SWEDISH-STYLE MEATBALLS — HOMEMADE, TENDER, AND RICHLY FLAVORED
Inspired by a weekend trip to Ikea, these Swedish meatballs deliver authentic flavor using freshly ground beef and pork, perfectly balanced spices, and a silky creamy sauce. Preparing your own blend of meat ensures the ideal fat ratio and texture, resulting in tender, flavorful meatballs served best with creamy mashed potatoes or boiled potatoes.
🕒 Prep Time: 25 min
🍳 Cook Time: 30 min
🍽️ Yields: About 35 small meatballs
Ingredients
Meatballs:
- 500 g mixed ground meat, finely ground twice (350 g veal + 150 g pork with fat)
- 2 egg yolks
- 1 onion, finely chopped
- 1 large slice crustless bread
- 50 ml milk
- 1 tsp salt
- ½ tsp black or white pepper
- ¼ tsp nutmeg
- ¼ tsp allspice (pimento)
- 100 g butter (for frying)
- 11 tbsp cooking oil (for frying)
Sauce:
- 1 heaping tablespoon white flour (or starch for a glossy, translucent sauce)
- 350 ml hot beef broth (or 5 homemade beef stock cubes + 300 ml water; optionally substitute 50 ml broth with 50 ml dry red wine)
- 1 heaping tablespoon sour cream
- A few sprigs fresh dill and parsley, chopped
- Pepper, to taste
Instructions
1. Prepare the Meatball Mixture
- Tear bread into small pieces and soak in milk until soft.
- Sauté finely chopped onion in 1 tbsp oil over medium heat until soft and translucent. Let cool slightly.
- In a bowl, combine ground meat, sautéed onion, soaked bread with milk, egg yolks, salt, pepper, nutmeg, and allspice.
- Mix thoroughly until homogeneous.
2. Shape the Meatballs
- With wet hands, form small round meatballs about the size of a Raffaello candy.
- Keep hands moist and shape every 2–3 meatballs for easier handling.
- Tip: You can refrigerate formed meatballs until frying.
3. Fry the Meatballs
- Heat butter and oil in a large pan over medium-low heat.
- Fry meatballs in batches without crowding, turning until nicely browned on all sides.
- Maintain low heat to avoid burning the butter.
- Drain meatballs on paper towels to remove excess fat.
4. Prepare the Sauce
- Carefully pour off excess fat from the pan, leaving about 3 tbsp behind.
- Keep heat low.
- Add flour and whisk continuously until it forms a paste and lightly browns — do not stop whisking.
- Gradually whisk in hot beef broth, starting slowly like making mayonnaise, continuing to whisk until smooth.
- Stir in sour cream and let the sauce simmer for 1 minute, whisking constantly.
- Optional: For an ultra-smooth sauce without any fried bits, strain through a fine sieve or cheesecloth.
- Season with salt to taste. Add freshly ground pepper, chopped parsley, and dill.
5. Combine and Serve
- Return meatballs to the sauce and gently stir to coat well.
- Heat together for 1 minute.
- Serve immediately with creamy mashed potatoes or boiled potatoes.
💡 Tips
- Request your butcher to grind the meat twice for a fine texture.
- Keeping the heat low during frying prevents burning butter and ensures even cooking.
- Adding allspice and nutmeg creates that classic Swedish flavor profile.
- Straining the sauce results in a silky finish perfect for elegant presentation.
- Sour cream enriches the sauce with smooth creaminess and subtle tang.
🎉 Perfect For
- Authentic Swedish-style dinner at home
- Cozy family meals or special occasions
- Pairing with mashed potatoes, boiled potatoes, or lingonberry jam
- Meal prepping and freezing leftovers
📝 Final Thoughts
Making Swedish meatballs from scratch using freshly ground meat and a perfectly spiced creamy sauce elevates this classic dish to restaurant-quality. The balance of spices, tender meatballs, and luscious sauce delivers comfort and satisfaction, making it a beloved recipe to revisit often.