Discover the ultimate comfort food with our Best Swedish Meatballs recipe! These meatballs are perfectly tender, flavorful, and enveloped in a rich, creamy gravy. Ideal for serving over egg noodles, mashed potatoes, or rice, this dish promises to be a family favorite and a highlight of cozy dinners.
Ingredients:
For the Meatballs:
1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 large egg
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons butter (for frying)
For the Gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
2 cups beef broth
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Make the Meatballs:
Prepare the Breadcrumb Mixture: In a large bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
Mix the Meatball Ingredients: Add the ground beef, ground pork, chopped onion, egg, salt, black pepper, allspice, and nutmeg to the breadcrumb mixture. Mix until well combined.
Shape the Meatballs: Form the mixture into small meatballs, approximately 1 inch in diameter.
Cook the Meatballs: In a large skillet, melt the butter over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside.
Make the Gravy:
Prepare the Roux: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Create the Gravy: Gradually whisk in the beef broth and bring the mixture to a simmer. Cook until the gravy thickens.
Finish the Gravy: Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
Combine Meatballs and Gravy: Return the meatballs to the skillet and simmer them in the gravy for a few more minutes until heated through.
Serving Tips:
Classic Pairings: Serve these Swedish meatballs over buttery egg noodles, creamy mashed potatoes, or fluffy white rice for a classic comfort meal.
Vegetable Sides: Complement the rich and savory meatballs with a side of steamed green beans, roasted Brussels sprouts, or a fresh garden salad.
Garnish: A sprinkle of fresh parsley adds a pop of color and a hint of freshness to balance the richness of the gravy.
Storage Tips:
Refrigeration: Store leftover Swedish meatballs in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
Freezing: For longer storage, freeze the meatballs and gravy in a freezer-safe container for up to 2-3 months. To prevent the meatballs from sticking together, first, place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a container.
Reheating: Reheat refrigerated meatballs in a skillet over medium heat, stirring occasionally, until warmed through. You can also microwave them in short intervals, stirring in between to ensure even heating.
Thawing Frozen Meatballs: If frozen, thaw the meatballs overnight in the refrigerator before reheating. For a quicker option, you can reheat them directly from frozen in the microwave or on the stovetop, adding a splash of beef broth to the gravy if needed to maintain its creamy consistency.
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FAQs:
Can I make the Swedish meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time. After cooking the meatballs, let them cool and store them in the refrigerator for up to 24 hours or freeze them for up to 2-3 months. When you’re ready to serve, simply reheat the meatballs and prepare the gravy fresh for the best flavor and texture.
What can I use as a substitute for ground pork in this recipe?
If you prefer not to use ground pork, you can substitute it with an equal amount of ground turkey or chicken. This will slightly alter the flavor and texture, but the meatballs will still be delicious. Make sure to adjust the seasoning as needed.
Can I use a different type of cream in the gravy?
Yes, you can substitute heavy cream with half-and-half or whole milk if you prefer a lighter gravy. Keep in mind that the gravy may be slightly less rich and creamy with these substitutions, but it will still be flavorful.
How do I prevent the meatballs from falling apart during cooking?
To prevent the meatballs from falling apart, make sure the mixture is well-combined, and don’t skip the step of soaking the breadcrumbs in milk. This helps bind the ingredients together. Also, avoid overcrowding the skillet when cooking the meatballs, as this can cause them to steam rather than brown, making them more likely to fall apart.
Conclusion:
These Best Swedish Meatballs are the epitome of comfort food, combining juicy meatballs with a luscious gravy. The blend of spices like allspice and nutmeg adds a unique depth of flavor that makes this dish stand out. Whether you’re serving it for a family dinner or a cozy get-together, these meatballs will be a hit!
📖 Recipe:
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Best Swedish Meatballs
- Total Time: 50 minutes
- Yield: 4 servings
Description
These Best Swedish Meatballs are a classic comfort food, featuring tender meatballs coated in a rich, creamy gravy. Perfect for cozy dinners, these savory meatballs are ideal for serving over egg noodles, mashed potatoes, or rice. Enjoy the irresistible flavors that make this dish a family favorite.
Ingredients
1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1/4 cup milk
1 small onion, finely chopped
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons butter (for frying)
2 tablespoons butter (for gravy)
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Combine breadcrumbs and milk in a large bowl; let sit until absorbed.
- Add ground beef, pork, onion, egg, salt, pepper, allspice, and nutmeg. Mix well.
- Shape the mixture into 1-inch meatballs.
- Fry meatballs in butter over medium heat until browned and cooked through. Set aside.
- In the same skillet, melt butter, add flour, and cook for 1-2 minutes to form a roux.
- Gradually whisk in beef broth; simmer until thickened.
- Stir in heavy cream and Worcestershire sauce; season with salt and pepper.
- Return meatballs to skillet, simmer for a few minutes, and garnish with parsley.
- Serve hot over egg noodles, mashed potatoes, or rice.
Notes
For a lighter option, you can substitute heavy cream with half-and-half.
Ground turkey or chicken can be used instead of pork for a leaner alternative.
The meatballs can be made ahead of time and frozen for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal per serving
