Imagine sitting down to a warm plate of tender Swedish meatballs bathed in a creamy, flavorful sauce. The savory aroma fills your home, and with each bite, you’re transported to a cozy Swedish kitchen. Swedish meatballs are more than just a meal—they’re a symbol of comfort, nostalgia, and a love for hearty, homemade cooking.
This recipe takes you step-by-step through the process of crafting the perfect Swedish meatballs, from the flavorful meat mixture to the rich, velvety sauce. Whether you’re cooking for a family dinner, a gathering of friends, or meal-prepping for the week, these meatballs are sure to become a go-to favorite in your home.
What Are Swedish Meatballs?
Swedish meatballs, or köttbullar, are a beloved dish from Sweden, known for their tender texture and unique spice blend. Traditionally made with a mixture of ground beef and pork, these meatballs are flavored with warm spices like allspice and nutmeg. What truly sets them apart, however, is the creamy, velvety sauce that coats them—a rich combination of beef broth, sour cream, and seasonings.
Swedish meatballs are typically served over egg noodles, mashed potatoes, or rice, making them a comforting, well-rounded meal that’s perfect for any occasion.
Why You’ll Love This Recipe
- Rich, Creamy Sauce: The signature sauce elevates the meatballs to a whole new level of comfort food.
- Perfect Balance of Spices: The subtle hints of nutmeg and allspice give these meatballs their signature flavor.
- Easy to Make: With simple steps and everyday ingredients, this recipe is beginner-friendly.
- Family Favorite: A dish that pleases both kids and adults alike, perfect for family dinners.
- Great for Leftovers: Swedish meatballs taste even better the next day, making them ideal for meal prep.
Ingredients for Swedish Meatballs
Meatballs
- Olive oil: 2 tablespoons, divided in half (for sautéing).
- Yellow onion: ½ cup, finely diced (adds sweetness and flavor).
- Garlic: 2 cloves, minced (for an aromatic touch).
- Panko breadcrumbs: ½ cup (for binding and texture).
- Parmesan cheese: ¼ cup (adds richness to the meatballs).
- Large egg: 1, whisked (helps bind the mixture).
- Milk: ⅓ cup (adds moisture).
- Salt: 1 teaspoon (for seasoning).
- Oregano: ¼ teaspoon (adds an herbal note).
- Ground allspice: ¼ teaspoon (a signature spice for Swedish meatballs).
- Ground nutmeg: ¼ teaspoon (adds warmth).
- Pepper: ¼ teaspoon (balances the spices).
- Ground beef: ¾ lb., 80% lean (for flavor and texture).
- Ground pork: ½ lb. (adds tenderness and richness).
Sauce
- Butter: 4 tablespoons (creates the base of the roux).
- Flour: 4 tablespoons (thickens the sauce).
- Beef broth: 2 cups (for depth and richness).
- Chicken bouillon cube: 1 (enhances the flavor of the broth).
- Worcestershire sauce: 2 teaspoons (adds umami).
- Dijon mustard: 1 teaspoon (brings a slight tang).
- Dried parsley: 1 teaspoon (for a hint of freshness).
- Sour cream: ½ cup, at room temperature (adds creaminess to the sauce).
How to Make Swedish Meatballs: Step-by-Step Instructions
1. Prepare the Onion and Garlic
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the finely diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 additional minute. Remove from heat and let cool slightly.
2. Make the Meatball Mixture
- In a large mixing bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, salt, oregano, allspice, nutmeg, and pepper. Stir to combine.
- Add the cooked onion and garlic mixture to the bowl.
- Mix in the ground beef and pork, using your hands or a spatula to combine until evenly incorporated. Be careful not to overmix, as this can make the meatballs dense.
3. Shape and Sear the Meatballs
- Form the mixture into 1-inch meatballs, rolling them gently in your hands.
- Heat the remaining tablespoon of olive oil in the skillet over medium heat. Add the meatballs in batches, cooking for 2–3 minutes on each side until browned. Remove from the skillet and set aside.
4. Make the Sauce Base
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour to create a roux, cooking for 1–2 minutes until lightly golden.
- Gradually pour in the beef broth while whisking continuously to avoid lumps. Add the chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley.
5. Simmer the Sauce
- Bring the sauce to a simmer and cook for 3–5 minutes, allowing it to thicken.
- Reduce the heat to low and stir in the sour cream, ensuring it’s fully incorporated.
6. Finish Cooking the Meatballs
- Return the browned meatballs to the skillet, nestling them into the sauce.
