By These are incredibly soft, juicy, and smothered in a savory gravy cream sauce. Making them at home is even better than the restaurant version, especially when served with traditional lingonberry jam.
What Makes This Swedish Meatballs Recipe Great
• Perfect Texture: Using a mix of beef and pork along with milk-soaked bread ensures the meatballs stay tender and juicy.
• Rich Gravy: A classic cream sauce made with pan drippings and beef broth.
• Authentic Flavor: Warm spices like nutmeg and allspice provide that unmistakable Swedish flavor profile.
Swedish Meatballs Ingredients List
• 1 lb Ground beef & 1 lb Ground pork
• 2 Eggs
• 1 tsp Salt & 1 tsp Black pepper
• ½ tsp Allspice & ½ tsp Ground nutmeg
• 1 Onion, grated
• 1 Garlic clove
• 3 slices White sandwich bread (crusts removed), soaked in 1/3 cup milk
• 1 tbsp Oil (for frying)
• 2 tbsp Butter & 3 tbsp Flour (for gravy)
• Beef broth (added gradually)
• 1/2 cup Heavy cream
• Lingonberry jam (for serving)
Step-by-Step Instructions
1. Mix: Combine eggs, salt, meats, spices, grated onion, garlic, and soaked bread. Mix very well by hand to help the mixture stick together.
2. Shape: Form into uniform balls using an ice cream scoop.
3. Sear: Fry meatballs in oil for about 4 minutes until browned on all sides (they won’t be fully cooked yet).
4. Make Gravy: In the same pan, melt butter and whisk in flour. Gradually stir in beef broth until smooth.
5. Simmer: Return meatballs and juices to the pan. Simmer for 7 minutes.
6. Final Touch: Add heavy cream and simmer for 5 more minutes. Serve with lingonberry jam.
Expert Tips / Chef Notes
• Grate the Onion: Using grated onion instead of chopped adds more juice and prevents the meatballs from falling apart.
• Hand Mixing: The warmth of your hands helps release proteins in the meat, which acts as a natural binder.
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Variations
• Stroganoff: For extra depth, use grainy mustard instead of Dijon.
• Meatballs: While traditional over mashed potatoes, these are also excellent over egg noodles.
Storage + Reheating Instructions
• Storage: Keep both dishes in airtight containers in the fridge for up to 3 days.
• Reheating: Reheat the Stroganoff slowly on the stove; add a splash of broth if the sauce is too thick. Reheat meatballs in their gravy over medium-low heat to maintain moisture.
Nutrition Information (Estimated)
• Stroganoff: ~420 Calories, 24g Protein, 22g Carbs, 28g Fat.
• Meatballs: ~480 Calories, 28g Protein, 18g Carbs, 34g Fat.