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Swedish Meatballs
5 from 15 votes

Swedish Meatballs

Swedish Meatballs are tender, seasoned beef meatballs cooked in a rich, creamy gravy made with beef stock, sautéed onions, and Dijon mustard. The mix includes breadcrumbs soaked in milk and eggs, providing moisture and structure. The gravy thickens with a flour roux, creating a luscious sauce that coats the meatballs well. These meatballs are traditionally served warm and can be prepared ahead or frozen for convenience.

Prep Time
30 mins
Cook Time
30 mins
Servings: 18 meatballs
Calories: 248 kcal
Course: Appetizer
Cuisine: American, Swedish

Ingredients

  • 8 tablespoons butter unsalted
  • 2 yellow onion peeled, small diced, medium-sized
  • 3 tablespoons all-purpose flour
  • 3 cups beef stock
  • 1 ½ tablespoon soy sauce
  • ½ cup heavy whipping cream
  • 2 egg large
  • ½ cup milk whole
  • 3 tablespoons Dijon mustard
  • 2/3 cup breadcrumbs
  • 2 bread cut into 1” cubes, thick slices, crustless
  • 2 pounds ground beef 85/15 fat ratio
  • neutral cooking oil generic cooking oil
  • salt coarse and freshly cracked, to taste
  • black pepper coarse and freshly cracked, to taste

Instructions

    Cup of Yum
  1. In a medium-sized saucepot over medium heat, add 3 tablespoons of unsalted butter and then the other half of the onions, season with salt, and sauté for 5 minutes.
  2. Once lightly browned, turn the heat down to medium and cook for a further 10 minutes or until darker brown.
  3. Stir in the flour to make a roux.
  4. Pour in the beef stock, and soy sauce, and bring it to a boil to thicken. Once thick, reduce the heat to low and finish it by stirring in the whipping cream. Adjust the seasonings with salt and pepper.
  5. Strain into a separate medium-sized pot and keep warm over low heat.
  6. In a medium-sized non-stick pan, add 2 tablespoons of unsalted butter over low to medium heat. Once melted, add in ½ the onions, gently season with salt, and cook while constantly stirring for 10 minutes. Set it to the side to cool.
  7. In a large bowl, whisk together the eggs, milk, and mustard until combined.
  8. Next, mix in the breadcrumbs and bread cubes and let it sit for 5 to 7 minutes or until saturated and the mixture thickens.
  9. Add the cooled onions, ground beef, salt, and pepper, and thoroughly mix. I recommend frying a small piece in oil to ensure it is properly seasoned.
  10. Form 18 golf-ball-sized meatballs.
  11. In a large non-stick skillet over medium heat, add enough oil to coat the bottom of the pan along with the remaining 3 tablespoons of butter.
  12. Once the butter is melted, add in the meatballs and fry on all sides until they are golden brown and cooked throughout, which takes about 12 to 15 minutes total.
  13. Serve the meatballs with the brown gravy and garnish with optional finely minced fresh parsley.

Notes

  • Make meatballs ahead and store tightly covered in the fridge up to 24 hours or freeze up to 3 months; thaw before cooking.
  • Leftover meatballs with gravy keep well refrigerated for up to 3 days.
  • Reheat meatballs and gravy gently on the stove, adding broth or water if the sauce thickens too much.
  • If meat mixture feels too wet, add more breadcrumbs; if too dry, add a splash of milk.
  • For deeper flavor, add 1/4 teaspoon each of allspice, oregano, and nutmeg to the meatball mixture.
  • Test flavor by frying a small portion of mixture before shaping all meatballs to adjust seasoning.
  • Let meatballs rest in the fridge 15-30 minutes before cooking for better shape retention.
  • Cook meatballs in batches to avoid overcrowding the pan.
  • Slow cooker option: After searing, cook meatballs in gravy on low for 4-6 hours or high for 2-3 hours.

Nutrition Information

Calories 248kcal (12%) Carbohydrates 8g (3%) Protein 12g (24%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 76mg (25%) Sodium 281mg (12%) Potassium 273mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 292IU (6%) Vitamin C 1mg (1%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 18 meatballs

Amount Per Serving

Calories 248

% Daily Value*

Calories 248kcal 12%
Carbohydrates 8g 3%
Protein 12g 24%
Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 76mg 25%
Sodium 281mg 12%
Potassium 273mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 292IU 6%
Vitamin C 1mg 1%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.