These classic Swedish meatballs are the ultimate comfort food that delivers pure satisfaction in just 45 minutes. Perfectly seasoned and tender, they’re nestled in a rich, creamy sauce that makes every bite memorable.
At 370 calories per serving with 24g of protein, this homestyle favorite offers a balanced meal that’s both filling and flavorful. Whether you’re planning a cozy family dinner or entertaining guests, this traditional recipe will earn you plenty of praise around the dinner table.
Ingredients for Swedish Meatballs
- Meat Base: 1 lb each of lean ground beef and ground pork for perfect texture
- Aromatics: 1 diced onion and 2 tbsp olive oil for enhanced flavor
- Binding Agents: 2 egg yolks and 1/2 cup breadcrumbs for ideal consistency
- Seasonings: Allspice, nutmeg, kosher salt, and black pepper for authentic Swedish taste
- Gravy Components: Butter, flour, beef broth, and sour cream for rich sauce
- For Serving: 1 lb egg noodles or rice, fresh parsley for garnish
Step-by-Step Instructions
- Prepare Aromatics: Sauté diced onion in olive oil until translucent (2-3 minutes)
- Mix Meatballs: Combine meats, breadcrumbs, eggs, spices, and cooked onion until well mixed
- Form Meatballs: Shape into 1.5-inch balls (yields 20-24 pieces)
- Brown Meatballs: Cook in batches until golden brown (4-5 minutes per batch)
- Create Gravy: Make a roux with butter and flour, then whisk in broth until thickened
- Finish Sauce: Add sour cream and seasonings to gravy
- Complete Dish: Return meatballs to sauce, simmer 8-10 minutes until heated through
- Serve: Garnish with parsley and serve over noodles or rice
Cooking Techniques
Making these Swedish meatballs is all about getting that perfect texture! When mixing your meat and seasonings, use a light touch – overworking the mixture can make your meatballs tough. Roll them gently between your palms, using the size of a golf ball as your guide.
The key to those lovely brown edges is not overcrowding your pan – give each meatball enough space to develop a nice crust. And here’s a helpful tip: if your meatballs stick to your hands while rolling, just wet your palms with a tiny bit of cold water!
Make-Ahead & Storage Tips
These meatballs are perfect for meal prep! You can roll and shape them up to 24 hours ahead – just keep them covered in the fridge. Once cooked, they’ll stay good in an airtight container in the fridge for 3-4 days.
The sauce might thicken up when stored, but don’t worry! Just warm it gently on the stove and add a splash of beef broth to bring it back to life. You can even freeze the cooked meatballs for up to 3 months – just store them separate from the sauce for best results.
Serving Suggestions
While egg noodles are classic, these Swedish meatballs are super versatile! Try them over fluffy mashed potatoes – they’re amazing at soaking up all that creamy sauce. Add a side of lingonberry jam for a true Swedish experience, or go with cranberry sauce for a similar taste.
For a lighter meal, serve them alongside a crisp green salad or some steamed vegetables like green beans or peas. Want to make it extra cozy? Add some quick-pickled cucumbers on the side for a nice contrast to the rich sauce.
Simple Substitutions
No worries if you need to switch things up! Ground turkey can replace either the beef or pork – just know your meatballs might be a bit lighter in color. No sour cream? Greek yogurt works great in the sauce.
For gluten-free meatballs, use gluten-free breadcrumbs and replace the flour in the sauce with cornstarch (about half the amount). If you’re not a fan of allspice, try a pinch of cinnamon instead – it adds that warm, cozy flavor that makes these meatballs special.
Swedish Meatballs
Equipment
- Large skillet
- Large Bowl
- Wooden spoon
Ingredients
For the Swedish Meatballs:
- 2 Tablespoons olive oil divided
- 1 whole onion diced
- 1 pound lean ground beef
- 1 pound ground pork
- 1/2 cup breadcrumbs
For the Gravy:
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 3 3/4 cups low-sodium beef broth
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions are translucent, about 2-3 minutes; set aside.
- In a large bowl, combine ground beef, ground pork, bread crumbs, egg yolks, allspice, nutmeg and onion. Season with salt and pepper, to taste. Stir mixture with a wooden spoon until well combined.
- Use clean hands to roll the mixture into meatballs about 1 1/2-in in size (It should make about 20-24 meatballs).
- For the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, stirring constantly, until slightly thickened, about 1-2 minutes.
- Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
