Nothing beats the warm, comforting taste of homemade Swedish meatballs. These tender, flavorful meatballs swimming in rich cream sauce bring families together around the dinner table.
I discovered this recipe during a particularly cold winter when my family craved something hearty and satisfying. After trying countless variations, this version became our absolute favorite. The secret lies in the perfect blend of spices and a sauce that will make you forget about restaurant versions.
What Makes These Swedish Meatballs Special
This Swedish meatball recipe stands out because it combines ground beef and pork for the perfect texture. The addition of allspice and nutmeg gives them that authentic Swedish flavor you won’t find in ordinary meatball recipes.
The cream sauce uses a clever combination of beef broth and chicken bouillon. This might sound unusual, but it creates incredible depth of flavor. The chicken bouillon adds richness while the beef broth provides the hearty base.
Essential Ingredients You’ll Need
For the Meatballs:
- 3/4 lb ground beef (80% lean)
- 1/2 lb ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 large egg
- 1/3 cup milk
- 1/2 cup finely diced yellow onion
- 2 garlic cloves, minced
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Salt, pepper, and oregano to taste
For the Cream Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 chicken bouillon cube
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
Step-by-Step Cooking Instructions
- Prepare the aromatics: Heat olive oil in a large skillet over medium heat. Cook diced onions and garlic for 5 minutes until soft. Let cool completely.
- Mix the meatball ingredients: In a large bowl, combine breadcrumbs, Parmesan cheese, egg, milk, and cooled onion mixture. Add seasonings including allspice and nutmeg.
- Add the meat: Gently mix in ground beef and pork until just combined. Don’t overmix or meatballs will be tough.
- Form the meatballs: Roll mixture into 1.5-inch meatballs using a small cookie scoop for uniform size. Place on a plate and refrigerate for 15 minutes.
- Brown the meatballs: Heat olive oil in your skillet over medium-high heat. Brown meatballs in batches, turning carefully to brown all sides (about 1 minute per side). Remove and set aside.
- Make the roux: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
- Prepare the sauce base: Combine beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a measuring cup. Add to skillet slowly, stirring continuously.
- Add sour cream: Place sour cream in a bowl and gradually add some hot sauce to temper it. Stir this mixture back into the skillet.
- Finish cooking: Return meatballs to skillet and spoon sauce over them. Cover partially and simmer for 10-15 minutes until cooked through (internal temperature 160°F).
Serving Suggestions
These Swedish meatballs taste amazing over egg noodles or creamy mashed potatoes. The rich sauce pairs perfectly with both options.
For a lighter option, serve over rice or with a side of roasted vegetables. Fresh parsley makes an excellent garnish that adds color and freshness.
Storage and Reheating Tips
Store leftover meatballs in the refrigerator for up to 3 days or freeze for up to 3 months. The cream sauce freezes surprisingly well.
When reheating, use low heat to prevent the sauce from breaking. A double boiler method works best for maintaining the smooth texture.
Why This Recipe Works
This Swedish meatball recipe succeeds because it balances traditional flavors with practical cooking techniques. The combination of beef and pork creates tender meatballs, while the spice blend delivers authentic taste.
The cream sauce technique ensures smooth, lump-free results every time. Using both beef broth and chicken bouillon might seem odd, but it creates complexity that elevates the entire dish.
After making these meatballs countless times for family dinners, I can confidently say this recipe will become your go-to comfort food. The rich, satisfying flavors make it perfect for cold evenings when you want something truly special.
Try this recipe tonight and discover why homemade Swedish meatballs beat any restaurant version.
Best Swedish Meatballs
Ingredients
Equipment
Method
- Heat half the olive oil in a large skillet over medium heat. Cook diced onions and garlic for 5 minutes until soft. Let cool completely.
- In a large bowl, combine breadcrumbs, Parmesan cheese, egg, milk, and cooled onion mixture. Add seasonings including allspice and nutmeg.
- Gently mix in ground beef and pork until just combined. Don’t overmix or meatballs will be tough.
- Roll mixture into 1.5-inch meatballs using a small cookie scoop for uniform size. Place on a plate and refrigerate for 15 minutes.
- Heat remaining olive oil in your skillet over medium-high heat. Brown meatballs in batches, turning carefully to brown all sides (about 1 minute per side). Remove and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
- Combine beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a measuring cup. Add to skillet slowly, stirring continuously.
- Place sour cream in a bowl and gradually add some hot sauce to temper it. Stir this mixture back into the skillet.
- Return meatballs to skillet and spoon sauce over them. Cover partially and simmer for 10-15 minutes until cooked through (internal temperature 160°F).