Swedish Meatballs

Classic Swedish meatballs made from a mixture of beef and pork, flavored with nutmeg and cardamom and served with a rich beef and sour cream gravy.
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Photography Credit: Elise Bauer

One of our most popular recipes around the holidays is this one—Swedish meatballs. They’re terrific over egg noodles for a main course, or served as individual appetizers.

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 the meatballs every night for the rest of the trip!

Since then I’ve been on a quest to find a Swedish meatball as good, and we’ve done it here. If you like the meatballs at IKEA, be prepared; these are a hundred times better.

Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with 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.

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Links:

Vegetarian Swedish Meatballs from Joy the Baker

Swedish Meatballs

 

Showing 4 of 185 Comments

  • Debbie White

    Perfect recipe! Made this today and followed the recipe exactly. Such wonderful flavor in the meatballs using cardamom and nutmeg. Great with mashed potatoes. Found lingonberry sauce at the BX at Scott Air Force Base and we were ready for a perfect dinner.

  • Josey-Ann Konieczny

    Oh my goodness thank you for such a wonderful recipe Elise I always wanted to try Swedish Meatballs but never have. I chose your recipient because it sounded the best. I didn’t have any cardamon but substituted allspice they are absolutely outstanding the house smells glorious and the taste oh my it made 48 meatballs I truly wanted to freeze half but I don’t think they will make it to the freezer. Thank you so much for sharing!

  • Stephanie

    If you don’t have fresh bread but you do have bread crumbs, how much would you use?

  • Jill

    I have tried this recipe 4 times. I have tried to make it a little healthier by baking the meatballs instead of cooking them in butter on the stovetop. They were ok. Save your calories and follow the instructions. These are amazing. The flavor is what I remember when growing up and having my Swedish grandmother Agda make these for the holidays. Awesome recipe. Thank you for sharing.

  • Jennifer Martin

    To incorporate sour cream, flour, cream etc into your sauce, just use a whisk. Works great!

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