Get ready to embark on a culinary journey to Sweden with these incredible Swedish Meatballs. Bursting with flavors that will make your taste buds dance with joy, these tender and succulent meatballs are an absolute sensation. The perfect blend of ground beef and pork, combined with aromatic onions and garlic, creates a symphony of taste in every bite. Paired with a luxuriously creamy sauce, these meatballs are a true masterpiece that will transport you to a world of culinary delight.
The Best Swedish Meatballs Recipe
Get ready to be swept away by the extraordinary and utterly delectable Swedish Meatballs. These culinary gems are a testament to the artistry of flavor, a symphony of taste that will leave you craving more. Imagine sinking your teeth into tender, succulent meatballs made from the finest combination of ground beef and pork. Each morsel is infused with the tantalizing aromas of perfectly grated onions and meticulously minced garlic, enhancing the experience with every heavenly bite.
But it doesn’t stop there. These meatballs reach their pinnacle of perfection when paired with a luxurious, velvety cream sauce. Picture a rich, silky blanket of flavor enveloping each meatball, caressing them with a blend of richness and sophistication. This divine sauce boasts the harmony of unsalted butter, creating a velveteen base, while the infusion of soy sauce and Dijon mustard adds a touch of savory complexity.
Why You’ll Love These Swedish Meatballs
- Unparalleled Flavor Sensation: Brace yourself for an explosion of taste unlike any other. These Swedish Meatballs are a symphony of flavors, combining the richness of ground beef and pork with the aromatic notes of grated onion and minced garlic. The lusciously creamy sauce, with its velvety texture and tantalizing undertones, elevates the dish to new heights of culinary excellence.
- Homemade Goodness and Quality Control: By making these meatballs from scratch, you have complete control over the quality and freshness of the ingredients. Say goodbye to pre-packaged alternatives and revel in the satisfaction of creating a homemade masterpiece.
- Versatility and Crowd-Pleasing Potential: These Swedish Meatballs are versatile crowd-pleasers that are sure to impress everyone around the table. Whether served over a bed of creamy mashed potatoes, tossed with egg noodles, or accompanied by a side of tangy lingonberry sauce, they make for a memorable and comforting meal.
Ingredients You’ll Need
Meatballs
- Ground beef: This essential ingredient forms the hearty foundation of the meatballs, infusing them with rich flavor and juiciness.
- Ground pork: Adding depth and succulence, the ground pork contributes a luscious and tender texture to the meatballs.
- Onion (grated): Grated onion lends both moisture and a subtly sweet undertone, elevating the overall taste of the meat mixture.
- Garlic (minced): With its aromatic essence, minced garlic imparts a delightful hint of savory flavor to the meatballs.
- Breadcrumbs: Playing a crucial role as a binding agent, breadcrumbs help hold the meatballs together while providing a pleasing texture. I prefer using panko breadcrumbs, but regular breadcrumbs or even crushed crackers will work.
- Egg: Acting as a binder, the egg binds the ingredients, ensuring the meatballs maintain their shape and cohesiveness. Substitute with flaxseed meal mixed with water for an egg-free alternative.
- Milk: Adding moisture and tenderness, the milk keeps the meatballs moist throughout the cooking process.
- Salt and pepper: These classic seasonings enhance the flavors, bringing out the best in the meatballs.
Sauce
- Unsalted butter: Melted to perfection, unsalted butter forms the indulgent base of the cream sauce, enhancing its richness and depth.
- All-purpose flour: As the thickening agent, flour gives the cream sauce its desired consistency, allowing it to beautifully coat the meatballs. For gluten free version, sub with gluten-free flour or cornstarch.
- Beef broth (low-sodium): The beef broth infuses the sauce with savory undertones, intensifying the overall flavor profile. Vegetable or chicken broth can also be used.
- Heavy cream: The luscious heavy cream introduces a velvety smoothness and a touch of decadence to the sauce. Feel free to substitute with full-fat coconut milk.
- Soy sauce: Adding a delightful umami note, soy sauce amplifies the depth of flavor in the cream sauce. Possible substitutions are tamari sauce or Worcestershire sauce.
- Dijon mustard: With its tangy and robust character, Dijon mustard imparts a unique and distinctive taste to the sauce.
- Salt and pepper: Seasonings that balance and harmonize the flavors, ensuring the cream sauce is perfectly seasoned.
How To Make Swedish Meatballs
Let’s dive into making these mouthwatering Swedish Meatballs together! Follow these simple steps, and soon you’ll be savoring tender meatballs in a creamy sauce that’s the epitome of comfort and flavor.
Mixing And Shaping The Meatballs
Get a large mixing bowl and combine the ground beef, ground pork, grated onion, minced garlic, breadcrumbs, egg, and milk. Mix everything together until well combined. Feel free to use your hands—it’s a little messy but incredibly satisfying, or a small scoop for the best results!
Now comes the fun part—shaping the mixture into meatballs. Take small portions of the mixture, about 1 inch in diameter, and roll them between your palms to form even-sized meatballs. The goal is to have meatballs that are uniformly shaped, allowing them to cook evenly and look picture-perfect.
