
The best part? This dish is surprisingly simple to make at home and guaranteed to impress everyone at your table!
What You’ll Love About These Swedish Meatballs
When I think of Swedish meatballs, I immediately picture those tender, perfectly seasoned little gems swimming in velvety gravy. This recipe absolutely delivers on that dream!
You don’t need any fancy equipment or hard-to-find ingredients – just good technique and a bit of patience.
You’re going to LOVE how these meatballs stay incredibly moist and tender. The secret is in the panade (bread soaked in milk) which keeps everything juicy even after cooking.
Plus, the aromatic blend of nutmeg, allspice and white pepper gives them that authentic Swedish flavor that you just can’t resist.
All I know is, once you take your first bite of these meatballs with that silky gravy over buttered egg noodles, you’ll be hooked!
This will quickly become your go-to recipe for cozy family dinners or when you want to impress guests without spending all day in the kitchen.
Ingredients for Swedish Meatballs
For the Meatballs:
Ground Meat Blend: The key to authentic Swedish meatballs is using a combination of ground beef and ground pork. This blend gives you the perfect balance of flavor and texture. The beef provides richness while the pork adds juiciness and tenderness.
Breadcrumbs and Milk: This combination creates what’s called a panade – essentially bread soaked in milk that gets mixed into the meat. This is the secret to keeping your meatballs tender and preventing them from becoming tough and dry.
Aromatics: Finely grated onion and garlic provide flavor without disrupting the texture. The moisture from the grated onion also helps keep everything juicy.
Spices: The signature warm spices of Swedish meatballs are nutmeg, allspice, and white pepper. This is what distinguishes them from other meatball varieties and gives them that distinctive Scandinavian flavor profile.
Egg: Acts as a binder to hold everything together, ensuring your meatballs don’t fall apart during cooking.
For the Gravy:
Butter and Flour: The foundation of any good gravy starts with a roux made from equal parts butter and flour.
Beef Broth: Provides the rich base for your gravy, adding depth of flavor.
Heavy Cream: This is what gives Swedish meatball gravy its signature silky texture and luxurious mouthfeel.
Sour Cream: Adds a subtle tanginess that balances the richness of the gravy and makes it distinctly Swedish.
Serving Essentials:
Egg Noodles: The traditional and perfect canvas for serving Swedish meatballs. They catch the gravy beautifully and provide a nice textural contrast.
Lingonberry Jam: The traditional accompaniment that provides a sweet-tart balance to the rich meatballs and gravy.
Optional Ingredients
Veal: For an ultra-traditional approach, you can use equal parts beef, pork, and veal for even more flavor complexity.
Fresh Dill: Adding freshly chopped dill to the finished dish gives it a bright, herbaceous note that’s very Scandinavian.
Mashed Potatoes: If you prefer something heartier than egg noodles, Swedish meatballs are also delicious served over creamy mashed potatoes.
Aquavit: A splash of this Scandinavian spirit in the gravy adds incredible authentic flavor for special occasions.
How to Make Perfect Swedish Meatballs
Step 1: Begin by making the panade. In a small bowl, combine 1/2 cup breadcrumbs with 1/3 cup milk. Let this mixture sit for 5-10 minutes until the breadcrumbs have absorbed all the milk. This is the secret to juicy meatballs!
Step 2: While the breadcrumbs soak, finely grate half a yellow onion using the small holes on a box grater. This gives you the onion flavor without chunks that might make your meatballs fall apart.
Step 3: In a large mixing bowl, combine 1 pound ground beef, 1/2 pound ground pork, the soaked breadcrumbs, grated onion, 1 egg, 1 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
Step 4: Mix everything gently using your hands until just combined. Overmixing will make tough meatballs, so use a light touch! The mixture should be soft but still hold its shape.
Step 5: Using slightly wet hands (to prevent sticking), form the mixture into small meatballs, about 1-inch in diameter. You should get approximately 24-28 meatballs.
Step 6: Heat 2 tablespoons of butter in a large skillet over medium heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 2 minutes per side. They don’t need to be fully cooked through at this point.
Step 7: Transfer the browned meatballs to a plate and set aside. In the same skillet, add 3 tablespoons butter and melt it. Sprinkle in 3 tablespoons flour and whisk constantly for 1-2 minutes to create a roux.
Step 8: Slowly pour in 2 cups beef broth while whisking continuously to avoid lumps. Let this mixture simmer until it starts to thicken, about 3-4 minutes.
Step 9: Stir in 1/2 cup heavy cream and 2 tablespoons sour cream. Season with salt and pepper to taste. The gravy should be silky and coat the back of a spoon.
Step 10: Return the meatballs to the skillet, spooning the gravy over them. Cover and simmer gently for 10-15 minutes until the meatballs are cooked through and have absorbed some of the gravy flavor.
Step 11: Serve hot over buttered egg noodles with a spoonful of lingonberry jam on the side and a sprinkle of fresh parsley.
