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I've relied on this filling Swedish meatball dish as my go-to comfort food for so long now. Those soft meatballs soaked in thick, velvety gravy hit all the right savory notes and work amazingly with either egg noodles or mashed potatoes to round out your dinner.
I whipped up these Swedish meatballs during a cold, snowy day when I wanted something warm and soothing. They were such a hit with my family that they kept asking for them every week, and now we can't imagine our Sundays without this special dinner tradition.
Ingredients
- Ground beef: Pick 80% lean for just the right amount of fat to keep meatballs juicy
- Ground pork: helps your meatballs stay soft instead of getting hard
- Panko breadcrumbs: make for a fluffier texture compared to standard breadcrumbs
- Parmesan cheese: brings a gentle savory kick that makes the meat taste better
- Allspice and nutmeg: deliver that real Swedish taste we all love
- Sour cream: creates that trademark tangy creaminess in your sauce
Step-by-Step Instructions
- Cook the Aromatics:
- Soften your finely chopped onions and garlic in olive oil using medium heat for roughly 5 minutes until they're soft and see-through. This builds the flavor base for your meatballs. Let them cool completely before mixing with the meat.
- Mix Your Meatball Base:
- Throw breadcrumbs, Parmesan, egg, milk, your cooled onion mix, and all spices into a big bowl. Then carefully fold in your beef and pork just until everything comes together. Don't mix too much or you'll end up with tough meatballs. The mix should feel damp but still hold together nicely.
- Shape and Cool the Meatballs:
- Use a cookie scoop to form even 1½ inch balls, placing them on a plate. Stick them in the fridge for at least 15 minutes. This cooling time is super important to help them keep their shape while cooking.
- Get Some Color on the Meatballs:
- Warm up olive oil in a wide pan over medium-high heat. Brown your meatballs in small batches, giving each one plenty of room. Cook about 1 minute per side until they get a nice brown crust. They don't need to be fully done yet. Set them aside when finished.
- Start Your Sauce Base:
- Drop butter into the same pan and scrape up all those tasty brown bits with a flexible spatula. Sprinkle in flour and stir non-stop for 2 minutes until it turns slightly golden. This mixture will make your sauce nice and thick.
- Build Your Gravy:
- Slowly pour in small amounts of beef broth while stirring constantly to avoid lumps. Let it come to a boil, then lower the heat to develop those deep, rich gravy flavors.
- Prep the Sour Cream:
- Put room temperature sour cream in a bowl and slowly mix in a bit of hot sauce, stirring as you go. This step keeps your sour cream from breaking apart when added to the hot sauce.
- Complete Your Dish:
- Put the meatballs back in the pan, cover them with sauce, and let them simmer partly covered for 10–15 minutes until they're fully cooked. Your sauce will get thicker and all the flavors will blend together wonderfully.
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The allspice and nutmeg combo truly sets these meatballs apart from others. I can still recall the first time I used these spices in my mix—my whole house smelled so good that my neighbors knocked on my door wondering what I was cooking. Now that wonderful smell instantly reminds my family of cozy dinners together during cold winters.
Make Ahead Options
These Swedish meatballs actually improve overnight as the flavors mix together. You can make the whole dish up to two days before and keep it in the fridge in a sealed container. When you warm it up, just add a little beef broth if the sauce looks too thick. If you want to store them longer, you can freeze the cooked meatballs and sauce in separate containers for up to three months. Just thaw them in your fridge overnight and then warm them gently on the stove.
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Perfect Pairings
While most folks love these with egg noodles or mashed potatoes, there are plenty of other tasty options too. Try adding lingonberry jam for a true Swedish touch—its sweet-tart flavor balances out the rich gravy wonderfully. Want something lighter? Serve them over cauliflower mash or with some roasted Brussels sprouts on the side. A simple cucumber and dill salad with a bit of vinegar also goes great with the creamy sauce by adding a fresh contrast.
The Secret to Perfect Texture
Getting soft meatballs all comes down to how you work with the meat. Use cold ingredients straight from your fridge to keep the fat structured right. First mix all your non-meat stuff together completely, then gently fold in your ground meats just until everything comes together. If you mix too much, the proteins pack together and you'll get hard, dense meatballs. Letting them chill before cooking also helps the fat firm up, which means juicier meatballs that hold their shape better when you brown them.
Common Questions
- → Can I substitute the meat in Swedish meatballs?
You can definitely mix ground pork, beef, and veal together. If you want something lighter, try ground turkey or chicken instead.
- → How can I prevent the meatballs from being tough?
Don't mix the meat too much and form the balls with a gentle touch. Putting them in the fridge before cooking helps them stay together better.
- → What can I serve with Swedish meatballs?
Swedish meatballs taste amazing with potato mash, buttery egg noodles, roasted veggies, or even plain steamed rice.
- → Can I make the sauce thicker?
For a thicker sauce, just let it simmer longer so more liquid cooks off, or stir in some cornstarch mixed with cold water.
- → Can Swedish meatballs be made ahead of time?
You can totally make the meatballs and sauce ahead. Just keep them apart in the fridge and mix them together when you're warming everything up.