As you shape the meatballs, place them on a clean plate or baking sheet. Repeat this process until you’ve used up all the mixture. Depending on the size you make, you should end up with around 25-30 meatballs—enough to feed a hungry crowd or have leftovers for a delicious next-day meal.
Browning the Meatballs to Perfection (Frying or Air-Frying)
Here you have a couple options. You can either fry the meatballs or air fry them.
Frying the Meatballs: Heat up a skillet over medium heat and add some vegetable oil. Once the oil is hot, carefully place the meatballs into the skillet, ensuring they have enough space to cook evenly. Let them sizzle and brown on all sides, turning them occasionally to achieve a beautiful golden crust. This stovetop method creates a delicious caramelized exterior while keeping the meatballs juicy and flavorful on the inside.
Air-frying the Meatballs: Preheat your air fryer according to the manufacturer’s instructions. Place the meatballs in a single layer in the air fryer basket, making sure they have some space between them. Cook the meatballs in the air fryer at the recommended temperature (usually around 375°F/190°C) for about 10-12 minutes, or until they are nicely browned and cooked through. This method yields a similar golden and crispy exterior while using less oil.
Creating the Creamy Sauce
In the same skillet used for the meatballs, melt some unsalted butter. As it melts, sprinkle in the all-purpose flour, whisking continuously to create a roux. Let the roux cook for a minute or two until it turns a light golden color. Gradually pour in the beef broth, whisking constantly to prevent lumps. Allow the mixture to come to a gentle simmer, and let it cook for a few minutes until the sauce thickens.
Once the sauce has thickened, pour in the heavy cream, soy sauce, and Dijon mustard. Stir everything together until well combined. Let the sauce simmer for a few more minutes, allowing the flavors to meld and the sauce to reach the desired consistency. Taste and season with salt and pepper according to your preference.
Bringing It All Together
Add the cooked meatballs back into the skillet with the sauce, gently stirring to coat them evenly. Allow the meatballs to simmer in the sauce for a couple of minutes to absorb the flavors. The meatballs will soak up the creamy goodness, resulting in a harmonious marriage of flavors.
Serve the Swedish Meatballs over a bed of creamy mashed potatoes, alongside buttery egg noodles, or with a side of tangy lingonberry sauce. Whichever way you choose to enjoy them, these meatballs are bound to be a showstopper at your table. Don’t forget to garnish with fresh herbs for an extra touch of elegance and serve with a smile.
Frequently Asked Questions
Absolutely! Swedish Meatballs can be made ahead of time for convenience. After frying or air-frying the meatballs, allow them to cool completely. Once cooled, store them in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to serve, gently reheat the meatballs in the cream sauce over low heat until warmed through.
Absolutely! To make a vegetarian version of Swedish Meatballs, you can use plant-based alternatives such as textured vegetable protein (TVP), tofu, or seitan as a substitute for the ground meat. Ensure the other ingredients, such as onions, garlic, breadcrumbs, and seasonings, are included to maintain the desired flavor and texture. Adjust the cooking time accordingly to ensure the vegetarian meatballs are cooked through.
Certainly! To make gluten-free Swedish Meatballs, replace regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use finely ground gluten-free oats as a substitute. Ensure that all other ingredients, such as the meat, onions, and seasonings, are gluten-free as well. By making these simple substitutions, you can enjoy Swedish Meatballs without gluten-related concerns.
Expert Tips
- Double Up on the Onion: For an extra burst of flavor and moisture, consider doubling the amount of grated onion in the meatball mixture. The onion adds a subtle sweetness that enhances the overall taste and keeps the meatballs juicy. Don’t worry about the texture—once cooked, the onion will blend seamlessly with the other ingredients.
- Chill the Meatball Mixture: After mixing the ingredients for the meatballs, refrigerate the mixture for about 30 minutes before shaping them. Chilling the mixture helps it firm up, making it easier to roll into smooth and evenly-sized meatballs. This step also allows the flavors to meld, resulting in a more delicious end result.
- Test for Seasoning: Before shaping the entire batch of meatballs, it’s essential to test the seasoning of the mixture. Take a small portion of the mixture and cook it in a skillet. Taste and adjust the salt and pepper if needed. This allows you to fine-tune the seasoning before committing to the entire batch, ensuring that every meatball is perfectly seasoned.
- Use a Meat Thermometer: To ensure your meatballs are cooked through and safe to eat, consider using a meat thermometer. Insert the thermometer into the center of a meatball, and it should register an internal temperature of 160°F (71°C). This helps you avoid overcooking or undercooking the meatballs, resulting in a tender and succulent texture.
- Let the Meatballs Rest: After frying or air-frying the meatballs, allow them to rest for a few minutes before adding them to the cream sauce. This resting time allows the juices to redistribute within the meatballs, making them even more flavorful and tender. It’s a simple step that can make a big difference in the overall eating experience.
