There is something wonderfully comforting about a warm plate of tender meatballs bathed in a rich, creamy sauce, and that is exactly what you get with this Homemade Swedish Meatballs Recipe. This dish brings together the perfect blend of juicy ground beef and pork, gently spiced with nutmeg and allspice, then simmered in a savory mushroom cream sauce that feels like a cozy hug from the inside out. Whether you’re revisiting a nostalgic family favorite or discovering Swedish cuisine for the first time, this recipe promises to satisfy your cravings and become an instant classic in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each one is thoughtfully chosen to create the authentic taste and luscious texture this dish is known for. From the simple white bread that keeps the meatballs tender to the fragrant spices that give them a hint of warmth, every component plays an essential role in bringing the Homemade Swedish Meatballs Recipe to life.
- White bread (2 slices): Softens the mixture and keeps meatballs tender and moist.
- Milk (1 cup, whole preferred): Soaks the bread to integrate smoothly into the meat mixture for that melt-in-your-mouth texture.
- Butter (1 tablespoon for onions + 7 tablespoons for sauce): Adds richness and depth of flavor throughout.
- Onion (1 whole, chopped and divided): Sweetens the mix and enhances the sauce with natural umami.
- Ground beef (1 and 1/2 pounds, 85% lean): Forms the hearty base of the meatballs with great flavor.
- Ground pork (1/2 pound): Adds moisture and contributes a delicate sweetness to the flavor profile.
- Large eggs (2): Bind the ingredients together for perfect shape and consistency.
- Kosher salt (2 teaspoons + 1 teaspoon for sauce, plus more for seasoning): Enhances all flavors, don’t skip this!
- Black pepper (1/2 teaspoon in meatballs + to taste in sauce): Adds just the right kick of spice.
- Dry mustard (3/4 teaspoon): Gives a subtle tang that brightens the savory mix.
- Nutmeg (1/2 teaspoon, freshly grated preferred): Warms the meatball seasoning with its aromatic notes.
- Allspice (1/4 teaspoon): Complements nutmeg for a classic Swedish twist in flavor.
- Tabasco sauce (about 10 dashes): Adds a nuanced heat that balances richness without overpowering.
- Oil (for frying): Needed to get that perfectly golden crust on the meatballs.
- Mushrooms (1/2 cup chopped, optional): Infuses earthiness into the creamy sauce.
- Flour (1/2 cup): Thickens the sauce into its luscious consistency.
- Better Than Bouillon Beef Base (1 tablespoon): Boosts savory depth in the sauce.
- Soy sauce (1 tablespoon): Brings umami and color to the gravy.
- Water (3 and 1/2 cups): Forms the base of the sauce, balancing richness.
- Heavy cream or half & half (1 cup): Creates the silky, luxurious texture of the sauce.
- Parsley or dill (for garnish): Adds a fresh pop of color and herbaceous brightness at the end.
- Mashed potatoes or cooked pasta (for serving): The ideal vehicle to soak up all that delicious sauce.
How to Make Homemade Swedish Meatballs Recipe
Step 1: Prepare the Bread Soak
Start by tearing the white bread into small pieces and soaking it in a cup of whole milk. This step is key because it helps keep your meatballs incredibly tender and moist, ensuring that every bite melts into your mouth.
Step 2: Sauté Half the Onions
Chop your onion finely and melt a tablespoon of butter in a large skillet over medium heat. Add just over half of the chopped onions and cook them gently until they are soft but not browned—this brings out their natural sweetness to perfectly complement the savory meat.
Step 3: Combine the Meatball Ingredients
While the onions are softening, mush the soaked bread with a spatula until completely broken down, then add the softened onions into the mixture. Next, add in all the ground beef, ground pork, eggs, salt, pepper, dry mustard, nutmeg, allspice, and dashes of Tabasco. Mix everything thoroughly with your hands, which helps create the best texture. Be gentle so you don’t toughen the meatballs!
Step 4: Shape the Meatballs
Using a cookie scoop, form even-sized meatballs about 1 and 1/2 inches in diameter. Press the mixture firmly into the scoop so they hold their shape despite their tender texture. If time allows, chilling the formed meatballs for 1 to 2 hours in the fridge tightens their shape and makes frying easier.
Step 5: Brown the Meatballs
Heat oil in the skillet you used for the onions and fry the meatballs in batches, leaving space between them. Let them brown undisturbed on each side for a minute or two before gently turning. The goal here is to build a beautiful crust on all sides without cooking them through—they will finish cooking in the sauce.
