Swedish Meatballs

Swedish meatballs are more than just a delicious dish — they’re a beloved comfort food in Sweden and around the world. Often served over mashed potatoes with lingonberry jam.   Their rich brown gravy and tender, flavorful meatballs have earned a reputation as a comfort food and they're simpler than you might think.

Swedish meatballs are typically a mixture of beef and pork, seasoned with a blend of spices and herbs and can be cooked right in their super tasty sauce or roasted in the oven first before adding to the sauce.

THESE MEATBALLS ARE SO JUICY

The origins of Swedish meatballs trace back to the 18th century, but they became popular worldwide, particularly thanks to IKEA, who offers them in their in-store cafeterias, which is where I first had Swedish meatballs.  While IKEA has certainly helped spread the love for Swedish meatballs globally, making them from scratch at home is a rewarding culinary experience!

INGREDIENTS FOR THE SAUCE MAY BE THINGS YOU ALREADY HAVE IN YOUR PANTRY

Why We Love Swedish Meatballs
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There’s something comforting and nostalgic about Swedish meatballs. They’re the kind of dish that brings people together around the dinner table, filling the house with irresistible aromas and offering a balanced mix of flavors. The savory meatballs, creamy mashed potatoes, and tangy lingonberry jam create the perfect harmony of textures and tastes.

SUPER SIMPLE INGREDIENTS FOR THE MEATBALLS AS WELL

Whether you're making them for a cozy weeknight dinner, a holiday feast, or simply to impress your friends and family, Swedish meatballs are a guaranteed hit. So, roll up your sleeves, gather your ingredients, and treat yourself to this classic dish that’s sure to become a favorite in your kitchen.

MIX THE MEAT & SPICES

SIMMER THE SAUCE

PLOP THE MEATBALLS INTO THE SAUCE

SIMMER UNTIL COOKED THROUGH

          Zester                                                         Slow cooker                                       Mueller Dutch Oven

Swedish Meatballs

Ingredients:
For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork for more flavor)
• 1/2 cup breadcrumbs (preferably seasoned). I made my own very simply.  Watch the quick how to video through this YouTube Link. https://youtube.com/shorts/SCoMt6dwfrU.
• 1/4 cup milk
• 1/4 cup finely chopped yellow onion
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoonsea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (this is key for that authentic Swedish flavor)
• 2 Tablespoons choppedfresh parsley (optional, for garnish)

For the Sauce:

• 1 can (10.5 oz) beef broth
• 1 cup heavy cream (or full fat canned coconut milk)
• 1/4 cup soy sauce
• 2 tablespoons flour (for thickening the sauce)
• 2 tablespoons butter
• 1 teaspoon Dijon mustard (optional, for a little tang)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg (to enhance the Swedish flavor)

*(See optional slow cooker assembly below)


1. Prepare the Meatball Mixture
Start by finely chopping the onion and add to a large bowl.  Mix in the egg, breadcrumbs, milk, spices, salt and pepper thoroughly, allowing the milk to soak into the breadcrumbs.
Add the ground beef and gently mix with a fork.  Don't overmix, as this can make the meatballs tough.
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2. Make the Sauce
In a Dutch Oven or large pot, melt the butter over medium heat. Once the butter is melted and bubbling, whisk in the flour and cook for 1-2 minutes to form a roux (this will help thicken the gravy). Add the spices, salt, pepper and mustard,  Slowly pour in the beef broth while whisking continuously to avoid lumps. Once the mixture is smooth, stir in the heavy cream or coconut milk and soy sauce,

3. Simmer the Meatballs in the Sauce
Using a cookie scoop to ensure evenly sized meatballs, form the meat mixture into golf ball sized balls and place gently into the simmering sauce.  Reduce the heat to low, cover and let the meatballs simmer in the sauce for about 25 minutes, or until they are fully cooked through (the internal temperature should reach 160°F). The sauce should thicken slightly during this time.

4. Serve and Enjoy
Serving over mashed potatoes or buttered egg noodles is perfect. 

Topping with a bit of lingonberry jam is traditional, but I topped mine with some pomegranate arils, toasted homemade breadcrumbs and freshly chopped parsley for a twist that was divine.


*Optional Slow Cooker Assembly:

• Drop the raw meatballs directly into the slow cooker.
• Pour the cooked sauce over the meatballs, ensuring they’re well coated.
• Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.