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Ash Tyrrell

Swedish Meatballs Recipe

When I made Swedish meatballs at home, I couldn’t believe how comforting they turned out. The meatballs were juicy, tender, and had that warm spiced flavor that instantly reminded me of cozy dinners.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef – gives the meatballs a hearty and rich base.
  • ½ lb ground pork – adds sweetness and keeps the texture tender.
  • ¼ cup panko breadcrumbs – holds the mixture together while staying light.
  • ¼ cup Parmesan cheese freshly grated – fresh cheese melts better and tastes richer.
  • 1 large egg – binds everything into a smooth mix.
  • 2 tablespoons milk – keeps the meat moist avoid skim, it makes them dry.
  • 1 small yellow onion finely diced – adds a soft, aromatic base flavor.
  • 2 garlic cloves minced – fresh garlic gives a stronger taste than jarred.
  • ⅛ teaspoon allspice – that subtle warm spice essential for Swedish meatballs.
  • ⅛ teaspoon nutmeg – balances out the flavors with a cozy note.
  • 1 teaspoon dried oregano – adds a gentle herbal touch.
  • 1 teaspoon salt – brings all the flavors together.
  • ½ teaspoon black pepper – adds a little spice.
  • 3 tablespoons butter – creates the base of the sauce.
  • 3 tablespoons all-purpose flour – thickens into a silky roux.
  • 2 cups beef broth – rich flavor for the sauce low-sodium works best.
  • ½ teaspoon chicken bouillon powder – enhances the savory depth.
  • 1 teaspoon Worcestershire sauce – adds tangy umami.
  • 1 teaspoon Dijon mustard – balances the creaminess with a little zing.
  • ⅓ cup sour cream full-fat – makes the sauce creamy and smooth.
  • 1 tablespoon parsley chopped – for color and freshness.

Method
 

  1. In a large bowl, mix breadcrumbs, Parmesan, egg, and milk until well combined. Stir in onion, garlic, and spices like nutmeg and allspice. Finally, add the beef and pork, folding gently until everything is evenly combined. Don’t overmix—this keeps the meatballs soft.
  2. Roll the mixture into 1.5-inch balls, using slightly wet hands to keep them smooth. Place them on a plate and chill in the fridge for about 15 minutes. This step helps them stay together while cooking.
  3. Heat a little oil in your skillet over medium heat. Cook the meatballs in batches until each side is golden brown. Set them aside on a plate. The browned bits left in the pan will add extra flavor to your sauce.
  4. In the same skillet, melt butter and whisk in flour until golden and nutty. Slowly add the beef broth while whisking to prevent lumps. Stir in Worcestershire sauce, Dijon mustard, and bouillon. Simmer until slightly thickened.
  5. Temper the sour cream by mixing it with a spoonful of warm gravy, then whisk it back into the sauce. Add the meatballs, spoon sauce over them, and let everything simmer for about 10–15 minutes. Finish with chopped parsley before serving.

Notes

  • Chill the meatballs before frying – it makes them hold their shape.
  • Take your time on the roux – rushing makes the sauce taste floury.
  • Always use fresh garlic and onion – the flavor is so much better.
  • Taste as you go – a small pinch of extra salt or spice can make a big difference.