Alternative Baking Method
If you prefer a hands-off approach or are making a larger batch, you can bake the meatballs instead of pan-frying them:
Preheat your oven to 400°F. Place the formed meatballs on a parchment-lined baking sheet and bake for 15-20 minutes until browned and cooked through. Then make the gravy separately in a skillet and combine everything before serving.
Tips for Making the Best Swedish Meatballs
Use a gentle touch: When mixing your meatball ingredients and forming the balls, be gentle! Overworking the meat mixture will result in tough, dense meatballs instead of tender ones.
Keep them uniform: Try to make all your meatballs the same size so they cook evenly. A small cookie scoop works wonderfully for this.
Don’t skip the browning: The caramelization that happens when you brown the meatballs adds tremendous flavor not only to the meatballs themselves but also to the gravy.
Rest the gravy: If your gravy seems too thin, let it rest for a few minutes after cooking. It will continue to thicken as it cools slightly.
Taste as you go: Swedish meatballs are all about balance – make sure to taste your gravy and adjust the seasonings before adding the meatballs back in.
Substitutions
Make it dairy-free: You can substitute the milk in the panade with unsweetened almond milk, and use coconut cream instead of heavy cream in the gravy.
Gluten-free option: Use gluten-free breadcrumbs in the meatballs and a gluten-free flour blend for the gravy. Serve over gluten-free pasta or mashed potatoes.
Turkey or chicken: For a lighter version, you can use ground turkey or chicken instead of beef and pork, though the flavor will be milder.
Vegetarian version: Believe it or not, you can make delicious vegetarian Swedish-style “meatballs” using a mixture of mushrooms, lentils, and breadcrumbs as the base.
What to Serve with Swedish Meatballs
Cucumber Salad: A simple side of thinly sliced cucumbers dressed with a bit of vinegar, sugar, and dill makes the perfect refreshing counterpoint to the rich meatballs.
Pickled Beets: The sweet-tangy flavor of pickled beets is traditional and pairs wonderfully with the creamy gravy.
Mashed Potatoes: If you’re not serving with egg noodles, creamy mashed potatoes make an excellent base for the meatballs and gravy.
Lingonberry Jam: This traditional accompaniment is essential! If you can’t find lingonberry jam, cranberry sauce is a good substitute.
Storage, Freezing and Reheating
Storage instructions: Store leftover meatballs and gravy together in an airtight container in the refrigerator for up to 3 days. Keep the noodles or other sides separate.
Reheating: Reheat gently in a covered skillet over low heat, adding a splash of broth if the gravy has thickened too much. Alternatively, microwave at 50% power, stirring occasionally.
Freezing: These meatballs freeze beautifully! Cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Why do my meatballs fall apart when cooking?
Make sure your panade (bread and milk mixture) is fully incorporated and that you’re using an egg as a binder. Also, don’t move the meatballs too soon when browning them – let them develop a good crust before turning.
Can I make Swedish meatballs ahead of time?
Absolutely!
They actually taste even better the next day when the flavors have had time to meld. Just reheat gently before serving.
What’s the difference between Swedish meatballs and Italian meatballs?
Swedish meatballs are typically smaller, use a mix of beef and pork, and are seasoned with warm spices like nutmeg and allspice. They’re served with a cream-based gravy rather than tomato sauce.
What if I can’t find lingonberry jam?
Cranberry sauce or red currant jelly make excellent substitutes that provide a similar sweet-tart contrast.
Can I use store-bought meatballs to save time?
In a pinch, yes, but the flavor won’t be the same. Look for plain, unflavored frozen meatballs rather than Italian-style ones if you go this route.
Swedish Meatballs
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup plain breadcrumbs
- 1/3 cup milk
- 1 egg lightly beaten
- 1/2 yellow onion finely grated
- 1 clove garlic minced
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons butter for frying
For the Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 2 tablespoons sour cream
- Salt and pepper to taste
- 1 teaspoon Worcestershire sauce optional
For Serving:
- 12 ounces egg noodles cooked according to package directions
- 2 tablespoons chopped fresh parsley
- Lingonberry jam
- Butter for the noodles
Instructions
- In a small bowl, combine breadcrumbs and milk. Let sit for 5-10 minutes until breadcrumbs absorb the milk.
- In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, grated onion, garlic, salt, white pepper, nutmeg, and allspice. Mix gently until just combined.
- Form the mixture into 1-inch meatballs, wetting your hands slightly to prevent sticking.
- Heat 2 tablespoons butter in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides, about 2 minutes per side. Transfer to a plate.
- In the same skillet, melt 3 tablespoons butter. Add flour and whisk for 1-2 minutes to create a roux.
- Gradually whisk in beef broth until smooth. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
- Stir in heavy cream, sour cream, and Worcestershire sauce if using. Season with salt and pepper to taste.
- Return meatballs to the skillet, spooning gravy over them. Cover and simmer for 10-15 minutes until meatballs are cooked through.
- Meanwhile, cook egg noodles according to package directions. Drain and toss with a bit of butter.
- Serve meatballs and gravy over buttered egg noodles, garnished with chopped parsley and a side of lingonberry jam.