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This filling Swedish meatball dish has been my go-to comfort meal for ages. The soft meatballs soaked in thick, velvety gravy give you just the right mix of tasty flavors that go great with either smashed potatoes or egg pasta for a full dinner.
I first whipped up these Swedish meatballs during a cold, snowy day when I wanted something warm and satisfying. My folks were so blown away they asked for them every week, and now they've turned into our regular Sunday family meal.
Ingredients
- Ground beef: pick 80% lean for just enough fat to keep meatballs juicy
- Ground pork: makes everything more tender and stops meatballs from getting hard
- Panko breadcrumbs: give a fluffier feel than standard breadcrumbs
- Parmesan cheese: brings a light savory kick that makes the meat taste better
- Allspice and nutmeg: deliver that real Swedish taste
- Sour cream: creates that signature tangy creaminess in the sauce
How To Make Them
- Cook the Flavor Base:
- Soften finely chopped onions and garlic in olive oil on medium heat for around 5 minutes until they turn clear. This builds the flavor base for your meatballs. Let them cool all the way before mixing with meat.
- Mix Your Meatball Stuff:
- Throw breadcrumbs, Parmesan, egg, milk, cooled onion mix, and all spices in a big bowl. Then lightly mix in the beef and pork just until everything comes together. Don't work the meat too much or you'll get tough meatballs. The mix should feel wet but still keep its shape.
- Shape and Cool the Meatballs:
- Roll the mix into 1½ inch balls using a cookie scoop so they're all the same size. Put them on a plate and stick them in the fridge for at least 15 minutes. This cooling step really helps them stay round while cooking.
- Get Some Color on the Meatballs:
- Warm up olive oil in a big pan on medium-high heat. Brown the meatballs in small batches, giving them plenty of room. Cook about 1 minute per side until they get a nice brown crust. They don't need to cook through yet. Take them out and set aside.
- Start Your Sauce Base:
- Melt butter in the same pan and scrape up all those tasty brown bits with a spatula. Sprinkle in flour and stir non-stop for 2 minutes until it turns light golden. This mix will make your sauce thick and smooth.
- Build Your Sauce:
- Slowly pour in beef broth bit by bit while stirring constantly to avoid lumps. Bring it to a boil, then turn down to a simmer to start building those rich sauce flavors.
- Prep the Sour Cream:
- Put room-temp sour cream in a bowl and slowly add a little hot sauce while stirring. This gradual warming keeps the sour cream from getting lumpy when added to the hot sauce.
- Finish Everything Off:
- Put meatballs back in the pan, pour sauce over them, and simmer partly covered for 10–15 minutes until fully cooked. The sauce will get thicker and all the flavors will blend together nicely.
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The mix of allspice and nutmeg really makes these meatballs stand out. I still remember the first time I used these spices in the mix my kitchen smelled so good that my neighbors came knocking to find out what I was cooking. That special smell now always reminds my family of cozy dinners together during winter.
Make Ahead Options
These Swedish meatballs actually taste even better next day once the flavors mix more. You can make the whole dish up to two days early and keep it in the fridge in a sealed container. When you heat it back up, add a bit of beef broth if the sauce got too thick. If you want to store them longer, freeze the cooked meatballs and sauce in different containers for up to three months. Let them thaw in the fridge overnight before warming them up slowly on the stove.
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Great Side Dishes
Egg noodles and mashed potatoes work great with these, but you've got lots of other tasty options too. Try them with lingonberry jam for a true Swedish experience its sweet and tangy taste works amazingly with the rich sauce. Want something lighter? Serve them over cauliflower mash or with some roasted Brussels sprouts on the side. A simple cucumber and dill salad with vinegar also goes really well with the creamy sauce.
Getting That Perfect Texture
Getting soft meatballs comes down to how you handle the mixture. Cold stuff helps keep the fat structure right, so use meat straight from the fridge. Mix all the non-meat ingredients together first, then gently fold in the ground meats just until they're combined. If you mix too much, the proteins get packed together and you end up with hard, dense meatballs. Chilling them briefly before cooking also helps the fat firm up, making juicier meatballs that keep their shape better when browning.
Common Questions
- → Can I swap out meats for Swedish meatballs?
You bet! Try mixing ground pork, beef and veal together. If you want something lighter, ground turkey or chicken works too.
- → How do I keep my meatballs from getting tough?
Don't mix the meat too much and roll them gently. Sticking them in the fridge before cooking helps them stay together better.
- → What goes well with Swedish meatballs?
Swedish meatballs taste awesome with potato mash, buttery egg noodles, roasted veggies, or plain steamed rice.
- → How can I get a thicker sauce?
For thicker gravy, let it bubble longer or stir in some cornstarch mixed with cold water (1 tablespoon of each).
- → Can I make Swedish meatballs before I need them?
Absolutely! Make both the meatballs and sauce early. Just keep them apart in the fridge and mix them when you warm everything up.