- Cover and cook on low heat for 10–12 minutes, or until the meatballs are fully cooked through (internal temperature of 160°F/71°C).
7. Serve and Enjoy
- Serve the Swedish meatballs hot over egg noodles, mashed potatoes, or rice. Garnish with additional parsley, if desired.
Tips for Perfect Swedish Meatballs
- Don’t Overmix the Meat: Overmixing can make the meatballs tough, so mix just until combined.
- Use a Scoop for Even Meatballs: A small cookie scoop helps ensure uniform sizes, which cook evenly.
- Keep the Sour Cream Room Temperature: Adding cold sour cream to the hot sauce can cause it to curdle.
- Taste Test the Sauce: Adjust the seasoning as needed—add a pinch of salt or a splash of Worcestershire for more flavor.
- Make it Ahead: The meatballs and sauce can be made a day ahead and reheated gently before serving.
Serving Suggestions for Swedish Meatballs
- Classic Pairings: Serve over egg noodles, creamy mashed potatoes, or fluffy white rice.
- Side Dishes: Pair with roasted vegetables, a simple green salad, or garlic bread.
- Drinks: A glass of red wine, sparkling water, or even lingonberry juice is a great match for this dish.
Variations You’ll Love
- Vegetarian Option: Use plant-based ground meat and vegetable broth for a meat-free version.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes to the sauce for a touch of heat.
- Dairy-Free: Use coconut cream instead of sour cream and a non-dairy butter substitute.
- Gluten-Free: Swap panko breadcrumbs with gluten-free breadcrumbs and use cornstarch to thicken the sauce.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 20g |
| Carbohydrates | 10g |
| Fat | 30g |
| Fiber | 1g |
FAQ Section
1. Can I freeze Swedish meatballs?
Yes! You can freeze the cooked meatballs (with or without the sauce) in an airtight container for up to 3 months.
2. How do I reheat leftovers?
Reheat meatballs gently on the stovetop or in the microwave. Add a splash of beef broth to the sauce if it’s too thick.
3. Can I use all beef instead of a beef and pork mix?
Yes, but the pork adds extra moisture and flavor. If using only beef, consider using a fattier blend (70–80% lean).
4. What’s the best way to thicken the sauce?
If your sauce is too thin, let it simmer uncovered for a few more minutes or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
5. What’s a good substitute for sour cream?
You can use Greek yogurt or heavy cream for a similar creamy texture.
6. Can I make this dish healthier?
Yes! Use leaner meats, low-fat sour cream, and reduce the amount of butter for a lighter version.
Why Swedish Meatballs Work
This recipe combines the perfect blend of tender, flavorful meatballs with a creamy, rich sauce that’s simply irresistible. The warm spices, buttery sauce, and tender meatballs create a comforting dish that’s perfect for any occasion. It’s easy to make, deeply satisfying, and sure to impress anyone who tries it.
Conclusion: A Swedish Favorite at Your Table
With this Swedish Meatballs recipe, you’ll bring a taste of Sweden right into your kitchen. It’s a dish that’s equal parts comforting, flavorful, and impressive. Whether you’re cooking for yourself, your family, or guests, these meatballs are a guaranteed hit.
Swedish Meatballs: A Comforting Classic from Your Kitchen
Ingredients
For the Meatballs
- 2 tablespoons olive oil divided
- ½ cup yellow onion finely diced
- 2 cloves garlic minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg whisked
- ⅓ cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb ground beef 80% lean
- ½ lb ground pork
For the Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ cup sour cream room temperature
Instructions
- Prepare the Onion and Garlic: Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another minute. Let cool.
- Mix the Meatball Ingredients: In a bowl, combine panko, Parmesan, egg, milk, salt, oregano, allspice, nutmeg, and pepper. Add the cooled onion mixture, ground beef, and ground pork. Mix until just combined.
- Shape and Brown the Meatballs: Form into 1-inch meatballs. Heat the remaining tablespoon of olive oil in the skillet and brown the meatballs on all sides. Set aside.
- Make the Sauce Base: Melt butter in the same skillet over medium heat. Whisk in flour to form a roux, cooking for 1–2 minutes. Gradually add beef broth, whisking continuously. Stir in the bouillon cube, Worcestershire sauce, Dijon mustard, and parsley.
- Simmer and Finish the Sauce: Simmer for 3–5 minutes to thicken. Reduce heat and stir in sour cream.
- Cook the Meatballs in the Sauce: Return meatballs to the skillet, cover, and cook on low for 10–12 minutes, until fully cooked.
- Serve: Serve over egg noodles, mashed potatoes, or rice. Garnish with parsley if desired.