Let’s talk about Swedish meatballs—because who can resist these little bites of heaven? These meatballs are tender, juicy, and swimming in the most amazing creamy sauce. Every bite is packed with flavor, from the perfectly seasoned meat to the rich, velvety gravy that coats them.
The magic is in the mix! A combination of beef and pork gives these meatballs their signature flavor and tenderness, while a touch of nutmeg and allspice adds that warm, classic Swedish twist. Once they’re browned and bubbling away in the creamy gravy, it’s hard not to sneak a taste (or two!).
Serve them with buttery mashed potatoes, lingonberry jam, or over noodles for the ultimate comfort meal. Whether you’re making them for a special occasion or just a cozy dinner, these Swedish meatballs will definitely be the star of the show!
To get started:
Combine bread and milk in the bowl of your stand mixer. If doing by hand, simply combine it in the bowl. Let stand while you prepare the rest.
Preheat the oven to 425.
Sautee onions over medium heat in 1 TBSP oil until tender and just beginning to brown.
Gently mix beef and pork with a fork. For tender meatballs, you do not want to overwork the meat. Chunks of meat should still be visible.
Add cooked onion (cool it first,) eggs, salt and pepper to the bread mixture. Beat it with a stand mixer (or by hand with a fork) until thoroughly combined. Add about a quarter of your beef and pork mixture and mix on low speed until well-combined.
Add the rest of the pork/beef mixture and gently mix it with a fork, remembering not to overwork the meat.
Shape the meatballs into the desired size. I shape mine in about 1.5-2 TBSP measure by volume, but you can definitely make yours bigger.
Heat about 1/3 cup of oil in a heavy bottom pot. Sear meatballs in a single layer in batches for about 3 minutes per side until nice golden brown. They do not need to be cooked through at this point. Remove them to a paper towel-lined plate.
Melt butter in a large pot over medium heat. Whisk flour and cook it for 3-4 minutes until the golden in colour. Slowly whisk in the stock and bring the mixture to simmer while whisking. Add Worcestershire, soy sauce, sugar and cream. Cook for 5-8 minutes until thickened. Season with salt, pepper and nutmeg to taste. Stir in meatballs and cook until cooked through. Serve with mashed potatoes and lingonberry jam (I often serve these with a good quality blueberry jam). Enjoy!
Ingredients
Directions
To get started:
Combine bread and milk in the bowl of your stand mixer. If doing by hand, simply combine it in the bowl. Let stand while you prepare the rest.
Preheat the oven to 425.
Sautee onions over medium heat in 1 TBSP oil until tender and just beginning to brown.
Gently mix beef and pork with a fork. For tender meatballs, you do not want to overwork the meat. Chunks of meat should still be visible.
Add cooked onion (cool it first,) eggs, salt and pepper to the bread mixture. Beat it with a stand mixer (or by hand with a fork) until thoroughly combined. Add about a quarter of your beef and pork mixture and mix on low speed until well-combined.
Add the rest of the pork/beef mixture and gently mix it with a fork, remembering not to overwork the meat.
Shape the meatballs into the desired size. I shape mine in about 1.5-2 TBSP measure by volume, but you can definitely make yours bigger.
Heat about 1/3 cup of oil in a heavy bottom pot. Sear meatballs in a single layer in batches for about 3 minutes per side until nice golden brown. They do not need to be cooked through at this point. Remove them to a paper towel-lined plate.
Melt butter in a large pot over medium heat. Whisk flour and cook it for 3-4 minutes until the golden in colour. Slowly whisk in the stock and bring the mixture to simmer while whisking. Add Worcestershire, soy sauce, sugar and cream. Cook for 5-8 minutes until thickened. Season with salt, pepper and nutmeg to taste. Stir in meatballs and cook until cooked through. Serve with mashed potatoes and lingonberry jam (I often serve these with a good quality blueberry jam). Enjoy!
Notes
