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The Best Homemade Swedish Meatballs
The Best Homemade Swedish Meatballs
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious Swedish meatballs in creamy gravy made with seasoned ground beef and pork.
Ingredients:
  • Meatballs:
  • 1 tablespoon butter
  • 1/2 large yellow or white onion, peeled, grated (use the large holes of a box cheese grater)
  • 1/4 cup milk
  • 3 slices of bread, crusts removed, bread cut into cubes (2 cups of cubed bread)
  • 3/4 pound ground beef
  • 1/2 pound ground pork
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground cardamom
  • Sauce:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef stock
  • 1/4 cup sour cream (use full-fat sour cream or the sauce may curdle)
  • Salt and pepper to taste
  • 2 tablespoons Lingonberry, red currant, raspberry or cranberry jelly, less or more to taste (optional)
Instructions:
  • Soak cubed bread in milk: Combine bread cubes and milk in a large bowl. Allow to rest for 5 to 10 minutes until bread absorbs the milk. Then shred using a fork or by hand.
  • Cook the grated onion: Heat 1 tablespoon of butter in a sauté pan over medium-high heat. Sauté the grated onion until translucent and softened, about 3 to 4 minutes. Allow it to cool for a minute off the heat.
  • Combine the cooled onions with the milk bread mixture, and then mix in the egg, ground beef, pork, salt, pepper, nutmeg, and cardamom using your hands until fully combined. For easier rolling, consider chilling the mixture for about 20 minutes.
  • Shape the mixture into 1 1/4 to 1 1/2-inch wide meatballs using your hands. Place them on a plate or sheet pan. Expect around 40 meatballs; they will be slightly moist.
  • In a large sauté pan over medium heat, melt 3 tablespoons of butter until foamy. Add the meatballs in batches, ensuring not to overcrowd the pan. Gently brown them on all sides using a wooden spoon or tongs. Carefully turn the meatballs to prevent them from breaking. Once they are browned and cooked through, transfer them to a bowl to keep warm for later. Discard the butter and residue from the pan using a paper towel. This ensures a fresh start for making the meatball sauce in the next step.
  • Prepare a rich roux by melting 3 tablespoons of fresh butter in a pan over medium heat until it bubbles. Gradually whisk in 3 tablespoons of flour until smooth, then cook until it reaches a coffee-with-cream hue.
  • Pour the stock gradually into the light brown roux while stirring constantly. The sauce will thicken at first, but as you continue to add stock slowly and stir, it will become smooth and silky.
  • Add the sour cream to the pan off the heat. For those choosing to include jelly, mix it in at this point or offer it as a side. Adjust seasoning by tasting and adding salt and pepper to your preference, typically around 1/2 teaspoon of kosher salt and 1/4 teaspoon of pepper.
  • Simmer meatballs in the sauce: Add meatballs back to the pan with the sauce and simmer on low heat for a few minutes until warmed through.
  • Serve piping hot straight from the pan: Enjoy over a bed of creamy mashed potatoes or delicate egg noodles. Alternatively, present each delectable Swedish meatball individually dunked in savory gravy for a gourmet appetizer experience. Share your feedback and rating below if you enjoyed this dish!

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