Swedish Meatballs Recipe
A comforting, creamy sauce–laden classic that pairs ground beef with warm spices and a dollop of tangy lingonberry jam for a festive, family-friendly meal.
Full Recipe Introduction
Swedish meatballs are a beloved dish from Swedish cuisine, known for their tender texture, gentle seasoning, and rich, creamy sauce. This Swedish Meatballs Recipe blends ground beef (and an optional hint of pork) with breadcrumbs, onion, and aromatic spices—like allspice and nutmeg—to create bite-sized wonders that soak up every drop of sauce. What makes this version special? A silky pan sauce made with beef stock, sour cream, and a touch of Dijon mustard, finished with a spoonful of sweet, tart lingonberry jam. Honestly, when I first tried this combo on a chilly November evening, I felt like I’d discovered a warm hug on a plate. I often serve these meatballs at holiday gatherings or cozy midweek dinners—everyone, from picky kids to seasoned foodies, can’t help but reach for seconds.
Why You’ll Love This Swedish Meatballs Recipe
• Ready in under an hour—perfect for a weeknight upgrade.
• No fancy equipment—just a skillet and a mixing bowl.
• Creamy sauce pairs beautifully with mashed potatoes or egg noodles.
• Balanced blend of ground beef and optional ground pork for juiciness.
• Subtle spices highlight the meat without overpowering it.
• Lingonberry jam adds a bright, festive twist.
• Make-ahead potential: freeze meatballs, thaw, then simmer in sauce.
• Crowd-pleaser for dinner parties, potlucks, or Sunday suppers.
Ingredients
• 1 pound ground beef (80/20 lean-to-fat ratio)*
• ½ pound ground pork (optional for extra richness)
• ½ cup Panko breadcrumbs (or plain breadcrumbs)
• ⅓ cup whole milk (or unsweetened almond milk for lighter sauce)
• 1 small onion, finely chopped (Vidalia or yellow for sweetness)
• 1 large egg, lightly beaten
• ½ teaspoon ground allspice
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 cups low-sodium beef stock (I prefer Kitchen Basics brand)
• ¾ cup sour cream (full-fat for creaminess, Greek yogurt works in a pinch)
• 1 teaspoon Dijon mustard
• 2 tablespoons lingonberry jam (plus extra for serving)
• Chopped fresh parsley, for garnish
Tips:
- *Choose an 80/20 ratio for ground beef so meatballs stay juicy without excess grease.
- If you can’t find lingonberry jam, cranberry preserves lightly mashed make a fine substitute.
Directions
- Mix the meatball base. In a large bowl, combine ground beef, ground pork (if using), breadcrumbs, milk, chopped onion, beaten egg, allspice, nutmeg, salt, and pepper. Use your hands—or a spatula—to gently fold. (Don’t overmix; you want tender meatballs.)
- Shape the meatballs. Wet your palms and form 1-inch meatballs, about 20 to 24 depending on size preference. Place them on a parchment-lined tray so they don’t stick.
- Brown in batches. In a heavy skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add half the meatballs, leaving space between each. Cook 4 minutes per side until golden brown. Transfer to a plate; repeat with remaining meatballs, adding more butter if needed.
- Create the roux. Lower heat to medium-low. Add the tablespoon of butter left in the pan, then whisk in flour. Cook 1 minute, stirring so it doesn’t burn—a pale blonde color is your cue.
- Build the sauce. Gradually whisk in beef stock until smooth. Simmer gently for 3 minutes to thicken.
- Finish with cream and seasonings. Stir in sour cream and Dijon mustard, heating until sauce is glossy and slightly thickened. Taste and adjust salt or pepper.
- Return meatballs to the pan. Nestle them into the sauce; spoon gravy over each. Cover and simmer for 5 minutes so flavors meld and meatballs reach 160°F internally.
- Serve warm. Spoon lingonberry jam over the top, sprinkle with parsley, and plate with mashed potatoes, buttered egg noodles, or crusty bread.
Servings & Timing
Yield: Serves 4 to 6 hungry souls
Prep Time: 20 minutes (includes chopping onions and mixing meat)
Cook Time: 25 minutes (browning + sauce build)
Total Time: 45 minutes
Variations
• Swap half the beef for ground turkey for a lighter twist.
• Stir in a teaspoon of smoked paprika for a subtle smoky note.
• Add finely minced garlic to the meat blend for extra depth.
• Use coconut milk instead of sour cream for a dairy-free version.
