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Swedish Meatballs are made with the warm taste of winter spices like nutmeg, allspice, 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.
How do you serve Swedish Meatballs?
Traditionally Swedish Meatballs are served with boiled potatoes and lingonberries. My Mom always served 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). Unfortunately, I didn’t 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.
If you like this recipe, you’ll also like:
- Grilled Peach Chicken Salad
- Bourbon Glazed Salamon Cesar Salad
- One-Pan Kielbasa and Veggies
- Cheeseburger Flatbread Pizza
Swedish Meatballs
Ingredients
Meatballs
- 1 lb. ground beef
- ¾ lb. ground pork
- ¼ cup half and half
- ½ cup Panko breadcrumbs
- 1 large egg
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- ½ teaspoon allspice
- 2 tbsp fresh chopped parsley
Sauce
- ¼ cup butter
- ¼ cup flour
- 2 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup sour cream
Instructions
Meatballs
- reheat oven to 375°.
- Line a baking sheet with parchment paper.
- Combine all meatball ingredients – do not overmix.
- Roll the meatball mix into golf ball-sized meatballs.
- Bake meatballs for 25 minutes.
- Remove from oven and let sit while preparing sauce.
Sauce
- On medium-high heat, melt butter in a stove-top pan.
- Whisk in flour to make a roux.
- Continue whisking and add beef broth.
- The broth will begin to thicken. Add Worcestershire and Dijon.
- Add meatballs, lower heat, and simmer in the sauce for 5-7 minutes.
- Remove from heat and gently fold in sour cream.
- Serve over butter noodles or mashed potatoes.
Notes
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- Beef and Pork Mixture: Combine ground beef with ground pork. The pork adds moisture and richness, while the beef provides a hearty base. Most grocery stores sell the combination packaged as "meatball mix".
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- Don’t Overmix: Overworking the meat mixture can lead to tough meatballs. Gently mix your ingredients until just combined to keep them tender and juicy.
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- Use a Cookie Scoop for Even Sizing: Use a small cookie scoop for evenly sized meatballs.
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- Cook in Batches: To avoid overcrowding the pan, cook the meatballs in small batches. This ensures they brown nicely on all sides without steaming.
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- Rest Before Serving: Allow your meatballs to rest for a few minutes before serving. This helps redistribute the juices.
