Swedish Meatballs

These Swedish Meatballs are so tender and a topped with a flavorful gravy that is good over pasta or rice. Keep them warm in the slow cooker for a great potluck dish!

Swedish Meatballs - so tender with a flavorful gravy. Serve over noodles or rice. the-girl-who-ate-everything.com

Our church was having a heritage night where we all had to bring a dish that came from our ancestors. I’m Swedish on both sides of my family so there was no question that I needed to bring a Swedish dish. I mean I’m obviously Swedish with my bright blue eyes (errr…green) and blond hair (that has to be bleached every two months). Honestly, we didn’t grow up having anything Swedish for holidays…evahh. So, me bringing an authentic Swedish dish was as authentic as me stopping by IKEA on the way to the event and buying their Swedish meatballs (which I was so close to doing after 6 hours of soccer games).

I cannot attest for the authenticity of these, but I can tell you that they are delicious. I’ve made them a couple of times and have learned what works best and what doesn’t. I may or may not have forgot to put the egg in once. Oops. Swedish Meatballs - so tender with a flavorful gravy. Serve over noodles or rice. the-girl-who-ate-everything.com

This is your meat mixture – 2/3 pound ground beef and 1/3 pound pork. I will say that I’ve done it with equal parts beef and pork just because it what’s I had and they were great. There are two kinds of ways people make meatballs. Some use breadcrumbs, some use bread soaked in milk – which is the version we’re using here. Neither way is the correct way but the milk soaked bread version makes for a super tender meatball. The meat mixture will be really wet so I suggest chilling it for 30-60 minutes to firm it up before making your balls.Swedish Meatballs - so tender with a flavorful gravy. Serve over noodles or rice. the-girl-who-ate-everything.com

Of course the time I didn’t chill my meat was when I took a picture. Just imagine that if you chill your meat, the balls will be much rounder and a little more perfect. Perfect never was my thing though. You do brown the meatballs in a skillet before baking them. Don’t skip this part. It gives them that little extra burst of flavor.Swedish Meatballs - so tender with a flavorful gravy. Serve over noodles or rice. the-girl-who-ate-everything.comThe gravy is super simple to make and is rich but not too rich if you know what I mean.

Swedish Meatballs - so tender with a flavorful gravy. Serve over noodles or rice. the-girl-who-ate-everything.com
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Swedish Meatballs
Servings: 18 meatballs
Ingredients
  • 2 slices white bread , toasted and crumbled
  • 1/2 cup heavy cream
  • 1 teaspoon butter
  • 1 small onion , minced
  • 2/3 pound ground beef
  • 1/3 pound finely ground pork
  • 1 egg
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
Gravy:
  • 1 tablespoon butter
  • 1/4 cup chicken broth (can use beef broth as well)
  • 3 tablespoons all-purpose flour , or as needed
  • 2 cups beef broth , or as needed
  • 1/2 cup sour cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown and is soft.
  3. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, and allspice. Lightly mix in the bread crumbs and cream.
  4. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  5. Bake in the preheated oven until the meatballs are tender, about 20-40 minutes. Remove meatballs and place in a serving dish.
  6. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs over pasta or rice.
  7. Make ahead tip: Keep meatballs warm in a slow cooker with gravy and stir in sour cream before serving.
Recipe Notes
You can use 1/2 pound beef and 1/2 pound pork instead of 2/3lb and 1/3lb. I don't notice a difference in taste.

Make ahead tip: Place meatballs in the slow cooker with the gravy if eating later. Stir in sour cream before serving.

This doubles easily!

Source: Allrecipes
Swedish Meatballs - so tender with a flavorful gravy. Serve over noodles or rice. the-girl-who-ate-everything.com

 

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Comments

  1. These look amazing! I love swedish meatballs!

    Paige
    http://thehappyflammily.com

  2. Surya-Patricia Lane Hood says:

    They sound good but they aren’t Swedish. I learned to make Swedish meatballs in Sweden. For one thing, every authentic Swedish meatball I’ve ever had, had an ingredient yours don’t: veal.

  3. Donna Johansen says:

    You mentioned Sausage and then you say ground pork. Is it pork sausage like a breakfast sausage or ground pork?

    • Ground pork, not breakfast sausage. At least, based on most similar recipes, that’s what I assume. It’s what I used when making them, and it worked quite well!

  4. The recipe was very tasty! While one commenter said that they might not be Swedish, as someone who grew up in a Swedish-heavy community in northern Minnesota, I think you did an excellent job. In the U.S. it’s pretty common for Swedish meatballs to not have veal since then like no one would be able to eat them because it would be too expensive. You also make it pretty clear that these aren’t authentic—they’re your personal recipe to recreate a taste you enjoy. The only changes I made was that I used 1/2 and 1/2 instead of heavy cream (just didn’t have any on hand) and added 1/2 t of pepper. Next time I will probably omit the brown sugar, but that’s just less of a preference for a sweet taste to my meatballs. Otherwise, the meatballs were great, gravy was great, ate it over potatoes and look forward to the leftovers!

  5. Looking over your recipe I can tell you that it is very similar to the recipe I use, handed down to me from my mother and her mother, born and raised in Sweden. These days the veal appears to be very optional based mainly on a persons budget. The original recipe I have does call for veal but I have often made mine without. I use 2-3 slices white bread (with the crusts removed) soaked in milk and “wrung out” and no brown sugar. I also tend to increase the Allspice to taste. These are delicious and as close to the real thing one can get, outside of traveling to Sweden!

  6. I do not care which way you make them they are wonerful!

  7. This is my favourite. So easy and very yummy. I should make it for dinner!

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    It sort of feels too complex and extremely extensive for me.
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