Swedish Meatballs

AppetizerComfort FoodSwedishMeatballs

The BEST Swedish meatballs recipe! Made from a mixture of beef and pork, flavored with nutmeg and cardamom and served with a tasty Swedish Meatball sauce.

Photography Credit: Elise Bauer

My First Encounter with Swedish Meatballs

My first experience of Swedish meatballs came in the form of room service at a hotel in Stockholm. I was traveling alone for business, holed up in my room in comfy clothes with books to keep me company.

I ordered the only thing on the menu that looked familiar—meatballs—that first night. They were so good I think I licked the plate clean. I stayed in and ordered Swedish meatballs every night for the rest of the trip!

Swedish Meatballs are now a Fan Favorite

Since that time in Stockholm, I’ve been on a quest to find a Swedish meatball as good, and we’ve done it here. What has resulted is one of our most popular recipes around the holidays —Swedish meatballs.

If you like the Swedish meatballs at IKEA, be prepared; these are a hundred times better. They’re terrific over egg noodles for a main course or served as individual appetizers with a Swedish meatball sauce.

It’s all in the Swedish Meatball Sauce

Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a traditional Swedish meatball sauce – a rich meat gravy spiked with sour cream and a little lingonberry jelly. You can either serve the jelly on the side or mixed right into the sauce, which is what we’ve done here.

Do you have a family favorite recipe for Swedish meatballs? If so, please let us know about it in the comments. I’ve noticed several recipes calling for allspice, which we haven’t used in this recipe, but you could certainly use it in place of or in addition to the cardamom or nutmeg.

Swedish Meatballs Recipe

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  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Yield: Serves 8 to 10

Lingonberry jelly is traditionally used with Swedish meatballs; you can substitute cranberry, red currant or raspberry jelly if you can't find lingonberry jelly.

Ingredients

Meatballs:

  • 2 Tbsp butter
  • 1 large yellow or white onion, peeled, grated (use the large holes of a box cheese grater)
  • 2/3 cup milk
  • 4-5 slices of bread, crusts removed, bread cut into pieces
  • 2 eggs
  • 1 pound ground pork
  • 1 1/2 pounds ground beef
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cardamom
  • 2 teaspoons black pepper

Sauce:

  • 6 Tbsp butter
  • 1/3 cup flour
  • 1 quart beef stock
  • 1/2 to 3/4 cup sour cream
  • Salt
  • 2 to 4 Tbsp of Lingonberry, red currant, raspberry or cranberry jelly, less or more to taste (optional)

Method

1 Sauté grated onion: Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Set aside to cool.

2 Soak bread in milk, shred: Place the pieces of bread in a large bowl and mix with the milk. Let sit for 15 to 20 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk put the bread in a food processor and pulse until it has been completely broken up (or shred by hand). Return the pulverized milk soaked bread to the bowl.

3 Make meatball mixture with bread, onions, eggs, meat, spices: Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.

4 Form meatballs: Use your hands to form the meatballs about an inch-thick and place them on a plate or sheet pan. This recipe should make between 40 and 50 meatballs.

5 Brown meatballs on all sides: Heat 6 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan.

Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Handle the meatballs gently so they do not break apart as you turn them.

Once the meatballs have browned on all sides, remove them from the pan and set aside. You do not need to cook the meatballs all the way through at this point, you only need to brown them. You'll finish cooking the meatballs in the sauce later.

Once you have removed the meatballs from the pan, keep the remaining butter in the pan. You'll use this butter to make the sauce.

If the butter in the pan has become burnt through the browning of the meatballs, remove and discard it, and add 6 Tbsp of fresh butter to the pan. Otherwise use the existing pan butter, you should have 6 Tbsp total of butter in the pan. If not add more.

6 Add flour to butter in pan to make roux: To make the sauce, first make the roux. Heat the butter in the pan on medium heat. Slowly whisk in the flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream.

7 Add stock to roux to make sauce: When the roux has cooked to a lovely shade of light brown, slowly add the stock to the roux, stirring as you add the stock.

The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.

8 Add meatballs to sauce: Return the meatballs to the pan with the sauce and lower the heat to low. Cover the pot and cook on low heat for 10 minutes. You may need to work in batches.

9 Stir in sour cream and jelly: Transfer the meatballs to a serving dish to serve. Stir in the sour cream. Either stir the jelly into the sauce or serve it on the side.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Swedish Meatballs on Simply Recipes. Thank you!

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Products We Love

Links:

Vegetarian Swedish Meatballs from Joy the Baker

Swedish Meatballs Sauce Recipe

 

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

209 Comments / Reviews

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Did you make it? Rate it!

  • marlene

    Why would anyone even think of buying Ikea meatballs again… great recipe. Just for a change I use TVP instead of bread. Thanks!

    xxxxxyyyyy

  • Dahlton

    Family didn’t like it. Didn’t taste similar to Swedish meatballs we’ve had else where.

    xxxxxyyyyy

  • Sally

    Absolutely amazing meatballs so tasty froze some and even better when reheated. Sauce was delicious but a bit of a disaster.

  • C Miller

    My family is always super excited when I say I am going to make this recipe. I make it minus the nugmeg (since I don’t like nutmeg) but the rest I follow exactly. Thanks so much for another great recipe!

    xxxxxyyyyy

  • Ken

    Would FROG Jam work in this recipe?

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