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This hearty Swedish meatball recipe has been my comfort food staple for years. The tender meatballs bathed in rich, creamy gravy deliver the perfect balance of savory flavors that pair beautifully with either mashed potatoes or egg noodles for a complete meal.
I first made these Swedish meatballs during a snowy weekend when I was craving something cozy and comforting. My family was so impressed they requested them weekly, and now they've become our special Sunday dinner tradition.
Ingredients
- Ground beef: 80% lean provides the perfect fat content for juicy meatballs
- Ground pork: adds tenderness and prevents the meatballs from becoming tough
- Panko breadcrumbs: create a lighter texture than regular breadcrumbs
- Parmesan cheese: adds a subtle umami flavor that enhances the meat
- Allspice and nutmeg: provide that authentic Swedish flavor profile
- Sour cream: gives the sauce its signature creamy tanginess
Step-by-Step Instructions
- Sauté the Aromatics:
- Cook finely diced onions and garlic in olive oil over medium heat for about 5 minutes until they become soft and translucent. This creates a flavor foundation for the meatballs. Allow them to cool completely before adding to the meat mixture.
- Prepare the Meatball Mixture:
- Combine breadcrumbs, Parmesan, egg, milk, cooled onions and garlic, and all seasonings in a large bowl. Then gently fold in the ground beef and pork until just combined. Avoid overworking the meat to ensure tender meatballs. The mixture should be moist but still hold its shape.
- Form and Chill the Meatballs:
- Roll the meat mixture into 1½ inch meatballs using a cookie scoop for consistency. Place them on a plate and refrigerate for at least 15 minutes. This crucial chilling time helps the meatballs hold their shape during cooking.
- Brown the Meatballs:
- Heat olive oil in a large skillet over medium high heat. Brown the meatballs in batches, giving each plenty of space. Cook for about 1 minute per side until a beautiful crust forms. They don’t need to be fully cooked at this stage. Remove and set aside.
- Create the Roux:
- Melt butter in the same skillet and use a silicone spatula to scrape up all the flavorful brown bits. Add flour and cook for 2 minutes while stirring constantly until it turns a light golden brown. This roux will thicken your sauce perfectly.
- Develop the Sauce:
- Gradually add the beef broth mixture in small amounts while continuously stirring to prevent lumps. Bring to a boil, then reduce to a simmer to begin developing the rich flavors of the gravy.
- Temper the Sour Cream:
- Place room temperature sour cream in a bowl and gradually add a small amount of hot sauce, stirring to combine. This tempering prevents the sour cream from curdling when added to the main sauce.
- Finish the Dish:
- Return meatballs to the skillet, spoon sauce over them, and simmer partially covered for 10–15 minutes until fully cooked. The sauce will continue to thicken and the flavors will meld together beautifully.
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The combination of allspice and nutmeg is what truly makes these meatballs special. I remember the first time I added these spices to the mixture my kitchen filled with such a warm and inviting aroma that my neighbors actually came over to ask what I was cooking. That distinctive fragrance now instantly takes my family back to cozy winter dinners together.
Make Ahead Options
These Swedish meatballs actually taste better the next day after the flavors have had time to develop. You can prepare the entire dish up to two days ahead and refrigerate it in an airtight container. When reheating, add a splash of beef broth if the sauce has thickened too much. For longer storage, freeze the cooked meatballs and sauce separately for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop.
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Perfect Pairings
While egg noodles and mashed potatoes are classic accompaniments, there are many other delicious serving options. Try them alongside lingonberry jam for an authentic Swedish experience the sweet tartness beautifully balances the rich gravy. For a lighter meal, serve over cauliflower mash or with a side of roasted Brussels sprouts. A simple cucumber salad with dill and vinegar also provides a refreshing contrast to the creamy sauce.
The Secret to Perfect Texture
The key to tender meatballs lies in how you handle the meat mixture. Cold ingredients help maintain the fat structure, so use chilled meat straight from the refrigerator. Mix the non-meat ingredients thoroughly first, then gently fold in the ground meats just until combined. Overmixing compacts the proteins, resulting in dense, tough meatballs. The brief chilling period before cooking also helps the fat solidify, creating juicier meatballs that hold their shape better during browning.
Frequently Asked Questions
- → Can I substitute the meat in Swedish meatballs?
Yes, you can use a combination of ground pork, beef, and veal. Ground turkey or chicken may also be used as lighter options.
- → How can I prevent the meatballs from being tough?
Avoid overmixing the meat mixture and ensure the meatballs are gently rolled. Chilling them before cooking also helps them hold their shape.
- → What can I serve with Swedish meatballs?
Swedish meatballs pair wonderfully with mashed potatoes, egg noodles, roasted vegetables, or steamed rice.
- → Can I make the sauce thicker?
To make the sauce thicker, you can cook it longer to reduce, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of water).
- → Can Swedish meatballs be made ahead of time?
Yes, you can prepare the meatballs and sauce ahead. Store them separately in the refrigerator and combine when reheating.