If you’re craving homemade comfort and traditional flavors, you’re in the right place. This classic, Homemade Swedish Meatballs recipe captures the essence of traditional Scandinavian cuisine. Crafted from a perfect blend of ground beef, pork and spices, these tender meatballs pair perfectly with the rich, homemade gravy. Serve on top of fluffy mashed potatoes or egg noodles. For even more authenticity, serve with lingonberry sauce.
These delicious meatballs in gravy will surely become a new family favorite dinner recipe. Also, make mini-sized meatballs for your next party or gathering. Your guests will love this hearty and flavorful dish.
WHY YOU SHOULD MAKE THIS MEATBALL RECIPE
Making this Swedish Meatballs recipe offers a multitude of reasons to don your apron and start cooking:
- Authentic Taste: This meatballs and gravy recipe captures the authentic flavors of Sweden, ensuring you experience the true essence of Swedish cuisine right in your own kitchen.
- Homemade Goodness: Making meatballs from scratch allows you to control the quality of ingredients, ensuring a fresh, flavorful, and preservative-free meal.
- Versatile Dish: Homemade Swedish meatballs are incredibly versatile. Serve them as an appetizer, a main course, or even at parties. They’re a crowd-pleaser!
- Family Favorite: This comfort food dish is loved by both kids and adults alike. It’s a great way to introduce different flavors to picky eaters.
HOW TO MAKE AUTHENTIC SWEDISH MEATBALLS AT HOME
- Prepare the Meatball Mixture:
- In a bowl, tear the bread into small pieces and pour in the heavy cream. Mix and let it soak.
- While the bread is soaking, melt 1 tablespoon of butter in a pan. Add minced onions and sauté until tender. Remove from heat and cool for a few minutes.
- Add ground beef, ground pork, nutmeg, allspice, salt, pepper and sautéed onions to the soaked bread. Mix gently to combine.
- Form and Fry the Meatballs:
- Shape the mixture into meatballs. This recipe should yield 18 medium-sized meatballs.
- Heat olive oil and 2 tablespoons of butter in a pan. Fry the meatballs in batches until they are browned on all sides, and cooked through. Transfer the cooked meatballs to a plate and set aside.
- Prepare the Gravy:
- In the same pan, leave a tablespoon of grease and add 2 tablespoons of butter. Whisk in flour and cook for a few minutes to eliminate the raw flour taste.
- Pour in the beef stock, whisking to incorporate any browned bits. Cook until the gravy thickens.
- Add Worcestershire sauce, Dijon mustard, salt, and black pepper. Cook for a few more minutes.
- Reduce heat. Whisk in sour cream and simmer for 5 minutes.
- Stir in heavy cream and fresh parsley. Taste and adjust the seasoning, if necessary.
- Combine Meatballs and Gravy:
- Add the fried meatballs back into the pan with the gravy. Spoon the rich sauce over the meatballs.
- Allow the meatballs to heat through and absorb the flavors of the gravy.
- Serve and Enjoy:
- Serve the Swedish meatballs and gravy over fluffy mashed potatoes or egg noodles.
- Garnish with additional chopped parsley.
HOW TO SERVE AND STORE SWEDISH MEATBALLS
What to Serve With Swedish Meatballs:
Swedish meatballs pair wonderfully with various side dishes. Here are some popular options:
- Mashed Potatoes: Creamy mashed potatoes provide the perfect base for the rich gravy, allowing you to enjoy every drop of the flavorful sauce.
- Egg Noodles: Egg noodles are a classic accompaniment, offering a comforting texture that complements the meatballs and gravy.
- Lingonberry Sauce: In Sweden, lingonberry sauce is a common condiment served with meatballs. Its tartness balances the richness of the dish.
- Steamed Vegetables: Light and crisp steamed vegetables, such as green beans or carrots, add a healthy contrast to the hearty meatballs.
- Cranberry Sauce: Similar to lingonberry sauce, cranberry sauce can be a delicious alternative, bringing a hint of sweetness to the meal.
How to Store Leftovers:
If you’re fortunate enough to have leftovers, here’s how to store them properly:
- Refrigeration: Place the leftover meatballs and gravy in an airtight container and refrigerate within two hours of cooking. Properly stored, they can last in the fridge for up to 3 days.
- Freezing: If you want to store the leftovers for a longer period, you can freeze them. Place the cooled meatballs and gravy in a freezer-safe container or resealable bags. Freeze for up to 2-3 months.
- Reheating: To reheat, thaw frozen meatballs in the refrigerator overnight. Reheat in a pan on the stove over low heat or in the microwave at intervals, stirring occasionally to ensure even heating. Add a splash of water or broth if the gravy has thickened too much during storage.
MORE MEATBALLS TO LOVE
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Homemade Swedish Meatballs
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This classic, Homemade Swedish meatballs recipe captures the essence of traditional Scandinavian cuisine. Crafted from a perfect blend of ground beef, pork and spices, these tender meatballs are pair perfectly with a rich, homemade gravy. Serve on top of fluffy mashed potatoes or egg noodles.
Ingredients
- 1-pound ground beef, 80/20
- 1-pound ground pork
- 2 slices bread
- 1/2 cup heavy whipping cream
- 1/2 small onion, minced
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
FOR THE GRAVY:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef stock
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons sour cream
- 1/2 teaspoon Dijon mustard
- 3 to 4 dashes Worcestershire sauce
- 1/2 cup heavy whipping cream
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, tear the bread into tiny pieces.
- Pour in the heavy cream. Mix.
- While the bread is soaking, heat up one tablespoon of butter in a pan. Add the minced onions. Sauté for a few minutes. Remove from pan and allow to cool for a few minutes.
- Add the ground beef, ground pork, salt, black pepper, nutmeg, allspice and sautéed onions to the bowl with the cream soaked bread.
- Combine well. Try not to over mix.
- Form into uniform, medium-sized meatballs.
- Heat the olive oil and remaining two tablespoons of butter in a pan.
- Once heated, fry the meatballs in batches. Brown on all sides, ensuring the meatballs are thoroughly cooked. Reserve on a plate.
- Remove all but one tablespoon of the grease from the pan (making sure you keep those browned bits).
- Melt two tablespoons of butter in the pan.
- Whisk in the flour. Cook off the raw flour taste for a few minutes.
- Pour in the beef stock. Whisk to remove any bits from the bottom of the pan. Simmer for a few minutes to thicken.
- Whisk in the Dijon and Worcestershire sauce. Cook for another few minutes.
- Turn down the heat. Whisk in the sour cream. Season with salt and pepper.
- Simmer for a five more minutes, whisking often.
- Pour in the heavy cream. Whisk. Allow the cream to heat through for a few minutes.
- Mix in the fresh parsley.
- Transfer the meatballs into the gravy. Spoon the sauce over the meatballs. Allow the meatballs to warm through.
- Serve on top of fluffy mashed potatoes or egg noodles.
- ENJOY!
Notes
- Feel free to use all ground beef.
- A firmer white bread works best in this meatball recipe.
- Replace the heavy cream with milk.
- Do not brown or burn the onions.
- Mix the meatball mixture just until combined. Over mixing can lead to dense meatballs.
- Try to make the meatballs a uniform size.
- Fry the meatballs on medium to medium-low to ensure the meatballs are browned on all sides and cooked through.
- Test a meatball to ensure it is cooked through.
- This recipe will yield approximately 18 medium-sized meatballs.
- Serve with fluffy mashed potatoes or egg noodles.
- Lingonberry jam is a great and traditional accompaniment.
- Store leftovers in the fridge for up to 3 days.
- Freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: Swedish/American
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