If you think Swedish meatballs are just the ones you grab at IKEA… oh buddy, you’re in for a serious upgrade.
Real homemade Swedish meatballs are softer, more flavorful, and the creamy gravy? Good luck not licking the plate.
Perfect for a cozy night in — or, let’s be honest, any night at all.
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 small onion (finely chopped)
- 1 clove garlic (minced)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons butter (for frying)
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
Step-by-Step Instructions:
1. Make the meatball mixture.
In a large bowl, soak the breadcrumbs in the milk for a few minutes.
Add ground beef, pork, onion, garlic, egg, allspice, nutmeg, salt, and pepper.
Mix everything gently with your hands until just combined. (Don’t overmix or they’ll get tough!)
2. Shape and cook the meatballs.
Form the mixture into small balls (about 1 inch).
Melt the butter in a large skillet over medium heat.
Cook the meatballs in batches until browned all over. Set aside on a plate (they don’t need to be fully cooked yet).
3. Make the gravy.
In the same skillet, melt the butter.
Whisk in the flour and cook for 1–2 minutes.
Gradually pour in the beef broth while whisking to avoid lumps.
Stir in the heavy cream, soy sauce, and mustard.
Simmer until the sauce thickens slightly.
4. Simmer the meatballs.
Return the meatballs (and any juices) to the skillet.
Cover and simmer gently for about 10 minutes, until the meatballs are cooked through and the sauce is rich and creamy.
5. Serve hot!
Garnish with fresh parsley if you like.
Serve over mashed potatoes, egg noodles, or classic buttered boiled potatoes.
Tips for the Best Swedish Meatballs:
- Mix gently: Overworking the meat makes them dense.
- Use both pork and beef: Pork adds that juicy tenderness.
- Sear, then simmer: Browning builds flavor, simmering finishes cooking without drying them out.
FAQs About Swedish Meatballs:
Q1: Can I freeze Swedish meatballs?
Yes! Freeze the meatballs and gravy separately for best results.
Q2: What if I don’t have heavy cream?
You can use whole milk, but the sauce will be a little thinner (still tasty though).
Q3: Is the soy sauce traditional?
Not exactly, but it’s a modern addition that deepens the flavor beautifully.
Q4: Can I bake the meatballs instead of frying?
Sure — bake at 400°F (200°C) for about 15 minutes, then simmer in the gravy.
Nutritional Information (per serving — rough estimate):
- Calories: ~550
- Protein: ~30g
- Carbs: ~20g
- Fat: ~40g
- Fiber: ~2g
(Comfort food numbers… totally worth it.)
