Easy Swedish Meatballs Recipe
Any time you long for a warm, comforting meal, Swedish meatballs do the trick! While they’re not a classic Southern dish, they have many similarities and are always a hit on our table.
Did you know they have Turkish roots? Swedish meatballs go back to the 18th century when Swedish King Charles XII spent time in Turkey and brought their recipe for köfte back to Scandinavia. The original Turkish dish consists of ground, spiced meat shaped into balls or cylinders. Over time, the recipe changed to suit Swedish tastes.
Now you know that bit of trivia, you can also entertain your family by calling your Swedish meatball dish “köttbullar,” as they are known in their home country.
Today, people all over the world love Swedish meatballs, thanks in part to their being a popular item at IKEA. They are comforting crowd pleasers that can be served as a main course, appetizer, or family-style potlucks, parties and family get-togethers.
What to serve with Swedish meatballs
The perfect Swedish meatball meal isn’t just about the meatballs themselves; it’s also about what you choose to serve with them. Let’s look at some classic and delicious side dishes, beverages, and desserts to complement this meal.
Swedish cuisine often pairs meatballs with creamy mashed potatoes, rice or buttered noodles to soak up the flavorful sauce. Lingonberry jam, a staple in Swedish pantries, adds a tart and sweet touch that cuts through the richness of the dish. If you can get your hands on it, great, but cranberry sauce is an easier substitute.
A refreshing cucumber salad with dill provides a light and tangy contrast to the hearty meatballs.
Adult beverages that pair well could be a chilled glass of Pinot Grigio or a Swedish lager to wash down the rich flavors. For non-alcoholic options, fruit tea is a good option.
For dessert, baked apple slices, apple pizza or caramel apple Bundt cake are all similar to the flavors of a traditional Swedish apple cake.
Ingredients needed to make this easy Swedish meatballs recipe
Here are the items you’ll need to make this recipe for Swedish meatballs a success:
- Ground Beef: Forms the primary protein base and a robust, meaty taste.
- Ground Pork: Adds tenderness and contributes a mild, savory flavor.
- Egg: Binds the meatballs so they hold their shape during cooking.
- Panko: Absorbs moisture and keeps the meatballs moist and tender. You will see in the recipe you can substitute sandwich bread cubes if you do not have panko on hand.
- Grated Onion: Delivers mild onion flavor to the meatballs without being too overpowering.
- Spices: Nutmeg, allspice, garlic powder, salt, and pepper blend for a well-rounded, and savory depth of flavors in the meat.
- Olive Oil: Gives an evenly cooked, golden-brown exterior to the meatballs.
- Butter: Makes the sauce creamy, rich and flavorful.
- Flour: Thickens the sauce for a velvety texture.
- Beef Broth: Adds a savory base to the sauce.
- Dijon Mustard: Enhances the sauce’s tanginess and complexity.
- Worcestershire Sauce: Brings in yet another flavor note with umami.
- Sour Cream: Gives the sauce a creamy, slightly tart finish.
- Fresh Parsley: A vibrant touch to add color and freshness to the dish.
Frequently asked questions about Swedish meatballs
Here are questions that come up most often when I share this recipe for easy Swedish meatballs. Let me know in the comments if you have a question you do not see answered here. I will reply as soon as possible!
What makes Swedish meatballs different from regular meatballs?
The main thing that sets Swedish meatballs apart from other meatballs is the creamy sauce that goes with them. The rich and flavorful gravy is made with a roux of butter and flour, beef broth and heavy cream.
How do I keep meatballs from falling apart?
While the egg and breadcrumb work well as binders, you should be careful not to overmix the ingredients, which helps them keep their shape.
Why did my Swedish meatball sauce separate?
To prevent your meatball sauce from separating, gradually whisk in your ingredients and avoid overheating the sauce.
What is the best way to store and reheat leftover Swedish meatballs?
You can store meatballs and sauce separately in airtight containers in the fridge for up to three days. Reheat them together in a saucepan over low heat until warm, stirring occasionally to prevent sticking.
More Grandma-Approved Recipes
If you loved this recipe for easy Swedish meatballs, here are a few other recipes you should try! They are all delicious and Grandma-approved.
- Leftover Pot Roast Beef Hash
- The Easiest Ground Beef Tacos
- Ground Beef Casserole with Crescent Rolls
- Creamy Chicken Fettuccine Alfredo
- Ham and Cheese Sliders
- Easy Chicken and Rice Casserole
Easy Swedish Meatballs Recipe
Equipment
- Large mixing bowls
- Small mixing bowls
- Large skillet or dutch oven
Ingredients
Meatball Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 egg
- ½ cup panko or 2 slices of sandwich bread chopped into small cubes
- 1 medium yellow onion grated
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons olive oil for frying
Sauce Ingredients
- ¼ cup butter half a stick
- â…“ cup all-purpose flour
- 3 cups beef broth
- ½ teaspoon dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- ¾ cup sour cream
- Salt and freshly ground black pepper to taste
- 2 Tablespoons fresh parsley leaves chopped
Instructions
- Grate onion with a box grater in a small bowl.
- Add panko or sliced bread into the bowl with onion and mix. Set aside while you prepare the rest of the meatball ingredients.
- In a large mixing bowl, combine the rest of the meatball ingredients, except for the olive oil.
- Add onion and bread mixture to the rest of the ingredients and mix with your hands until well combined.
- Spoon out meatball mixture with a 2 Tablespoon scoop or measuring spoon and form into balls. If using 2-21/2 Tablespoons of meat mixture, you will yield about 25-30 meatballs.
- Add the olive oil to the skillet or dutch oven and heat to medium-high heat. Cook the meatballs in two batches in the skillet for 4-5 minutes, until browned on all sides. Use tongs to flip them easily. Add more olive oil, if needed, for the second batch.
- Transfer the meatballs to a plate and cover. And pour out any extra oil or fat from the meatballs, but don’t wipe out the skillet.
- For the gravy, melt butter in the same skillet. Whisk in flour and continue whisking for 1 minute until brown and bubbly.
- Gradually whisk in beef broth, whisking continually until thickened, about 1-2 minutes.
- Whisk in the dijon mustard and worcestershire sauce until combined.
- Remove from heat and stir in sour cream, salt and pepper.
- Add the meatballs back to the skillet and return to heat.
- Cook on medium-high for 8-10 minutes until the meatballs are cooked through and the sauce thickens to your liking.
- Sprinkle with chopped fresh parsley and serve immediately.
Notes
- If you don’t have allspice, you can substitute with equal parts nutmeg, cinnamon and cloves.
