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
Scale
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.
