The Best Swedish Meatballs are smothered in the most marvelous rich and creamy gravy. The meatballs are stuffed with such sweet flavor. You will soon agree these are the Most beneficial you have ever had
This Swedish Meatballs recipe has been reached down from a Swedish grandmother to her beautiful granddaughter, and are the best Swedish meatballs I’ve ever tasted! Even better than Ikea! Easy to make meatballs full of flavor, swimming in the most amazing creamy gravy sauce!
Ingredients to make SWEDISH MEATBALLS
- 1 pound ground beef
- 1/4 cup panko bread crumbs
- 1 tablespoon parsley chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- ¼ cup onion finely chopped
- ½ teaspoon Garlic Powder
- ⅛ teaspoon Pepper
- ½ teaspoon salt
- 1 egg
- 1 tbsp. olive oil
- 5 tbsp. butter
- 3 tbsp. flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 1 tsp. Dijon mustard
- salt and pepper to taste
How to make Swedish meatballs
I use a mixture of ground beef in my recipe, but you can use all beef if you don’t have
The breadcrumbs are combined together with milk to make these meatballs juicier, keeping them moist while baking. Let the milk absorb into the batter before adding in the onion and parsley, then mix well with your hands, pushing the ingredients into the meat. You can press the mixture into 24 little balls or 16 larger balls.
I like to use a combination of butter and oil to fry them in for added flavor. Fry in batches of two so they sear carefully, then transfer to a warm plate and cloak with foil.
INSTRUCTIONS to make SWEDISH MEATBALLS
- In a large bowl, combine the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers, and spice. Let the milk to soak into the breadcrumbs for at least 10 minutes.
- Once the milk has received some, add in the onion, meat(s), and parsley. Mix well with your hands to combine.
- Roll meat into roughly 24 small balls, or 16 larger balls.
- Heat 1 tablespoons of butter and 2 spoons of oil in a pan on average-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
- Combine the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in color. 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 flavors together.
- Continue to simmer until thickened.
what to serve with Swedish meatballs
We habitually serve these Meatballs plain, with either boiled potatoes, crushed potatoes, OR pasta (Macaroni if I get to pick!), and with Tomato sauce (Ketchup). That’s the kid version. If you need the more grown-up version, we usually follow the meatballs with boiled potatoes, creamy sauce, and lingonberry spread!
Swedish meatballs sauce
Serving our meatballs with the brown/creamy juice sauce is not the Swedish traditional way. But, since I do know how much non-swedes love it
Once the meatballs are fried, keep the meat juices in the pan (this is where the flavor is) and add the butter! Whisk in flour until it dissolves, pours in the broth (or stock), and the rest of the ingredients, mixing the sauce well to combine all of the flavors together.
Gravy Sauce (OPTIONAL):
- 1/3 cup butter
- 1/4 cup plain / all-purpose flour
- 250 ml (1 cup) vegetable broth (or stock)
- 250 ml (1 cup) beef broth (or stock)
- 1 cup thickened (or heavy) cream*
- 2 teaspoons regular soy sauce
- 1 teaspoon dijon mustard
- Salt and pepper, to season