Swedish Meatballs are made with the warm taste of winter spices like nutmeg, all spice, cardamom and ginger. Then they are bathed in a creamy white sauce. It doesn’t get any better.
My Mom used to make Swedish Meatballs several times a month because they were one of my Dad’s favorite meals. It’s been a long time since I’ve made them but now that I have a fool-proof recipe they’ve become a regular on our table too. One of the things that makes these meatballs different from other meatballs I make is the use of soaked white bread instead of panko or plain breadcrumb.
Traditionally Swedish Meatballs they are served with boiled potatoes and lingonberries. My Mom always sereved them over egg noodles so I do the same thing. The only place I have seen that sells Lingonberries is IKEA (where they also serve Swedish Meatballs). Unfortuantly I did’nt have any the last time I made this recipe. If you find them, stock up – they go so well with many dishes.
Swedish Meatballs are a perfect meal for a cold or rainy night but they also make a great appetizer served by themselves. If you are making them as an appetizer, you can keep them warm in the slow cooker or crockpot.Print
Swedish Meatballs are made with the warm armoa and taste of nutmeg, all spice, cardamom and ginger. Then they are bathed in a creamy white sauce. It doesn’t get any better.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- 2 lbs. Meatball mix – ground beef, veal and pork (our grocery store sells this packaged together.)
- 1/2 cup half and half or heavy cream
- 1 teaspoon extra virgin olive oil
- 1 small onion – diced small
- 1 egg
- 2 slices of white bread – broken into very small pieces
- 1/4 teaspoon pepper,
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon cardamom
- 1/2 teaspoon ginger
- 2 cups beef broth
- 1/4 cup butter
- 1/4 cup flour
- Preheat oven to 350°
- Brown diced onion in olive oil – set aside
- Soak bread pieces in half and half – set aside
- Mix meat, spices, cooked onions, egg and bread/half and half mixture together.
- Roll into balls – about the size of golf balls.
- Brown meat balls until they are cooked on all sides.
- Place browned meatballs onto a large cookie sheet or baking dish and bake for 25 minutes.
- Remove from oven when cooked and set aside.
- Save the pan drippings for the sauce.
- In a stove top pan, whisk together flour and butter to make a roux.
- Add the pan drippings from meat balls and beef stock and continue to stir until the mixture thickens; add salt and pepper to taste.
- Place the meatballs into a baking dish; cover with sauce and bake for 10-15 minute.