Storage
Fridge
Once cooked, let the Swedish Meatballs cool to room temperature. Place them in an airtight container or sealable bag and refrigerate them promptly. The meatballs can be stored in the refrigerator for up to 2-3 days. When reheating, gently warm the meatballs in the cream sauce over low heat until thoroughly heated.
Freezer
If you decide to make a bigger batch and have some to freeze, you can put the meatballs and sauce in an airtight container and store them in your freezer for up to 2 months. You can store small portions so you can thaw and reheat them as you need.
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Swedish Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 medium onion grated
- 1 clove garlic minced
- ½ cup breadcrumbs
- 1 large egg
- 5 tablespoons milk
- salt and pepper to taste
- 2 tablespoons vegetable oil for frying
Cream Sauce
- 3 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 2 cups beef broth low sodum
- ⅔ cup heavy cream
- 2 teaspoons soy sauce
- 2 teaspoons Dijon mustard
- salt and pepper to taste
Instructions
Meatballs
- In a large mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, egg, and milk. Mix until well combined. Season with salt and pepper, then set aside for 10 minutes to allow the flavors to meld.
- Roll the mixture into small, evenly-sized meatballs (about 1 inch in diameter). You should have around 25-30 meatballs.
- Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and fry until they are brown and cooked through, turning occasionally to ensure even cooking. This should take about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- If you're air frying the meatballs, preheat your air fryer according to the manufacturer's instructions. Place the meatballs in a single layer in the air fryer basket, making sure they have some space between them. Cook the meatballs in the air fryer at the recommended temperature (usually around 375°F/190°C) for about 10-12 minutes, or until they are nicely browned and cooked through. This method yields a similar golden and crispy exterior while using less oil.
Cream Sauce
- In the same skillet used for the meatballs, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to create a roux.
- Gradually add the beef broth to the roux, whisking constantly to avoid lumps. Allow the mixture to come to a simmer, and cook for 2-3 minutes until the sauce thickens.
- Stir in the heavy cream, soy sauce, and Dijon mustard. Season with salt and pepper to taste. Continue to simmer the sauce for another 2-3 minutes until it reaches your desired consistency.
- Add the cooked meatballs back into the skillet with the sauce, gently stirring to coat them evenly. Cook for an additional 2-3 minutes to heat the meatballs through.
- Serve over mashed potatoes, egg noodles, or with a side of lingonberry sauce.
Tips & Notes:
- For best results, use a combination of ground beef and pork with a moderate fat content, such as 80% lean/20% fat. This helps maintain juiciness and flavor in the meatballs.
- Grating the onion ensures that it blends seamlessly into the meat mixture, providing moisture and enhancing the taste. Squeeze out any excess liquid from the grated onion before adding it to the mixture.
- Feel free to adjust the seasoning of the meatball mixture to suit your taste preferences. You can add additional herbs, spices, or even a touch of Worcestershire sauce for extra flavor.
- When shaping the meatballs, keep in mind that smaller-sized meatballs will cook faster and more evenly. Aim for meatballs that are approximately 1 inch in diameter.
- If using an air fryer, make sure to preheat it according to the manufacturer’s instructions before cooking the meatballs.
- The cream sauce can be customized by adjusting the consistency. If you prefer a thicker sauce, cook it for a few more minutes to reduce and intensify the flavors. Conversely, if you prefer a thinner sauce, you can add a little more broth or cream to achieve your desired consistency.
- Serve the Swedish Meatballs with your choice of accompaniments, such as mashed potatoes, egg noodles, lingonberry sauce, or pickled cucumbers, to create a complete and authentic Swedish dining experience. Don’t forget to garnish with fresh herbs for an extra pop of freshness and color.
- Leftover meatballs and sauce can be stored separately in airtight containers in the refrigerator for a few days. Gently reheat them together in a skillet or microwave before serving.
- This recipe can be easily doubled or halved to suit your needs, whether you’re cooking for a crowd or a cozy dinner for two. Adjust the ingredient quantities accordingly while maintaining the same ratios.
In your nutrition information, you mention “Servings: 1”. Can you please let me know what a serving portion would be to coincide best with your nutrition information as I want to make this for meal prep (5 meals). Would your nutrition information (although it is provided as a courtesy) be pretty close to staying the same for 5 servings from this one meal? Thank you!
Absolutely, the nutritional information is provided per serving. If you’re planning to use this recipe for meal prep, you can just divide the finished dish into five equal portions. The nutritional content should remain fairly consistent across all servings. Happy meal prepping!
My meatballs totally fell apart in the pan. I let them sit in the fridge for at least 20 min. Think they need more of a binding agent.
Sorry to hear that! If your meatballs fell apart, it could be due to a few factors. Firstly, make sure you’re not overmixing the meat mixture, as it can make the meatballs less cohesive. Secondly, while chilling helps, you might consider adding a bit more breadcrumbs or another egg to act as a binder. Lastly, when you’re forming the meatballs, pack them a bit more tightly. Hopefully that helps!