Step 6: Create the Sauce
After removing the browned meatballs, add the remaining butter to the pan and sauté the remaining onions and chopped mushrooms with salt until translucent. Sprinkle the flour gradually over the mixture, stirring steadily to make a roux. Add the beef base and soy sauce, then slowly whisk in water to achieve the perfect sauce consistency.
Step 7: Finish the Sauce and Cook the Meatballs
Pour in the cream and return the meatballs into the pan with any juices. Simmer them gently so the sauce thickens and the meatballs cook fully through to a safe temperature. Don’t rush this step—this slow simmer is where the flavors truly marry.
Step 8: Season and Garnish
Taste the sauce and adjust salt and pepper as needed. Finish with freshly chopped parsley or dill, which adds a lovely freshness and bright color to this hearty dish.
How to Serve Homemade Swedish Meatballs Recipe
Garnishes
A sprinkle of fresh parsley or dill is all you need to elevate the look and add a herbaceous note that cuts through the richness. Both herbs are traditional and brighten the plate beautifully.
Side Dishes
This dish is famously paired with creamy mashed potatoes, perfect for soaking up every drop of that dreamy sauce. Alternatively, cooked buttered pasta works wonderfully if you want a slightly lighter or more textured option.
Creative Ways to Present
For a fun twist, serve the meatballs atop buttered egg noodles with a small dollop of lingonberry jam or homemade cranberry sauce on the side. This sweet and savory combination adds an authentic Scandinavian touch and a burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 to 5 days. The flavors actually deepen as they rest, making your next meal just as satisfying.
Freezing
This Homemade Swedish Meatballs Recipe freezes beautifully. Place cooled meatballs and sauce into freezer-safe ziplock bags or containers. When you’re ready to eat, thaw them overnight in the fridge for easy, stress-free meals later on.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the sauce thickens too much, add a splash of beef broth or water to loosen it back up and restore its silky texture.
FAQs
Can I make this recipe without ground pork?
Absolutely! While ground pork adds moisture and a hint of sweetness, you can use all ground beef or a beef-turkey mix. Just be mindful that the texture and flavor will be slightly different, and you might want to add a bit more fat or moisture for tenderness.
Is it necessary to fry the meatballs before simmering in sauce?
Frying the meatballs adds a beautiful golden crust and deeper flavor, but you can skip this step by baking them in the oven and then simmering in sauce. Just be sure to brown them well if you want that classic texture.
What can I use instead of Better Than Bouillon beef base?
If you don’t have Better Than Bouillon, beef broth or stock cubes work in a pinch. Adjust salt accordingly, since some alternatives can be saltier or milder.
Can I make this recipe dairy-free?
You can swap out the milk and cream for plant-based alternatives like oat milk or coconut cream, but keep in mind the sauce will have a different flavor profile and texture. Using non-dairy butter substitutes will help maintain richness.
How do I prevent the meatballs from falling apart?
Using soaked bread and eggs helps bind the mixture, but the biggest tip is not to overmix and to handle the meatballs gently. Chilling them before cooking also helps maintain their shape.
Final Thoughts
This Homemade Swedish Meatballs Recipe is pure comfort food at its best: tender, flavorful meatballs in a dreamy, creamy sauce that feels like a warm embrace. Whether you’re cooking for family or friends, these meatballs are bound to become a cherished favorite in your rotation. Don’t hesitate to dive in and enjoy every bite—the joy of homemade Swedish meatballs is truly unbeatable!
Print
Homemade Swedish Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Swedish
Description
This classic Homemade Swedish Meatballs recipe offers tender and flavorful meatballs made from a blend of ground beef and pork, simmered in a rich, creamy sauce. Served best with creamy mashed potatoes or buttered pasta, these meatballs are perfect for comforting lunches and dinners. The recipe includes a detailed step-by-step guide to making the meatballs, frying them to golden perfection, and preparing a savory mushroom gravy sauce that complements the dish beautifully.
