This authentic recipe for Swedish meatballs from a Swedish grandma is the greatest one, with a little twist.
The tastiest Swedish meatballs I’ve ever tasted were made using this recipe, which was given by a Swedish grandma to her lovely granddaughter.
even superior to Ikea! Meatballs that are simple to cook, flavorful, and smothered in the creamiest gravy sauce ever! The Karina
Hello there! Helena is my name. Before relocating to Australia in 2010, I spent the first 20 years of my life in Sweden, where I was born.
Any Swedish youngster between the ages of 5 and 14 will undoubtedly answer, “Meatballs,” when asked what they enjoy eating.
It’s reasonable to say that many childhood memories of family dinners involve meatballs. Tradition is another thing that Swedes adore. Every home serves Swedish meatballs on special occasions and during holidays, you can count on that!
One thing I observed about this dish when I moved to Australia was that many individuals who weren’t Swedes had their ideas of what “Swedish Meatballs” are.
So, with my little touch, I’ve included a recipe that was influenced by the cuisine of my father Anders, and my grandmother Gerd. I sincerely hope you share my love for them!
Making Swedish Meatballs
If you don’t have or don’t like pork, you can substitute all beef in my recipe, which calls for ground beef and minced pork.
These meatballs are made extra juicy and wet when cooking by combining milk and breadcrumbs. Before adding the onion and parsley, give the mixture time to absorb the milk.
Then, combine everything thoroughly with your hands, pressing the ingredients into the flesh. The mixture can be formed into 16 bigger or 24 smaller balls.
To give them more flavor, I prefer to cook them in a mixture of butter and oil. Fry them in two at a time to provide a beautiful sear, then move to a heated platter and cover with foil.
Swedish Meatballs Sauce
The brown/creamy gravy sauce is not the customary Swedish accompaniment for our meatballs.
I have nevertheless included it in this recipe because I am aware of how much non-Swedes enjoy it (yup, we Swedes have also folded—just take a peek at IKEA meatballs!).
Keep the meat juices in the pan (where the flavor is) once the meatballs have been fried, then add the butter.
When the flour has completely dissolved, whisk in the broth (or stock) and the remaining ingredients. Stir the sauce thoroughly to include all of the flavors.
Serving suggestions for Swedish Meatballs
We typically serve these meatballs simply, with tomato sauce, pasta (Macaroni if I get to choose), and either boiling potatoes, mashed potatoes, or both (Ketchup).
The younger version is that. The meatballs are typically served with boiled potatoes, a creamy sauce, and lingonberry jam if you prefer the more sophisticated version.
- Use almond meals in place of breadcrumbs to reduce the number of carbohydrates in the meatballs. Additionally, to replace the flour in the gravy sauce, combine 1 tablespoon of cornstarch with 2 tablespoons of water. Just add the cornstarch mixture at the very end, stirring constantly while cooking the sauce over low heat until it thickens.
- If you want to cut calories, swap heavy or thickened cream for reduced-fat cream. Avoid bringing half & half to a boil if using; otherwise, it might separate.
- Swedish meatballs don’t often contain garlic, but I like it and have added it for that reason. If you don’t want to include it, leave it out. I prefer to use the tiny grater blade to grate my garlic clove. If you’d prefer, you can use minced garlic.
- 1/2 cup breadcrumbs
- 1/2 cup (125ml) milk
- 35 ml cream
- 1 large egg
- 1 clove minced garlic,
- 1/3 teaspoon salt
- 1/4 teaspoon EACH of black pepper and ground white pepper
- 1/4 teaspoon Grillkrydda OR allspice OR all-purpose seasoning
- 1/2 of an onion, finely chopped
- 1 pound (500 g) ground beef (mince)
- 1/2 pound (250 g) ground pork (mince)
- 2 tablespoons fresh, finely chopped parsley
- 1 tablespoon butter
- 2 teaspoons olive oil
Gravy Sauce (OPTIONAL):
- 1/3 cup butter
- 1/4 cup plain / all-purpose flour
- 250 ml (1 cup) vegetable broth (or stock)
- 250 ml (1 cup) beef broth (or stock)
- 1 cup thickened (or heavy) cream*
- 2 teaspoons regular soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to season
- Mix the breadcrumbs with the milk, cream (if using), egg, garlic, salt, pepper, and spice in a large bowl. Give the breadcrumbs at least 10 minutes to absorb the milk.
- Add the onion, meat(s), and parsley once the milk has absorbed part of it. With your hands, thoroughly blend.
- Make 16 larger or 24 smaller balls out of the meat.
- 2 teaspoons of oil and 1 tablespoon of butter are heated in a pan over medium-high heat. To prevent stewing or simmering, fry meatballs in groups of two at a time. Place on a warm plate and wrap in foil.
- Melt the 1/3 cup butter and stir it into the pan juices. When the flour has completely dissolved and turned brown, continue whisking. Add the cream, soy sauce, dijon, and broth (or stock). Add salt and pepper to taste and bring to a simmer. To fully melt the flavors, thoroughly blend the sauce.
- Simmer continuously until thickened.
- Non-Swedish way: Serve the meatballs in the pan with the gravy.
- Swedish way, traditionally: Not attempt to make the cream sauce. Serve meatballs with lingenberry jam on top of plain or stewed macaroni and plain or mashed potatoes (optional)
Calories: 484kcal | Carbohydrates: 9g | Protein: 18g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 624mg | Potassium: 327mg | Sugar: 1g | Vitamin A: 955IU | Vitamin C: 1.4mg | Calcium: 74mg | Iron: 2mg