Traditional Swedish Meatballs

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Swedish Meatballs are the epitome of comfort food, blending warm spices with creamy sauce in a way that's hard to resist. This traditional recipe brings a taste of Sweden right to your kitchen, making it perfect for cozy nights in or festive gatherings.

Ingredients for Traditional Swedish Meatballs

Ground beef and ground pork combine to create a juicy, flavorful base for the meatballs, with pork adding a bit of richness. Breadcrumbs soaked in milk ensure the meatballs stay tender and moist. The onion brings a subtle sweetness and depth of flavor. Adding an egg helps to bind everything together. The spices, allspice and nutmeg, are traditional in Swedish cuisine and give the meatballs their distinctive taste. Of course, don't forget the salt and pepper for seasoning.

The butter is essential for frying the meatballs and starting the sauce base. Flour helps thicken the sauce, which is enriched with beef broth and heavy cream for a luscious finish.

Tips & Tricks

  • Don’t rush the breadcrumb soaking; it’s key for tender meatballs.
  • Keep your hands slightly damp when rolling the meatballs to prevent sticking.
  • Deglaze the pan with a splash of broth before making the roux to lift all those flavorful bits.

Serving Suggestions

These meatballs pair wonderfully with mashed potatoes or egg noodles. A side of lingonberry jam adds a traditional sweet-tart contrast. For greens, consider serving with steamed broccoli or a simple cucumber salad.

Frequently Asked Questions

Can I use all beef instead of a beef-pork mix?
Yes, you can, but the pork adds a certain richness and moisture that’s traditional in Swedish meatballs.
What if I don't have allspice?
You can substitute with a pinch of cloves and cinnamon, but it won't be quite the same.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 3 months.

Traditional Swedish Meatballs Recipe Walkthrough

Start by getting a large bowl and mixing together the breadcrumbs and milk. Let them sit for about 10 minutes; this will make sure your meatballs are nice and tender. Once soaked, toss in the ground beef, ground pork, chopped onion, egg, allspice, nutmeg, salt, and pepper. Use your hands or a spoon to mix everything until it's all well combined.

Now, shape the mixture into small, round meatballs, about an inch in diameter. Don't worry if they're not perfect — just aim for uniform sizes so they cook evenly. In a large skillet, melt the butter over medium heat. Brown the meatballs in batches, turning them gently to get a nice, even color. This should take about 8-10 minutes per batch.

Once the meatballs are browned and cooked through, set them aside. In the same skillet, sprinkle in the flour and whisk it into the remaining butter and drippings. Cook this roux for about a minute, then slowly add the beef broth, whisking constantly to avoid lumps. As the sauce begins to thicken, stir in the heavy cream to create a luxurious, creamy sauce.

Return the meatballs to the skillet, and let them simmer in the sauce for another 10 minutes. This not only heats them through but also allows the flavors to meld beautifully.

Why You'll Love This Recipe

  • Perfectly balanced spices for a unique flavor profile.
  • Rich, creamy sauce that complements the meatballs.
  • Simple ingredients you're likely to have on hand.
  • Great for weeknight dinners or special occasions.
  • Kids and adults alike will enjoy these savory treats.

Ingredients

1 lb ground beef
1/2 lb ground pork
1 cup breadcrumbs
1/2 cup milk
1 onion, finely chopped
1 egg
1/2 tsp ground allspice
1/2 tsp ground nutmeg
Salt and pepper to taste
2 tbsp butter
2 tbsp flour
2 cups beef broth
1/2 cup heavy cream

Step-by-step Instructions

1. In a large bowl, combine the breadcrumbs and milk, allowing them to soak for about 10 minutes.
2. Add the ground beef, ground pork, chopped onion, egg, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Mix well until all ingredients are fully combined.
3. Shape the mixture into small, round meatballs, roughly 1 inch in diameter.
4. In a large skillet, melt the butter over medium heat and brown the meatballs in batches, ensuring they are cooked through. Remove the meatballs and set aside.
5. In the same skillet, whisk in the flour to create a roux, cooking for about 1 minute.
6. Gradually add the beef broth, whisking continuously until the sauce begins to thicken.
7. Stir in the heavy cream and return the meatballs to the skillet, simmering for an additional 10 minutes until the sauce is creamy and the meatballs are heated through.

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