Swedish Meatball Recipe

Oh, I absolutely love how this Swedish Meatball Recipe turns out—it’s comfort food at its finest! The blend of tender meatballs with that creamy, rich sauce just hits the spot every single time. Whether I’m cooking for a family dinner or a cozy night in, these meatballs never fail to make everyone happy around the table.

When I first tried this recipe, I was amazed at how simple ingredients come together to create such a classic dish with deep, homey flavors. You’ll find that the seasoning and the sauce here are just right—not too heavy but full of warmth, making this Swedish Meatball Recipe a perfect meal for chilly evenings or anytime you want something really satisfying.

Ingredients You’ll Need

For this Swedish Meatball Recipe, the ingredients are simple but thoughtfully chosen to create that iconic tender texture and flavorful sauce. Using both beef and pork adds juiciness, while a small pinch of nutmeg gives it that classic Scandinavian warmth.

• Olive oil: Divided use helps both the onions and meatballs cook perfectly without burning.
• Yellow onion: Finely diced to melt into the meat and sauce, adding sweetness and depth.
• Garlic: Just two cloves give a nice punch without overpowering.
• Panko breadcrumbs: These keep the meatballs light and tender; regular breadcrumbs work too but I prefer panko.
• Parmesan cheese: Adds subtle umami that you might not expect but really makes a difference.
• Egg: Acts as the binder to hold everything together without making them dense.
• Milk: Moistens the breadcrumbs for that perfect soft texture inside.
• Salt, oregano, allspice, nutmeg, and pepper: The spices here are subtle but essential for authentic flavor.
• Ground beef (80% lean): Provides rich flavor without too much fat.
• Ground pork: Adds tenderness and moisture.
• Butter and flour: To make a roux for that dreamy creamy sauce.
• Beef broth and chicken bouillon cube: Makes the sauce deeply savory; the cube intensifies the flavor.
• Worcestershire sauce and Dijon mustard: For a tangy, savory kick in the gravy.
• Dried parsley: For freshness and a bit of color.
• Sour cream: The final touch to create a silky sauce that’s slightly tangy and rich.

Variations

I love to experiment a bit with this Swedish Meatball Recipe depending on the occasion or what I have on hand. It’s such a versatile dish that you can make your own tweaks without losing any of the classic charm.

• Make it gluten-free: Swap panko for gluten-free breadcrumbs and use gluten-free flour for the sauce; I’ve done this for friends with celiac and the meatballs still come out amazing.
• Add mushrooms: I sometimes stir finely chopped mushrooms into the breadcrumb mixture to add earthiness and extra moisture.
• Spice it up: For a twist, a pinch of cayenne or smoked paprika adds a subtle heat that my family unexpectedly loved.
• Vegan version: Use plant-based meat alternatives and a dairy-free sour cream; the gravy might be different, but it’s still comforting.

How to Make Swedish Meatball Recipe

Step 1: Sauté Aromatics to Build Flavor

Start by heating half the olive oil in a large skillet over medium heat. Toss in the finely diced onions and garlic, cooking them gently for about 5 minutes until soft and translucent. This step is key because those softened onions create a sweet, savory base that infuses the meatballs and sauce—don’t rush this part! Set the mixture aside to cool slightly before adding it to the meatball mix.

Step 2: Mix and Chill the Meatballs

In a big bowl, combine your breadcrumbs, Parmesan cheese, whisked egg, milk, the cooled onion and garlic, and all your seasonings. Then gently fold in the beef and pork. The trick here is to mix just until combined—don’t overwork the meat or your meatballs will turn out tough instead of tender and juicy. Roll into 1½-inch balls (I swear by my small cookie scoop for this), then chill them in the fridge for at least 15 minutes. I’ve also done this step overnight—chilling helps the meatballs hold their shape better while cooking.

Step 3: Brown the Meatballs

Heat the remaining olive oil in a skillet over medium-high heat. Brown the meatballs in batches, making sure they have plenty of room and aren’t crowded. This lets you get that beautiful golden crust all around, which locks in flavor. Brown each side for about a minute — you want color, but you’re not cooking them all the way through yet. Transfer the browned meatballs to a plate and set aside.

Step 4: Make the Creamy Sauce

Using the same skillet (no need to dirty another!), melt the butter over medium heat. Scrape up any browned bits from the meatballs with a spatula — that’s flavor gold! Stir in the flour to make a roux, cooking it for about 2 minutes until it just starts to brown, which adds a lovely nutty taste. Slowly whisk in the beef broth mixture in small splashes, stirring constantly to avoid lumps. Bring the sauce to a boil, then lower the heat and simmer for a few minutes until it thickens.

Step 5: Finish and Simmer the Meatballs

Spoon a bit of the hot sauce into your sour cream and stir to temper it—this avoids curdling when adding it to the sauce. Stir the sour cream mixture back into the pan, making the sauce silky and slightly tangy. Return the meatballs and any juices on the plate into the skillet, spoon some sauce over the top, cover partially, and let them simmer over low heat for 10-15 minutes until fully cooked. The meatballs soak up all that luscious sauce, making every bite amazing.

How to Serve Swedish Meatball Recipe

Garnishes

I love finishing these meatballs with a sprinkle of fresh parsley—it adds just enough brightness and a pop of color. Sometimes, I also add a few thin slices of dill pickles on the side to cut through the richness, which my family really enjoys.

Side Dishes

Mashed potatoes are my go-to because they soak up all that delicious sauce perfectly. Egg noodles also work beautifully and bring a slightly different texture that complements the meatballs. For a lighter option, steamed green beans or roasted carrots add color and crunch alongside the creamy dish.

Creative Ways to Present

For dinner parties, I sometimes serve these meatballs on small skewers as an appetizer. Another fun way is plating them in mini casserole dishes with the sauce baked on top with a little extra cheese melted over—it’s classy yet homey. And when in doubt, a rustic wooden board with mashed potatoes and a big spoonful of gravy makes a welcoming, cozy presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. This way, the flavors keep melding and the meatballs stay moist. Just give them a quick warm-up, and they taste fantastic all over again.

Freezing

Freezing works great if you want to make a batch ahead. I freeze the browned but not sauced meatballs on a baking sheet first, then transfer them to a freezer-safe bag. You can freeze the sauce separately too. When ready, thaw overnight and reheat gently, combining the meatballs and sauce in a pan.

Reheating

I reheat leftovers slowly over low heat on the stove to keep the sauce creamy and avoid drying out the meatballs. Sometimes I add a splash of broth or water if the sauce thickened too much after storage, which brings it back to that fresh, luscious texture.

FAQs

Final Thoughts

This Swedish Meatball Recipe has become a staple in my kitchen because it’s so reliably delicious and brings a little comfort and warmth whenever I make it. I encourage you to give it a try, especially if you love those classic, creamy meatballs you get at restaurants but want to make them from scratch at home. Once you make this, you might find yourself craving it more than you expected—which is exactly what happened to me!

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