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Swedish meatballs are a delicious combo of beef and pork. They are simmered in a creamy Swedish meatball sauce. The sauce is both savory and satisfying. This dish is ready in less than 30 minutes. It is an ideal option for busy weeknights when time is of the essence. It brings comfort food to the table. This dish also features a delightful flavor profile that appeals to both kids and adults. You can serve it over a bed of fluffy mashed potatoes. Another option is to nestle it in a comforting bowl of egg noodles. It makes the perfect weeknight dinner. It is also a yummy party appetizer that is sure to impress your guests. Their bellies will be filled with warmth and joy. With its easy preparation and mouth-watering taste, these Swedish meatballs can become a quick favorite in your household.
You’re ready to create delicious meatballs and sauce. I have just the ingredients you need. I also have some clever substitution ideas.
For the meatballs:
Ground meats – Use both pork and beef for the best flavor. If you prefer just one type, choose ground beef with low fat content. Ground turkey or chicken are not good substitutes, as they lack the same flavor.
Yellow onion – A white onion would also work.
Egg – The egg is essential for binding the ingredients in meatballs, helping them keep their shape during cooking. Don’t skip it, as it ensures a delicious and cohesive dish.
Unseasoned Bread crumbs – You can use any type of bread crumbs for this dish. I like traditional bread crumbs better than panko, but both are fine. Just make sure they are unseasoned, as that will affect the flavor.
Seasonings – To season the meatballs, you will want ground nutmeg and allspice, fresh parsley, salt, and pepper.
Butter – You could use olive oil if you prefer, but butter gives the meatballs a richer flavor that enhances their overall taste. The creamy texture of butter melts into the mixture, creating moisture that keeps the meatballs tender and juicy during cooking. I prefer using a bit of both, as the combination provides unique flavor and balances the health benefits of olive oil with the indulgence of butter.
For the sauce:
Butter – You could use olive oil. However, butter adds a richer flavor to your dishes. Its creamy texture enhances the taste and mouthfeel.
All-purpose flour – This helps to thicken the sauce to get the perfect texture.
Beef broth – While beef broth provides the best flavor, you can substitute it with chicken broth if needed. Chicken broth is delicious but lacks the richness of beef flavor, which comes from simmering bones and marrow. For a heartier taste, mix both broths or add a splash of soy sauce or Worcestershire sauce to enhance the umami. For a vegetarian option, vegetable broth can be seasoned with herbs and spices to mimic that traditional flavor.
Worcestershire sauce – There really is no good substitute for this.
Heavy cream – The sauce will be thinner with alternatives. You can use whole or reduced-fat milks for a lighter option. However, the sauce won’t be as thick or creamy. This can change the texture and richness of your dish. You may end up with a lighter sauce that, while still tasty, might need adjustments in cooking times. It may also require changes in thickening methods. While substitutes can work, using heavy cream will give you a more satisfying and rich flavor in your cooking.
How to Make Swedish Meatballs
Step 1: Mix and form the meatballs. In a large bowl, combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, nutmeg, allspice, and parsley until mixed. Use a small cookie scoop to form uniform 1-inch balls from the mixture.
Step 2: Cook the meatballs. Heat a large skillet over medium heat and add butter and olive oil. Once the butter melts and bubbles, add the meatballs in batches to prevent overcrowding. Brown the meatballs on all sides, turning gently with tongs or a spatula. Cook until they’re done, about 10 minutes depending on size. A good meatball should be crispy outside and juicy inside, ready for your favorite dish.
Tip: The size of the meatball affects the cooking time, so test one to ensure it’s fully cooked.
Step 3: Make the sauce. See below for instructions.
Swedish Meatballs Sauce Recipe
Step 1: Remove meatballs from pan and make a roux. Take the meatballs out of the skillet and set them aside. Add the butter to the pan drippings. Let the butter melt over medium heat. This helps the butter take on the flavors left by the meatballs. After the butter is melted, whisk in the flour slowly to make a roux, making sure there are no lumps. Cook the mixture for about 1 to 2 minutes. Stir constantly until it turns a golden brown color. This change means the flour has lost its raw taste. Your roux is now ready to add flavor to your sauce.
Step 2: Stir in the broth. Once the roux is ready, slowly whisk in the beef broth. Make a smooth sauce by scraping the pot to prevent burning. Let it simmer for 5 to 7 minutes until it thickens, stirring occasionally for a consistent texture.
Step 3: Finish the gravy. Finally, stir in the heavy cream and Worcestershire sauce, and cook until the sauce thickens enough to coat the back of a spoon. Taste the gravy as it simmers and adjust the seasoning if needed.
Traditionally, you serve Swedish meatballs with egg noodles. You can also serve them over rice, mashed potatoes, or with your favorite fresh bread. I chose to serve them with my homemade duck egg noodles.
I hope you enjoy the recipe and make this with my duck egg noodles (chicken eggs can be used as well)
I’m not a chef. I just play one in my kitchen.
Laura LovingLife Goguet
Swedish Meatballs
Ingredients
Meatballs
- 8 ounces Ground pork
- 8 ounces Ground beef
- 1 medium Yellow onion finely diced
- 1 large Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 cup Unseasoned Breadcrumbs
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground allspice
- 2 tablespoons Fresh parsley finely chopped
- 3 tablespoons Butter
- 3 tablespoons olive oil
Sauce
- 3 tablespoons Butter
- 1/4 cup All-purpose flour
- 3 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 1/4 cup Heavy cream
Instructions
- In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, nutmeg, allspice, and parsley. Mix the ingredients thoroughly then roll into 1 inch balls.
- Place butter and oil in a large skillet and, working in batches, begin frying the meatballs, cooking them on all sides until they are perfectly browned and cooked through, about 10 minutes.
- Once meatballs are cooked set them to the side and begin making your sauce. Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.
- Slowly add beef broth whisking the whole time to keep it from getting lumpy. Once all of the broth has been added cook for 5-7 minutes or until the sauce begins to thicken.
- Add Worcestershire and heavy cream and continue cooking until the sauce is thickened enough to coat the back of a spoon.
- Serve over egg noodles or mashed potatoes.
Notes
Calories: 598kcal, Carbohydrates: 14g, Protein: 25g, Fat: 48g, Saturated Fat: 23g, Cholesterol: 199mg, Sodium: 1287mg, Potassium: 532mg, Fiber: 1g, Sugar: 2g, Vitamin A: 990IU, Vitamin C: 5.4mg, Calcium: 76mg, Iron: 3.2mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. An online API generates them. It recognizes ingredient names and amounts. It also makes calculations based on the serving size. Results vary.
