Swedish Meatballs Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
220 kcal
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Course
Main Course
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Cuisine
American
Swedish Meatballs Recipe
Description
The recipe begins by mixing ground beef with diced onion, egg, seasoning mix, bread crumbs, and parsley to form meatballs. Once shaped, they are browned in olive oil in a skillet, developing a flavorful crust while remaining tender inside. Ensuring an internal temperature of 165°F confirms doneness.
The sauce is made in the same pan by cooking butter and flour to form a roux, then slowly whisking in beef stock and milk or cream. Worcestershire sauce adds depth, and seasoning mix completes the flavor. Reintroducing the meatballs to the sauce allows them to soak up moisture and meld with the creamy base.
Swedish Meatballs are commonly served with mashed potatoes, lingonberry jam, or buttered noodles. They showcase a mild spice blend with optional allspice and nutmeg, giving them a slightly warm aroma.
Storage notes recommend refrigerating for up to five days and freezing meatballs separately for up to three months but advise making the sauce fresh as it does not freeze well. Variations include substituting meats, using gluten-free or dairy-free alternatives, and accommodating allergies by omitting eggs or onions.
Ingredients
For the meatballs:
- 1 pound ground beef
- 2 tablespoons onion diced
- 1 large egg
- 1 1/2 /2 teaspoons seasoning mix Stone House brand
- 1/4 /4 teaspoon ground allspice optional
- 1/4 /4 teaspoon ground nutmeg optional
- 2 tablespoons bread crumbs or cracker crumbs
- 2 tablespoons parsley chopped, fresh
- olive oil
For the sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef stock or beef broth
- 1 cup whole milk or heavy cream
- 1 teaspoon seasoning mix Stone House brand
- 2 teaspoons Worcestershire sauce
- 2 tablespoons parsley optional, chopped, fresh
Instructions
For the meatballs:
- Mix together all ingredients for the meatballs. Set aside.
- Using a tablespoon scoop or spoon, form meatballs from the ground beef mixture. Heat 12-inch skillet or saute pan over medium heat. Drizzle in enough olive oil to lightly coat the bottom of the skillet to prevent meatballs from sticking. Drop formed meatballs into the heated skillet, turning occasionally to ensure that all sides of the meatball have been browned, about 7-10 minutes. The meatballs should reach an internal temperature of 165º F. Remove the meatballs from the skillet or saute pan and drain on a plate lined with paper towels.
For the sauce:
- Reduce the heat on the skillet or saute pan to medium-low heat. Melt butter and whisk in flour until it has turned golden brown. Slowly whisk in beef broth and cook until thickened, then add in milk or cream, worcestershire sauce, pepper, and salt. Continue to stir until well-combined. Add meatballs back into the skillet, turning to coat well. Add fresh parsley, if using.
Notes
- Store cooked meatballs in an airtight container in the refrigerator for up to 5 days.
- Freeze meatballs separately on a parchment-lined tray before transferring to a freezer-safe container; keep frozen for up to 3 months.
- Prepare sauce fresh each time as it does not freeze well.
- When serving frozen meatballs, thaw overnight or reheat partially before adding to sauce over low heat.
- Use ground pork or poultry as an alternative to ground beef for variation.
- Substitute gluten-free crackers or flour in the recipe to make it gluten-free.
- For dairy-free options, replace milk with a suitable dairy-free alternative.
- For egg-free meatballs, use flaxseed meal mixed with water as a binder.
- Omit onions if preferred or allergic.
- If seasoning mix is not available, replace with garlic, salt, and freshly ground pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 1054mg | 44% |
| Potassium | 391mg | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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