This Swedish Meatballs recipe is the only one you'll ever need. They can be served as an appetizer with picks or as a full flavored entrée. When served as a main dish, add a side of mashed potatoes or egg noodles to soak up every drop of the decadent sauce.
Easy Swedish Meatballs Recipe
Where did Swedish Meatballs originate? The name itself implies that Swedish meatballs are well, Swedish. It's believed by food historians that the actual recipe has Turkish roots based on a recipe that King Charles XII brought back to Sweden from Turkey in the early 18th century. Regardless, fast forward to now and Swedish meatballs are a buffet favorite known for the rich and creamy full flavored sauce.
How to Make the Best Swedish Meatballs Recipe
- Ingredients you'll need to make homemade Swedish Meatballs: Ground beef, ground pork, white bread, milk or cream, large eggs, chopped parsley, finely diced onion, chicken stock, garlic, allspice, nutmeg, salt, black pepper and butter.
- To make Swedish Meatball sauce you'll need: All purpose flour, butter, beef stock or broth, heavy cream, Worcestershire sauce, Dijon mustard and salt and black pepper for seasoning.
- Kitchen tools you'll need: A large deep skillet, medium bowl, sharp knife and cutting board, whisk, large spoon, measuring cups and spoons, a small meatball scoop and sheet pan for holding the meatballs after forming.
- How do you make Swedish Meatballs? First, soak bread slices in milk to soften. Add to a medium bowl with ground beef, ground pork and seasonings. Cook the onion and garlic on the stovetop then add to the meat mixture, and form into meatballs. Fry the meatballs in the same skillet until browned removing to a platter nearby so you can make the sauce. Make the sauce using all purpose flour and butter whisking in the stock and seasonings with Dijon mustard and Worcestershire sauce. Allow to bubble and thicken, then add the meatballs to the sauce. Allow to simmer on low until the meatballs are cooked through and the flavors marry.
- You can make the meatballs into any sized you like. For example, if you're serving them as an appetizer, smaller may work. As an entrée, large size works best. When changing the size or shape, adjust the cooking time appropriately.
- When making meatballs, the size of the diced onion matters. Think finely diced, as big pieces won't work here and could potentially cause the meatballs to fall apart.
- When making meatballs, it's important to make them similar in size for even cooking. Use a small meatball scoop or a tablespoon to divide the meat mixture.
- Store cooked Swedish Meatballs in the refrigerator for up to 3 days. Reheat gently in single serving portions in the microwave or in a heavy bottomed saucepan over medium heat on the stovetop. You may need to add additional beef stock to thin the sauce.
How to Serve Swedish Meatballs
Swedish meatballs can be served with colorful picks as an appetizer. You can also serve them over mashed potatoes, egg noodles or even cooked rice to soak up the sauce. You can also serve Swedish meatballs ladled over Texas toast.
More Meatballs Recipes to Make
- Slow Cooker Party Meatballs cook in the sweet and spicy sauce while you go about your day.
- Classic Spaghetti and Meatballs is comfort food personified.
- Buffalo Chicken Meatballs feature all of the buffalo wing flavors we love with bleu cheese dressing for dipping.
- Asian inspired Teriyaki Meatballs are a party snack everyone loves.
- Jamaican Jerk Meatballs are a fan favorite!
- Italian Meatball Bites are ready for dipping in warm pizza or marinara sauce.
- Vegetarian Meatballs from Pinch of Yum.
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Helpful Kitchen Items:
- 2 slices white bread
- ½ cup whole milk or cream
- 4 tablespoon salted butter divided use
- 1 medium onion finely diced
- 1 lb lean ground beef
- 1 lb bulk ground pork
- 3 medium cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 2 tablespoon worcestershire sauce
- 2 large eggs lightly beaten
- ¼ cup chopped fresh Italian parsely plus additional for garnishing
- olive oil for frying
- 4 tablespoon butter
- ¼ cup all purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- salt and black pepper to taste
- mashed potatoes or cooked egg noodles for serving
- To make meatballs: In a large mixing bowl, soak bread in milk for 10 minutes or until all is absorbed.
- In a large skillet, melt 2 tablespoon butter over medium high heat. Add onion, cooking for 2-3 minutes just until beginning to soften. Add garlic, cook for 1 minute longer. Remove from heat
- To the large mixing bowl, add ground beef, ground pork, onion and garlic, salt, pepper, allspice, nutmeg, worcestershire sauce, eggs and parsley. Use your hands to mix until fully combined.
- Have nearby a sheet pan. Form mixture into 20-24 even size meatballs.
- In the same skillet used to cook onion, heat a a couple of drizzles of olive oil plus reserved 2 tablespoon butter over medium-high heat. Cook meatballs browning on all sides for 3-4 minutes or until cooked through and no pink remains. If cooking in batches, add additional oil and butter as needed.
- Once all are cooked, remove to a platter, cover and keep warm.
- To make the sauce: In the same skillet, add 4 tablespoon butter for sauce over medium heat. Add flour, whisk until all is absorbed, cook just until it turns brown in color. Gradually whisk in broth, whisking constantly. Add cream, Worcestershire sauce, Dijon and salt and black pepper to your taste. Simmer for 5 minutes or until reduced and thickened. Add meatballs back to sauce. Turn to coat.
- Serve meatballs over mashed potatoes or cooked noodles garnished with chopped parsley.
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