This Classic Swedish Meatballs Recipe is impressive with the flavorful mix of spices, and the savory, creamy, and delicious sauce. Serve the Swedish meatballs over noodles for a delicious dinner.
It’s been a long time since I made this classic Swedish Meatballs recipe, and I don’t know why I waited so long. Usually, when I make meatballs, it’s the Italian type for a spaghetti dinner. Swedish meatballs are such a retro dish that you see served at holidays or parties as an appetizer.
I prefer to serve it as an entree and depending on what I’m in the mood for, served over egg noodles, mashed potatoes, or rice. Swedish meatballs really take me back in time to when my Dad would make them a couple of times a year. It’s serious comfort food if you ask me.
Table of Contents
- Classic Swedish Meatballs
- Are Swedish Meatballs really from Sweden?
- What makes a Swedish meatball different?
- What do you serve with Homemade Swedish Meatballs?
- Do these Swedish meatballs taste like Ikea’s meatballs?
- What is in Allspice?
- Ingredients
- How to make this classic Swedish meatballs recipe
- The best Swedish meatballs
- Tips, Tricks, and FAQs
- Printable Homemade Swedish Meatballs Recipe
- Enjoy More Retro Recipes
Classic Swedish Meatballs
When you make Italian meatballs, you use spices like oregano, basil, and garlic, however; Swedish meatballs use an aromatic spice called Allspice, a hint of nutmeg, and simple salt and pepper. The creamy sauce for the meatballs is also made with the same spices, plus beef stock, and heavy cream. Some recipes may call for sour cream in place of heavy whipping cream. Beef stock gives the sauce a savory flavor, while the heavy cream creates a rich and creamy consistency.
Are Swedish Meatballs really from Sweden?
Yes, the popular dish is from Sweden and is also known as Köttbullar med Gräddsås (meatballs with cream sauce) and Svenska Köttbullar (Swedish meatballs). Traditional Swedish Meatballs are often served at Christmas.
What makes a Swedish meatball different?
Authentic Swedish meatball recipes call for a mix of beef and pork, however, all beef can be used. I chose to use lean ground beef for my recipe. Allspice and a hint of nutmeg are used in both the ground beef mixture and the sauce which gives the meatballs their distinct flavor.
Another difference is that the size of classic Swedish meatballs is much smaller than Italian meatballs. The smaller size (around 1 inch in diameter) makes them perfect for appetizers to serve at holiday parties.
What do you serve with Homemade Swedish Meatballs?
Authentic Swedish meatballs are served with a side of lingonberry jam, and creamy mashed potatoes. I like to serve tasty Swedish meatballs and sauce over egg noodles.
Do these Swedish meatballs taste like Ikea’s meatballs?
I have never had the famous Ikea’s meatballs, but the recipe is similar. I do believe the allspice and nutmeg are not in the Ikea’s recipe and they add dijon mustard, though I am not certain.
What is in Allspice?
Allspice is a spice made from the dried berries of a plant known as Pimenta dioica, which is a member of the myrtle family. The dried allspice berry’s scent is a blend of spices; cinnamon, nutmeg, and cloves. It is not a mix of those individual spices.
Ingredients
For the meatballs:
- 2 pounds lean ground beef
- 1 small white onion, diced finely (about ½ cup)
- 1 cup panko breadcrumbs
- ½ teaspoon allspice
- dash of nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large eggs
- ¼ cup heavy whipping cream
For the sauce:
- 2 tablespoons unsalted butter
- ¼ cup flour
- 3 cups unsalted or low-sodium beef stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon allspice
- dash of nutmeg
- ⅔ cup heavy whipping cream
- chopped fresh parsley, for garnish
How to make this classic Swedish meatballs recipe
Step 1
In a large mixing bowl, combine ground beef, onion, bread crumbs, allspice, dash of nutmeg and salt and pepper, eggs, and ¼ cup heavy cream. I find it best to use your (clean) hands to incorporate the ingredients.
Step 2
Roll meatball mixture into about 1-inch-sized balls; place on a baking sheet and set aside. You’ll have about 70 meatballs when done. Don’t worry if some are bigger, just be sure they are cooked all the way.
Step 3
Heat a large skillet on medium high heat. Add meatballs in a single layer with a little bit of space between each one. Cook on all sides, about 1-2 minutes on ALL sides. As the meatballs are cooked, remove the meatballs onto a serving plate, and continue cooking more meatballs until all are done.
Step 4
Once all the meatballs are cooked, remove them all from the frying pan. It’s time to make the sauce. In the same skillet, melt butter with the pan juice and the remaining brown bits as you whisk.