• Top with chopped dill instead of parsley for fresh herbal flavor.
• Drizzle a few drops of truffle oil over finished meatballs for an elegant touch.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Place cooled meatballs (with sauce) in a freezer-safe bag or container for up to 3 months.
Reheat: Thaw overnight if frozen; warm gently in a covered skillet over low heat, stirring occasionally. Microwave on medium power in 1-minute intervals, stirring between.
Make-Ahead Tip: Assemble meatballs and freeze raw on a tray, then transfer to a bag; when ready, thaw slightly and follow step 3 to brown and finish.
Notes
I discovered that resting the mixed meatball dough in the fridge for 15 minutes helped the shape hold up during frying—no flat sides here! Using a mix of butter and oil prevents the butter from burning while still giving you that golden crust. If your sauce ever seems too thick, whisk in a splash more stock; too thin? Let it bubble uncovered for a minute to reduce. I learned these tricks after three test runs with varying breadcrumb ratios—data-driven tweaks that made all the difference.
FAQs
Q: Can I bake these meatballs instead of frying?
A: Absolutely—preheat oven to 400°F, place meatballs on a greased rack, and bake 15–18 minutes until browned. Then simmer in sauce.
Q: What’s the best way to warm lingonberry jam?
A: Microwave jam briefly (10–15 seconds) or gently heat in a small saucepan; it spreads more easily over hot meatballs.
Q: Are Swedish meatballs gluten-free?
A: Swap traditional breadcrumbs for gluten-free crumbs and use a GF flour substitute in the sauce to keep them celiac-safe.
Q: Can I use just sour cream in the sauce?
A: You can, though the Dijon mustard brightens the flavor—feel free to skip it if you’re short on supplies.
Q: How do I prevent meatballs from falling apart?
A: Don’t overmix the meat; handle gently and let them chill briefly before cooking so they firm up.
Q: Can I freeze cooked meatballs without sauce?
A: Yes—freeze browned meatballs on a tray, then bag; add sauce when reheating for fresher taste.
Q: What sides go best with Swedish meatballs?
A: Creamy mashed potatoes, buttered egg noodles, or even cauliflower mash for a low-carb option.
Conclusion
This Swedish Meatballs Recipe delivers cozy comfort with minimal fuss—juicy ground beef meatballs in a silky, tangy sauce, topped with sweet lingonberries. Whether you’re hosting holiday guests or craving a simple weeknight dinner, these meatballs won’t disappoint. Give them a whirl, leave a comment on how they turned out, and check out my Creamy Mashed Potato tutorial next for the ultimate plate-licking combo!
Swedish Meatballs Recipe
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1/2 pound ground pork optional for extra richness
- 1/2 cup Panko breadcrumbs (or plain breadcrumbs)
- 1/3 cup whole milk (or unsweetened almond milk for lighter sauce)
- 1 small onion, finely chopped (Vidalia or yellow for sweetness)
- 1 large egg, lightly beaten
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef stock (I prefer Kitchen Basics brand)
- 3/4 cup sour cream (full-fat for creaminess, Greek yogurt works in a pinch)
- 1 teaspoon Dijon mustard
- 2 tablespoons lingonberry jam (plus extra for serving)
- Chopped fresh parsley, for garnish
Instructions
- In a large bowl, combine ground beef, ground pork (if using), breadcrumbs, milk, chopped onion, beaten egg, allspice, nutmeg, salt, and pepper. Use your hands—or a spatula—to gently fold. (Don’t overmix; you want tender meatballs.)
- Wet your palms and form 1-inch meatballs, about 20 to 24 depending on size preference. Place them on a parchment-lined tray so they don’t stick.
- In a heavy skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add half the meatballs, leaving space between each. Cook 4 minutes per side until golden brown. Transfer to a plate; repeat with remaining meatballs, adding more butter if needed.
- Lower heat to medium-low. Add the tablespoon of butter left in the pan, then whisk in flour. Cook 1 minute, stirring so it doesn’t burn—a pale blonde color is your cue.
- Gradually whisk in beef stock until smooth. Simmer gently for 3 minutes to thicken.
- Stir in sour cream and Dijon mustard, heating until sauce is glossy and slightly thickened. Taste and adjust salt or pepper.
- Nestle them into the sauce; spoon gravy over each. Cover and simmer for 5 minutes so flavors meld and meatballs reach 160°F internally.
- Spoon lingonberry jam over the top, sprinkle with parsley, and plate with mashed potatoes, buttered egg noodles, or crusty bread.