Ingredients
Meatballs
- 2 slices white bread
- 1 cup whole milk
- 1 tablespoon butter (for softening onions)
- 1 onion, chopped and divided
- 1 1/2 pounds ground beef (85% lean)
- 1/2 pound ground pork
- 2 large eggs
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dry mustard
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- 10 dashes Tabasco sauce
- Oil (for frying)
Sauce
- 7 tablespoons butter
- 1/2 cup mushrooms, chopped (optional)
- Remaining chopped onions
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1 tablespoon Better Than Bouillon Beef Base
- 1 tablespoon soy sauce
- 3 1/2 cups water
- 1 cup heavy cream or half & half
- Black pepper, to taste
- Additional kosher salt, to taste
- Chopped parsley or dill for garnish
To Serve
- 1 batch Mashed Potatoes or cooked pasta
Instructions
- Soak the Bread: Tear 2 slices of white bread into pieces in a large bowl. Pour 1 cup of whole milk over the bread and press it down with a spatula to soak thoroughly. Let it sit while preparing other ingredients.
- Prepare Onions: Chop one onion finely. In a large, high-sided 12-inch non-stick skillet, melt 1 tablespoon butter over medium heat. Add a little more than half of the chopped onions and sauté for 4-5 minutes until soft but not browned. Remove from heat, saving the remaining onions for later.
- Mix Meatball Base: Stir the soaked bread to break it into a mushy texture. Add the softened onions to the bread mixture. Add ground beef, ground pork, eggs, 2 teaspoons kosher salt, 1/2 teaspoon black pepper, dry mustard, nutmeg, allspice, and about 10 dashes of Tabasco sauce.
- Combine Ingredients: Using your hands (preferably with disposable gloves), mix all the ingredients thoroughly but gently to avoid toughening the meat. Ensure everything is evenly combined.
- Shape Meatballs: Use a cookie scoop to form uniform meatballs about 1 1/2 inches in diameter. Press the meat into the scoop to shape. Optionally refrigerate for 1-2 hours to help maintain shape during cooking.
- Fry Meatballs: Heat the same skillet over medium heat. Add about 1 tablespoon oil and swirl to coat the pan. Fry meatballs in batches without overcrowding, allowing at least 1 inch space between them. Fry undisturbed for about 1 minute until browned on the bottom. Gently turn meatballs onto their sides to brown all edges, approximately 2-4 minutes per batch, without fully cooking through. Transfer browned meatballs to a baking sheet.
- Make Sauce Base: Add the remaining butter (about 6 tablespoons) to the skillet with meat drippings over medium heat (unless excess drippings exceed 1/4 cup). Add the remaining onions and optional mushrooms, seasoning with 1 teaspoon kosher salt. Sauté for 3-5 minutes until onions are translucent.
- Thicken Sauce: Slowly sprinkle in 1/2 cup flour, stirring constantly to form a roux. Add 1 tablespoon Better Than Bouillon Beef Base and 1 tablespoon soy sauce, mixing well.
- Add Liquids: Gradually stir in 3 1/2 cups water, adding a little at a time and mixing until smooth before adding more liquid.
- Finish Sauce: Stir in 1 cup heavy cream or half & half. Return meatballs along with any resting juices to the skillet.
- Simmer: Cook meatballs and sauce over medium heat, maintaining gentle bubbles, for about 10 minutes or until the internal temperature of the meatballs reaches 160°F (71°C). Adjust consistency by adding more beef broth if sauce becomes too thick.
- Season and Garnish: Taste sauce and adjust salt and pepper as needed. Garnish with freshly chopped parsley or dill by stirring into the sauce or sprinkling on top when serving.
- Serve: Plate Swedish meatballs alongside creamy mashed potatoes or buttered pasta. For an authentic touch, serve with lingonberry jam or homemade cranberry sauce.
- Storage: Store leftover meatballs in the refrigerator for 4-5 days.
- Freezing: Freeze meatballs and sauce separately or together in ziplock bags. Thaw overnight in the refrigerator. Reheat gently over medium-low heat with a little water or broth, stirring frequently to maintain sauce consistency.
Notes
- For best meatball texture, mix ingredients by hand but avoid overmixing to prevent toughness.
- If you prefer, skip frying and roast the meatballs in the oven at 375°F for about 20 minutes until browned and nearly cooked through before adding to the sauce.
- Chilling formed meatballs for 1-2 hours helps them hold their shape better during cooking.
- Mushrooms in the sauce are optional but add depth and extra flavor.
- Use freshly grated nutmeg for a more vibrant flavor compared to pre-ground nutmeg.
- Serve with mashed potatoes, pasta, or traditional lingonberry jam for an authentic Swedish experience.
- Adjust the sauce thickness by adding additional beef broth or water during simmering.
