Swedish Meatballs Recipe
This Swedish Meatballs recipe features flavorful meatballs swimming in a creamy Swedish meatball sauce. My favorite way to enjoy this meal is served a top a bed of cooked egg noodles.
Why you’ll love this recipe
Swedish meatballs are made with a mixture of meats: beef and pork.
The seasonings used to make Swedish meatballs are nutmeg and allspice. These spices help give the meatballs and the sauce their iconic Swedish meatball flavor.
This recipe makes quite a bit, about 45 meatballs to be exact. When I make this meal for my family of 4, we are able to eat this for 3 separate meals.
If you have a small family, or if you’re only feeding yourself and say 1 other person, you could get away with freezing these Swedish meatballs to enjoy at a later time. Freezing directions below.
We love love LOVE the creamy sauce! I wanted to make sure this recipe had enough sauce so that there’s plenty to drizzle over the noodles (if that how you choose to eat this dish). And I’m happy to report, there’s lots of sauce… just how I like it. 🙂
How to make Swedish Meatballs
Step 1: Make the meatballs
To make the meatballs mix the 2 meats (ground beef and ground pork), Panko crumbs, milk, egg and egg yolks, shallot, minced garlic, thyme, allspice, nutmeg, salt, and pepper.
You can use a wooden spoon to mix the ingredients together, but eventually I ditch the spoon and start mixing with my hands until all of the ingredients are combined and evenly incorporated.
Next, portion mixture into 1 inch sized meatballs. Tip: use a cookie scoop to do this! It will save a lot of time and guess work.
Step 2: Brown the meatballs in a skillet
Heat a large pot or high sided skillet over medium heat. Add the oil to the skillet. Once the oil is warm add the meatballs to the skillet.
I work in batches when browning the meatballs because not all meatballs will fit in the skillet.
Brown all sides of the meatballs; this will take about 5-6 minutes per batch. Transfer the browned meatballs to a paper towel lined plate.
Note: you might need to add more oil between batches. You won’t need a lot more. I think I added an extra teaspoon or two after I completed each batch.
Step 3: Make the sauce
In the now empty skillet or pot, add the butter. (still over medium heat). Once melted whisk in the flour and cook for 1 minute. Next, slowly whisk in the beef broth.
Bring the mixture to a simmer then add the meatballs back into the sauce.
Bring the mixture to a boil, then reduce to a simmer. Cover and let the meatballs continue to cook for about 15 minutes or until cooked through and no longer pink inside. If using a digital instant read thermometer, the inside of the meatballs should read 160°F.
Once the meatballs are finished cooking, use a slotted spoon to remove them from the sauce. I place the meatballs in a large bowl, nothing fancy.
Boil the sauce (without the meatballs in it) for about 4-5 minutes or until slightly reduced.
Whisk the sour cream into the sauce. Transfer the meatballs back to the sauce.
Serve over cooked egg noodles or rice, or enjoy them plain!
How to freeze Swedish Meatballs
To freeze, place the cooked meatballs and sauce in a freezer safe airtight container. Freeze for up to 3 months. When ready to eat, let the meatballs and sauce thaw in the refrigerator. Place in a pot on the stove to warm up.
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- 1 lb ground beef
- 1 lb ground pork
- 2/3 cup panko bread crumbs
- 1/3 cup milk
- 1 large egg
- 2 egg yolks
- 1 medium/small shallot - diced
- 2 garlic cloves - minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons oil - (canola, vegetable oil) maybe need more than 2 T. You use this when browning the meatballs
- 1 tablespoon butter
- 3 tablespoons all purpose flour
- 3 cups beef broth - I use reduced sodium
- 2/3 cup sour cream - I use full fat sour cream
- 2 tablespoons fresh parsley - for garnish
- In a large bowl combine the beef, pork, panko, milk, egg and yolks, shallot, garlic, thyme, allspice, nutmeg, and salt and pepper. Use a spoon or fork to mix everything together until combined. Using clean hands, portion the mixture into 1 inch sized balls, making about 45 balls total (give or take a few).
- In a large Dutch oven, or high sided skillet, heat the oil over medium heat. Working in batches, add some of the meatballs to the pot, cook until all sides are browned, about 5 minutes. Transfer the meatballs to a paper towel lined plate.
- In the now empty Dutch oven, add the butter, once melted whisk in the flour and cook for 1 minute. Next, slowly whisk in the beef broth. Bring the sauce to a simmer. Once simmering return the meatballs to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover, and let the meatballs continue cooking for about 15 minutes, or until cooked through and no longer pink inside.
- Once the meatballs have finished cooking, use a slotted spoon to remove the meatballs from the sauce (I place them in a large bowl). Boil the sauce for about 4-5 minutes or until slightly reduced.
- Whisk the sour cream into the sauce.
- Return the meatballs to the sauce. Garnish with the chopped parsley. Serve over cooked egg noodles.