Swedish meatballs, or “köttbullar,” are beloved for their savory flavor and melt-in-your-mouth texture. This recipe combines tender, flavorful meatballs with a traditional creamy sauce, creating a comforting dish that’s perfect for family gatherings or cozy dinners. With a blend of spices, fresh herbs, and a hint of garlic, these meatballs offer a delightful balance of richness and warmth that pairs wonderfully with mashed potatoes or lingonberry sauce.
Ingredients:
For the Meatballs:
- Panko breadcrumbs – ⅓ cup
- Milk – ½ cup
- Heavy cream – 2 tbsp
- Medium egg – 1
- Garlic cloves, finely chopped – 4
- Salt – ⅓ tsp
- Ground black pepper – ¼ tsp
- White pepper powder – ¼ tsp
- All-purpose seasoning – ½ tsp
- Onion, finely chopped and cooked until golden brown – 1
- Ground beef – 800 g (1.7 lbs)
- Parsley, finely chopped – 1 tbsp
- Butter – 1 tbsp
- Vegetable oil – 3 tbsp
For the Creamy Sauce:
- Butter – 2 tbsp
- All-purpose flour – 2 tbsp
- Beef broth – 2 cups
- Heavy cream – 1 cup
- Worcestershire sauce – 1 tsp
- Dijon mustard – ½ tsp
- Salt and black pepper, to taste
Instructions:
- Prepare the Meatball Mixture : In a mixing bowl, combine panko breadcrumbs, milk, and heavy cream. Allow the mixture to soak for a few minutes until the breadcrumbs have absorbed the liquid. Add the egg, chopped garlic, salt, black pepper, white pepper, all-purpose seasoning, cooked onion, ground beef, and parsley to the breadcrumb mixture. Mix everything well until evenly combined.
- Shape and Cook the Meatballs : Roll the mixture into 1-inch meatballs, using about a tablespoon of mixture per meatball.Heat 1 tbsp of butter and 3 tbsp of vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until golden brown on all sides, about 6-8 minutes per batch.
- Prepare the Creamy Sauce : In the same skillet, add 2 tbsp of butter and melt over medium heat. Gradually pour in the beef broth, stirring continuously to avoid lumps. Add the heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper, and bring the sauce to a gentle simmer. Add the cooked meatballs back into the skillet, coating them in the sauce. Let the meatballs simmer in the sauce for about 10 minutes until they’re warmed through and the sauce has thickened.
- Serve : Garnish with fresh parsley and serve the Swedish meatballs over mashed potatoes, egg noodles, or rice, along with a side of lingonberry sauce.
Conclusion
This authentic Swedish meatball recipe brings together tender meatballs and a rich, creamy sauce for a dish that’s truly comforting. The combination of ground beef, warm spices, and a touch of cream creates an irresistibly satisfying meal that’s easy to make and perfect for any occasion. Enjoy a taste of Sweden right in your kitchen!
Authentic Swedish Meatballs with a Creamy Twist
Tender Swedish meatballs in a rich and creamysauce, perfect for cozy dinners or family gatherings. Serve with mashedpotatoes or noodles for an authentic Swedish experience.
Ingredients
For the Meatballs:
- Panko breadcrumbs – ⅓ cup
- Milk – ½ cup
- Heavy cream – 2 tbsp
- Medium egg – 1
- Garlic cloves finely chopped – 4
- Salt – ⅓ tsp
- Ground black pepper – ¼ tsp
- White pepper powder – ¼ tsp
- All-purpose seasoning – ½ tsp
- Onion finely chopped and cooked until golden brown – 1
- Ground beef – 800 g 1.7 lbs
- Parsley finely chopped – 1 tbsp
- Butter – 1 tbsp
- Vegetable oil – 3 tbsp
For the Creamy Sauce:
- Butter – 2 tbsp
- All-purpose flour – 2 tbsp
- Beef broth – 2 cups
- Heavy cream – 1 cup
- Worcestershire sauce – 1 tsp
- Dijon mustard – ½ tsp
- Salt and black pepper to taste
Instructions
- Prepare the Meatball Mixture : In a mixing bowl, combine panko breadcrumbs, milk, and heavy cream. Allow the mixture to soak for a few minutes until the breadcrumbs have absorbed the liquid. Add the egg, chopped garlic, salt, black pepper, white pepper, all-purpose seasoning, cooked onion, ground beef, and parsley to the breadcrumb mixture. Mix everything well until evenly combined.
- Shape and Cook the Meatballs : Roll the mixture into 1-inch meatballs, using about a tablespoon of mixture per meatball. Heat 1 tbsp of butter and 3 tbsp of vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until golden brown on all sides, about 6-8 minutes per batch.
- Prepare the Creamy Sauce : In the same skillet, add 2 tbsp of butter and melt over medium heat. Gradually pour in the beef broth, stirring continuously to avoid lumps. Add the heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper, and bring the sauce to a gentle simmer. Add the cooked meatballs back into the skillet, coating them in the sauce. Let the meatballs simmer in the sauce for about 10 minutes until they’re warmed through and the sauce has thickened.
- Serve : Garnish with fresh parsley and serve the Swedish meatballs over mashed potatoes, egg noodles, or rice, along with a side of lingonberry sauce.