Swedish meatballs are a traditional Scandinavian dish that has gained international recognition for their distinctive blend of flavors and creamy sauce. This recipe combines ground beef and pork with a balanced mixture of spices, including nutmeg, ginger, and cumin, to create meatballs that are tender and flavorful. They are then paired with a rich, smooth gravy made from beef broth, cream, and a touch of Worcestershire sauce.
Served commonly with mashed potatoes or egg noodles, Swedish meatballs are considered a comforting main course suitable for both family meals and formal dining.
What Are Swedish Meatballs?
Swedish meatballs, or köttbullar, have a rich history dating back to the 18th century in Sweden. Unlike other meatballs, they’re a mix of beef and pork, seasoned with aromatic spices, which gives them their distinctive flavor. Traditionally served with a velvety cream sauce and lingonberry jam, they became internationally popular after being featured by Swedish culinary exports and, famously, IKEA restaurants.
These meatballs are intentionally smaller than their Italian or American counterparts, which allows for quicker cooking and a perfect sauce-to-meat ratio.
Pro Tips for the Best Swedish Meatballs
- Letting the meatball mixture rest in the fridge for at least an hour helps them hold their shape and keeps them tender.
- If you have time, you can lightly brown the meatballs before baking to deepen their flavor.
- Adjust spices to taste because Swedish meatballs are meant to have a hint of warmth, not overpowering heat.
Frequently Asked Questions
What Makes Swedish Meatballs Different From Regular Meatballs?
The combination of pork and beef, the specific warming spices, and the creamy sauce set them apart from other meatball varieties. They are smaller, more delicately seasoned, and meant to be paired with a rich gravy.
Can I Make Swedish Meatballs Ahead of Time?
Yes! You can prepare the meatballs and sauce separately, refrigerate them for up to 24 hours, then combine and heat before serving.
Can I Freeze Swedish Meatballs?
Absolutely! Bake the meatballs, cool them completely, and store them for up to 3 months. Thaw overnight in the fridge and reheat in the sauce gently.
How Do I Prevent Meatballs From Falling Apart?
Chilling the mixture before shaping, using breadcrumbs and eggs for binding, and gently rolling the meatballs will help them stay intact during cooking.
How to Store Swedish Meatballs
Store Swedish meatballs in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before storing to prevent condensation, which can thin the sauce. When reheating, warm them gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy texture of the sauce.
Ingredients
How to Make Swedish Meatballs
In a pan, melt the butter and sauté the finely chopped onion until soft and fragrant. In a mixing bowl, combine the sautéed onion with milk, eggs, and breadcrumbs.
In a pan, melt the butter and sauté the finely chopped onion until soft and fragrant. In a mixing bowl, combine the sautéed onion with milk, eggs, and breadcrumbs.
Add in all the spices and minced beef and pork, mixing gently until evenly combined. Cover the bowl and refrigerate the mixture for 1 hour.
Add in all the spices and minced beef and pork, mixing gently until evenly combined. Cover the bowl and refrigerate the mixture for 1 hour.
In a separate pan, melt the butter and whisk in the flour. Slowly add beef broth, and once the mixture thickens, stir in heavy cream, sugar, Worcestershire sauce, salt, and pepper, and cook.
In a separate pan, melt the butter and whisk in the flour. Slowly add beef broth, and once the mixture thickens, stir in heavy cream, sugar, Worcestershire sauce, salt, and pepper, and cook.
Scoop portions of the meat mixture and roll into small balls. Place the meatballs on a baking tray covered with parchment paper and bake at 180°C for 20 minutes until cooked through.
Scoop portions of the meat mixture and roll into small balls. Place the meatballs on a baking tray covered with parchment paper and bake at 180°C for 20 minutes until cooked through.
Transfer the baked meatballs into the pan with the sauce and gently simmer to coat each meatball in creamy goodness. Serve hot with the potato puree.
Transfer the baked meatballs into the pan with the sauce and gently simmer to coat each meatball in creamy goodness. Serve hot with the potato puree.
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