The Best Swedish Meatballs Recipe
User Reviews
4.9
The Best Swedish Meatballs Recipe
Description
The Best Swedish Meatballs Recipe blends ground beef and pork with breadcrumbs soaked in milk and cream, yielding moist and tender meatballs. Flavored with garlic, onion, parsley, and a balance of salt, white pepper, and all spice (Grillkrydda), the mixture is formed into small balls and quickly pan-fried to develop a browned exterior while maintaining juiciness inside.
The accompanying gravy sauce is prepared directly in the pan with butter and flour to make a roux, then enriched with vegetable and beef broth, cream, soy sauce, and Dijon mustard. Simmering thickens the sauce to coat the meatballs and meld the flavors. The dish offers richness balanced by the savory, spiced elements.
Swedish meatballs are traditionally served hot with gravy poured over and often paired with creamy mashed potatoes or lingonberry jam for a sweet contrast. Adjusting ingredients such as using almond meal or cornstarch can accommodate dietary preferences. Garlic can be grated finely to disperse flavor evenly in the meat mixture.
Ingredients
Meatballs:
- ½ cup breadcrumbs
- ½ cup milk
- 35 ml cream
- 1 egg large
- 1 clove garlic minced
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground white pepper
- ¼ teaspoon Grillkrydda or all spice or all purpose seasoning
- ½ onion finely chopped
- 1 pound ground beef mince
- ½ pound ground pork mince
- 2 tablespoons parsley finely chopped, fresh
- 1 tablespoon butter
- 2 teaspoons olive oil
Gravy Sauce (OPTIONAL):
- ⅓ cup butter
- ¼ cup plain flour all purpose flour
- 250 ml vegetable broth or stock
- 250 ml beef broth or stock
- 1 cup thickened or heavy cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- 1 pinch salt to season
- 1 pinch black pepper to season
Instructions
- In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
- Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
- Roll meat into about 24 small balls, or 16 larger balls.
- Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
- Add the ⅓ cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
- Continue to simmer until thickened.
To serve:
- Non Swedish way: Place meatballs into the gravy in the pan and serve
- Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
Notes
- Ground beef and pork combination ensures a balanced texture and flavor; all beef can be used if preferred.
- Breadcrumbs soaked in milk and cream add moisture and tenderness to the meatballs.
- For a lower-carb version, substitute breadcrumbs with almond meal and use cornstarch slurry to thicken the gravy.
- Grate garlic finely for even flavor distribution or use minced garlic as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 19g | 38% |
| Fat | 41g | 63% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 634mg | 26% |
| Potassium | 359mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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