Swedish Meatballs
A comforting recipe for Swedish Meatballs served in a creamy gravy, perfect for family dinners and festive meals.
Ingredients
Meatball Base
- 1 pound ground beef (85/15) Juicy and flavorful base; substitute half beef, half pork for richer meatballs.
- 1/2 pound ground pork Adds tenderness; swap with ground turkey for a lighter option.
- 1 small onion, finely grated Melts into the meat for sweetness.
- 1 clove garlic, minced Use garlic powder in a pinch.
- 1/2 cup plain breadcrumbs Gluten-free breadcrumbs work well.
- 1/4 cup whole milk Use unsweetened almond milk for dairy-free.
- 1 large egg Binder and texture.
- 1/2 teaspoon ground nutmeg Signature warm note in Swedish Meatballs.
- 1/2 teaspoon ground allspice Traditional spice that complements nutmeg.
- to taste Salt and black pepper
For the Sauce
- 3 tablespoons butter For browning and silky sauce; use olive oil for a lighter touch.
- 2 tablespoons all-purpose flour Use gluten-free flour if needed.
- 2 cups beef broth Chicken broth is a fine substitute.
- 1/2 cup heavy cream or sour cream Use Greek yogurt to lighten slightly.
- 1 teaspoon Worcestershire sauce Tamari is good for gluten-free.
- as needed Fresh parsley, chopped Bright garnish.
Instructions
Preparation
- In a large bowl, combine ground beef, ground pork, grated onion, garlic, breadcrumbs, milk, egg, nutmeg, allspice, salt, and pepper. Use your hands gently — overworking makes meatballs tough.
- Form 1-inch meatballs (about 20–24). Place on a baking sheet and chill for 10 minutes to help them hold their shape.
Cooking
- Melt 1 tablespoon butter in a large skillet over medium heat. Add meatballs in batches, browning on all sides until golden but not fully cooked through (about 6–8 minutes). Transfer browned meatballs to a plate.
- In the same skillet, add remaining butter. Sprinkle in flour and whisk for 1–2 minutes until it turns golden and smells toasty.
- Slowly whisk in beef broth, scraping up browned bits from the pan. Stir in Worcestershire sauce and simmer until slightly thickened.
- Lower the heat and stir in heavy cream or sour cream. Return the meatballs to the skillet, cover, and simmer gently for 8–10 minutes until cooked through and the sauce is velvety.
- Sprinkle chopped parsley over the meatballs and serve immediately over egg noodles, mashed potatoes, or buttered rice.
Notes
Tips: For vegetarian versions, use vegan substitutes or cooked lentils and mushrooms. For a festive twist, add a splash of cognac or bake the meatballs for a healthier option.