Step 5
Sprinkle the flour over the melted butter and whisk over medium heat for about 1 minute. Next, add the beef stock, salt, pepper, allspice, and a dash of nutmeg. Whisk until smooth. Turn heat down to medium-low, add in the heavy cream, and simmer for another 15-20 minutes, stirring occasionally. The sauce will thicken as it simmers.
Step 6
Once the sauce has thickened, add transfer meatballs back into the skillet and simmer until heated through about 5 – 8 minutes.
Step 7
Garnish with chopped parsley, if desired, and serve over noodles, mashed potatoes, or rice.
The best Swedish meatballs
We enjoyed the homemade meatballs and the delicious creamy sauce for dinner and my husband chimed in with his thoughts on dinner and exclaimed that these were the best Swedish meatballs he’s had in a long time. My mother said the leftovers the next day were even better!
Tips, Tricks, and FAQs
- In place of the ground beef, you can use 1 pound of ground beef and 1 pound of ground pork.
- You can bake the meatballs in the oven at 350 degrees F. for 20 minutes, or until cooked through.
- Use a slow cooker to keep Swedish meatballs and cream sauce warm at parties if serving for appetizers.
- I used unsalted stock so I could control the amount of salt. You can use low sodium as well.
- Beef bone broth is a great substitute for beef broth.
- Replace the black pepper with ground white pepper for small twist.
- Adding a couple of dashes of Worcestershire sauce to enhance the sauce even more.
- Store leftovers in an airtight container in the refrigerator. You can freeze the meatballs and sauce for up to two months, also.
Printable Homemade Swedish Meatballs Recipe
Classic Swedish Meatballs Recipe
Ingredients
For the meatballs
- 2 pounds lean ground beef
- 1 small white onion, finely diced
- 1 cup Panko breadcrumbs
- ½ teaspoon Allspice
- dash nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 eggs
- ¼ cup heavy cream
For the sauce
- 2 tablespoons unsalted butter
- ¼ cup flour
- 3 cups unsalted or low-sodium beef stock
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon Allspice
- dash nutmeg
- ⅔ cup heavy cream
- chopped parsley
Instructions
- In a large mixing bowl, combine ground beef, onion, bread crumbs, allspice, dash of nutmeg and salt and pepper, eggs, and ¼ cup heavy cream. I find it best to use your (clean) hands to incorporate the ingredients.
- Roll meatball mixture into about 1-inch-sized balls; place on a baking sheet and set aside. You’ll have about 70 meatballs when done. Don’t worry if some are bigger, just be sure they are cooked all the way.
- Heat a large skillet on medium high heat. Add meatballs in a single layer with a little bit of space between each one. Cook on all sides, about 1-2 minutes on ALL sides. As the meatballs are cooked, remove the meatballs onto a serving plate, and continue cooking more meatballs until all are done.
- Once all the meatballs are cooked, remove them all from the frying pan. It’s time to make the sauce. In the same skillet, melt butter with the pan juice and the remaining brown bits as you whisk.
- Sprinkle the flour over the melted butter and whisk over medium heat for about 1 minute. Next, add the beef stock, salt, pepper, allspice, and a dash of nutmeg. Whisk until smooth. Turn heat down to medium-low, add in the heavy cream, and simmer for another 15-20 minutes, stirring occasionally. The sauce will thicken as it simmers.
- Once the sauce has thickened, add transfer meatballs back into the skillet and simmer until heated through about 5 – 8 minutes.
- Garnish with chopped parsley, if desired, and serve over noodles, mashed potatoes, or rice.
Notes
- In place of the ground beef, you can use 1 pound of ground beef and 1 pound of ground pork.
- You can bake the meatballs in the oven at 350 degrees F. for 20 minutes, or until cooked through.
- Use a slow cooker to keep Swedish meatballs and cream sauce warm at parties if serving for appetizers.
- I used unsalted stock so I could control the amount of salt. You can use low sodium as well.
- Beef bone broth is a great substitute for beef broth.
- Replace the black pepper with ground white pepper for small twist.
- Adding a couple of dashes of Worcestershire sauce to enhance the sauce even more.
- Store leftovers in an airtight container in the refrigerator. You can freeze the meatballs and sauce for up to two months, also.
Enjoy More Retro Recipes
If you enjoyed the Swedish Meatballs recipe, check out other delicious retro recipes.
- Beef Stroganoff from That Recipe
- Beer Cheese Fondue from Art of Natural Living
- Classic Coq au Vin from A Kitchen Hoor’s Adventures
- Neptune Salad from Palatable Pastime
- Old Fashioned Cherry Cheesecake from Jen Around the World
- Shepherd’s Pie from Karen’s Kitchen Stories
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Enjoy!
Perfect comfort food and a fabulous choice for retro!
This is such a classic, appealing dinner, especially served over noodles. Yum!
I have always used sour cream for the sauce. Little did I know it’s supposed to be cream! Can’t wait to try these.