Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 people
There’s something magical about recipes that carry the warmth of generations past. This Swedish meatballs recipe comes straight from a Swedish grandmother’s kitchen, bringing authentic flavors that have been perfected over decades. When I first tried this recipe, I was amazed by how these tender, perfectly seasoned meatballs transported me to a cozy Scandinavian kitchen filled with love and tradition.
Why You’ll Fall in Love with This Recipe
Authentic Swedish Heritage
Unlike many modern adaptations, this recipe stays true to traditional Swedish cooking methods. The combination of beef and pork creates an incredibly tender texture, while the careful balance of spices delivers that distinctive Nordic flavor profile.
Simple Yet Sophisticated
These meatballs prove that the best recipes don’t require complicated techniques. With just a few quality ingredients and proper timing, you’ll create restaurant-quality results that rival any expensive Swedish restaurant.
Versatile Serving Options
Whether you prefer the traditional Swedish style with lingonberry jam or the more familiar creamy gravy version, this recipe adapts beautifully to different preferences and occasions.
Essential Ingredients
For the Meatballs:
- 1/2 cup breadcrumbs (or almond meal for low-carb option)
- 1/2 cup milk
- 35 ml cream (optional, but recommended)
- 1 large egg
- 1 clove garlic, minced
- 1/3 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon Grillkrydda (or allspice/all-purpose seasoning)
- 1/2 onion, finely chopped
- 1 pound ground beef
- 1/2 pound ground pork
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon butter
- 2 teaspoons olive oil
For the Optional Gravy Sauce:
- 1/3 cup butter
- 1/4 cup all-purpose flour
- 250 ml vegetable broth
- 250 ml beef broth
- 1 cup heavy cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Step-by-Step Instructions
Preparing the Meatball Mixture
Begin by combining breadcrumbs with milk, cream, egg, garlic, salt, both peppers, and your chosen spice in a large bowl. This mixture needs time to work its magic, so allow the milk to fully soak into the breadcrumbs for at least 10 minutes. During this resting period, the breadcrumbs will absorb the liquid and create the perfect binding base for your meatballs.
Mixing and Shaping
Once the breadcrumb mixture has absorbed the liquids, gently fold in the chopped onion, both ground meats, and fresh parsley. Using your hands, mix everything together until just combined – overmixing can result in tough meatballs. Next, roll the mixture into approximately 24 small balls or 16 larger ones, depending on your preference.
Cooking the Meatballs
Heat butter and olive oil in a large pan over medium-high heat. Cook the meatballs in small batches to avoid overcrowding, which can cause them to steam rather than brown properly. Transfer each batch to a warm plate and cover with foil to keep them moist and heated.
Creating the Gravy (Optional)
Add the remaining butter to the pan juices and let it melt completely. Whisk in the flour until it dissolves and turns a lovely golden brown color. Gradually pour in both broths, followed by the cream, soy sauce, and Dijon mustard. Bring the mixture to a gentle simmer, then season with salt and pepper to taste.
Continue simmering until the sauce reaches your desired thickness, stirring occasionally to prevent lumps from forming.
Serving Suggestions
Traditional Swedish Style
For an authentic Swedish experience, skip the creamy gravy entirely. Instead, serve your meatballs alongside plain or stewed macaroni, either plain or mashed potatoes, and a dollop of lingonberry jam. This combination allows the meatballs’ natural flavors to shine while providing the sweet-tart contrast that Swedes have enjoyed for generations.
Modern Comfort Style
If you prefer the familiar creamy approach, return the meatballs to the pan with the gravy and let them warm through. Serve over egg noodles, mashed potatoes, or rice for a hearty, satisfying meal that’s perfect for family dinners.
Recipe Variations
Lighter Version
Replace heavy cream with reduced-fat cream to cut calories without sacrificing much flavor. The texture will be slightly lighter, but the taste remains deliciously rich.
All-Beef Option
Don’t have pork on hand? No problem! You can use all ground beef, though the texture will be slightly different. The pork traditionally adds extra moisture and a subtle sweetness that complements the beef beautifully.
Low-Carb Alternative
Substitute almond meal for breadcrumbs to reduce carbohydrates significantly. For the gravy, replace flour with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added at the end while stirring continuously over low heat.
Make-Ahead Tips
Preparing in Advance
These meatballs freeze beautifully! Shape them and place on a baking sheet lined with parchment paper. Freeze until solid, then transfer to freezer bags for up to three months. Cook directly from frozen, adding a few extra minutes to the cooking time.
Storage Solutions
Cooked meatballs can be refrigerated for up to three days or frozen for up to three months. The gravy can be made ahead and reheated gently, though you may need to whisk in a little extra cream if it thickens too much during storage.
Notes
Garlic Preparation: While the recipe calls for minced garlic, grating it with the fine side of a grater creates a more even distribution throughout the meatballs. This technique releases more flavor and prevents large pieces from dominating individual bites.
Meat Mixture: The combination of beef and pork isn’t just traditional – it’s practical. Pork adds moisture and richness, while beef provides structure and deep flavor. However, if dietary restrictions prevent using pork, all-beef versions work perfectly well.
Spice Substitutions: If you can’t find Grillkrydda, allspice or a good all-purpose seasoning blend makes an excellent substitute. The key is having that warm, slightly sweet spice note that complements the meat without overpowering it.
Frequently Asked Questions
Q: Can I make these meatballs without the cream in the meat mixture? A: Absolutely! The cream adds richness, but the meatballs will still be delicious without it. The milk and egg provide enough moisture to keep them tender.
Q: Why do my meatballs fall apart when cooking? A: This usually happens when the mixture is too wet or hasn’t been mixed thoroughly enough. Make sure your breadcrumbs have absorbed the liquid completely before adding the meat, and mix just until combined.
Q: Can I bake these instead of frying? A: Yes! Bake at 400°F (200°C) for about 15-20 minutes, turning once halfway through. You’ll miss some of the fond for the gravy, but they’ll still be delicious.
Q: How do I know when the meatballs are done? A: They should be golden brown on all sides and reach an internal temperature of 160°F (71°C). Cut one open to check – it should be cooked through with no pink remaining.
Q: Can I use frozen meatballs for this recipe? A: While you can use store-bought frozen meatballs in a pinch, homemade ones following this recipe will always taste better and have a superior texture. The time invested in making them from scratch is definitely worth it.
Q: What’s the best way to reheat leftover meatballs? A: Gently reheat in a covered pan with a splash of broth or water to prevent drying out. Alternatively, microwave in 30-second intervals, stirring between each interval to ensure even heating.
Nutrition Information (per serving):
- Calories: 491kcal
- Carbohydrates: 11g
- Protein: 19g
- Fat: 41g
- Saturated Fat: 21g
- Cholesterol: 146mg
- Sodium: 634mg
- Fiber: 1g
This recipe brings authentic Swedish flavors to your table while remaining approachable for home cooks of all skill levels. Whether you choose the traditional serving style or opt for the creamy gravy version, you’re sure to create a memorable meal that honors the recipe’s grandmother’s legacy.