This easy recipe for Swedish meatballs makes the best, most tender and juicy meatballs!
Seasoned ground pork and beef are formed into bite-sized meatballs, and smothered in a creamy Dijon sauce.
Served over potatoes or noodles, this rich, savory dish will be a family favorite in no time!
What are Swedish Meatballs?
- Made popular by IKEA, Swedish meatballs are small and mild-flavored.
- These tasty morsels are multi-purpose and quick to make!
- Batch cook Swedish meatballs and freeze them for last-minute dishes!
- Keep these easy Swedish meatballs with their gravy warm in a crockpot and guests can help themselves!
Ingredients and Variations
Meat: The combination of beef and pork keeps these meatballs moist! Ground chicken, turkey, or veal can be used in place of the beef, but always use ground pork for that extra fat and delicious flavor!
Sauce: For a tangy flavor, use half sour cream and half heavy cream, and be sure both are full-fat to prevent curdling. Soy sauce can be used instead of Worcestershire if it’s not available.
Variations: For the most authentically flavored Swedish meatballs, add ¼ teaspoon of allspice and nutmeg to the meat mixture. Bulk up the sauce by adding sauteed mushrooms or leeks for more texture and flavor.
How to Make Swedish Meatballs
- Blend beef and pork until no lumps remain. Add the remaining ingredients (as directed in the recipe below).
- Using a cookie scoop or your hands, roll meatballs into uniform balls (about the size of a walnut, they’ll shrink a little).
- Lay the meatballs on a baking sheet, cover, and refrigerate for at least two or more hours (this keeps them firm as they’re browned).
- Brown the meatballs on all sides in a skillet in oil in stages.
For the Sauce
- Melt butter in a skillet and whisk in flour until smooth. Use the same skillet to get all that savory meatball flavor!
- Whisk in broths, then the remaining ingredients. Allow the sauce to simmer until thickened.
- Place meatballs in the sauce, heat through, and serve over noodles.
What to Serve With Swedish Meatballs
Make easy Swedish meatballs as an appetizer with grape jelly, or in a zesty cranberry sauce. Or serve them as a hearty entrée over mashed potatoes, or egg noodles and a leafy green salad with a thick slice of homemade bread for soaking up all that rich gravy.
They’re perfect in a hearty vegetable soup, and even in a traditional spaghetti sauce; The possibilities are endless!
Storing Leftover Swedish Meatballs
- Keep leftover meatballs together with the sauce in a covered container for up to 4 days in the refrigerator and reheat them in the microwave.
- Add meatballs and sauce to a soup, stew, stir fry or make a hearty meatball sandwich!
- Freeze leftover Swedish meatballs on a baking sheet before transferring them to a zippered bag. They’ll keep for about 3 months.
- The sauce can be frozen as well but will lose some of its texture once thawed, it can be revived by whisking in a little flour over medium heat to make it creamy again.
Meatballs and Meatloaf!
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Swedish Meatballs
Equipment
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 onion finely chopped (1½-2 cups)
- ⅔ cup dry bread crumbs
- 1 egg
- 1 clove garlic minced
- 5 Tablespoons milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon oil for frying, more as needed
Creamy Sauce
- 3 Tablespoons butter
- 3 Tablespoons flour
- ⅔ cup vegetable broth
- ⅔ cup beef broth or beef stock
- ⅔ cup heavy cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- chopped fresh parsley optional for garnish
Instructions
- Combine beef and pork, breaking up lumps. Add onion, breadcrumbs, egg, garlic and mix slightly. Then add milk, salt, and pepper. Mix well.
- Using a 1 Tablespoon cookie scoop (or a spoon), make 48-60 meatballs. Gently roll in your palms to create round balls. Lay the meatballs on a baking tray or plate, cover, and refrigerate for 2 (or more) hours*.
- Preheat oven to 350˚F. Set aside a 2½-3 quart baking or casserole dish.
- In a large non-stick skillet, heat about half of the oil on medium heat. Add about a third of the meatballs and brown on all sides. Add to the baking dish. Repeat with remaining oil and meatballs.
- Cover the baking dish and bake the meatballs for 30 minutes.
Cream Sauce
- In a medium skillet on low heat, melt butter. Whisk in flour and cook for 2 minutes. Add broths, whisking continuously. Add cream, soy sauce, and mustard, whisk well. Bring to a simmer and allow sauce to thicken, stirring often for about 5-10 minutes.
- Serve meatballs and sauce with mashed potatoes or new potatoes. Garnish with parsley if desired.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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