Swedish meatballs
- Preparation 35 min
- Cooking 25 min
- Servings 4 to 6
- Freezing Absolutely
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Strap on your tuque with some brown sauce, because we’re tackling a classic: Swedish meatballs! These tender, juicy little wonders are coated in a decadent, creamy sauce that will make you forget all your worries. We’re talking about a mythical dish, the kind that makes IKEA fans shudder and turns an ordinary dinner into a Nordic feast worthy of a Viking.
The story goes that these dumplings were inspired by Turkish cuisine before becoming the gourmet emblem of Sweden. But honestly, we’re all about what’s on the plate: flavorful meat seasoned just right, a rich sauce that coats every bite, and of course, a dollop of buttery mashed potatoes for dipping. And because we don’t do things by halves, we add a touch of cranberry jam for that sweet-tart kick that balances everything out perfectly.
If you’re looking for an easy, authentic Swedish meatball recipe, you’ve come to the right place! We’ve focused on simple but effective ingredients, a solid technique and a result that will keep you coming back for a second (or even third) helping. Because let’s be honest: a plate of meatballs in sauce is something you can’t turn down!
So, unbuckle your seat belt, get out your best pan and get ready to feast. Tonight, we’re eating like Scandinavian kings!
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Tips & Tricks for Even More Decadent Swedish Meatballs!
🔥 Pro Tips
- Mix well, but not too much! Overworking the meat will make the meatballs too firm. Mix just enough to incorporate the ingredients.
- Golden perfection! Sear the meatballs over medium-high heat to get that delicious crust before letting them simmer in the sauce.
- Ultimate texture! Add a bit of milk-soaked breadcrumbs to the meat for irresistibly tender meatballs.
🧊 Storage & Freezing
- Refrigeration: Keeps for 3 days in an airtight container in the fridge.
- Freezing: ❌ Not recommended for the sauce (it might separate), but the meatballs alone can be frozen for up to 3 months.
🥩 Customization & Variations
- Other meats: Swap out beef and pork for chicken or turkey for a lighter version.
- Extra creamy twist: Add more sour cream to the sauce for an extra touch of richness.
🍽️ Epic Side Dishes
- Buttery mashed potatoes – a timeless classic!
- Egg noodles – perfect for soaking up every drop of sauce.
- Lingonberry or cranberry jam – that sweet-salty balance makes all the difference!
Buckle up, serve yourself a big plate, and savor every bite… because tonight, we’re not counting calories! 😏🔥
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Ingredients
- 2 large shallots, very finely chopped
- 2 garlic cloves, finely chopped
- Olive oil
- 2 slices brown bread, diced
- 1/4 cup milk
- 500 g lean ground beef
- 500 g lean ground pork
- 1/4 teaspoon five Chinese spices
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried oregano
- Fresh parsley for the service
- Salt and pepper from the mill
Ingredients for the sauce
- 1/4 cup butter
- 1/3 cup flour
- 4 cups beef broth
- 1 tablespoon white wine
- 2 teaspoons Dijon mustard
- 3/4 cup 14% sour cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper from the mill
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Preparation
- In a large skillet over medium-low heat, add the shallots and garlic followed by a drizzle of olive oil. Cook, stirring for 3 to 4 minutes to soften. Pour into a plate and let cool for 10 minutes.
- In a large bowl, add the bread and milk and toss. Let stand 2 minutes.
- Add the ground meat, the spices, the onion mixture then season with salt and pepper generously. Mix with your hands for 4 to 5 minutes to combine the ingredients. Form small meatballs using a large tablespoon of the mixture. Set aside.
- In the same large skillet over medium-high heat, add a drizzle of olive oil and brown the meatballs on each side, for 5 to 6 minutes in total, until the meatballs are fully cooked. Remove with a slotted spoon and reserve on a plate.
- Wipe the pan and heat over medium-low heat. Melt the butter and add the flour. Mix to form a roux and cook for 1 to 2 minutes while stirring.
- Add beef broth, white wine and Dijon mustard then season with salt and pepper generously. Bring to a low boil and stir constantly with a whisk, for 3 to 5 minutes, to break up the lumps and thicken the sauce.
- Add the sour cream and the thyme leaves then mix with the whisk until smooth.
- Add the meatballs and mix to coat. Cook for 2 to 3 minutes, stirring gently. Serve with rice and roasted vegetables. Drown with sauce and garnish with fresh parsley!
Yes, you can prepare the dumplings and store them in the fridge for up to 24 hours before cooking. You can also freeze them raw on a baking sheet, then transfer them to an airtight bag to keep for 3 months.
The essentials: mashed potatoes, egg noodles and cranberry jam. But they’re also great with rice or a crisp salad for a touch of freshness.
Sear them in a hot frying pan with a little butter and oil. Don’t turn them over too quickly; let them caramelize for a few minutes before moving them.
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