Easy Homemade Swedish Meatballs are soft and savory with each bite; made from a mixture of beef and pork, served in a deliciously rich gravy. These made-from-scratch meatballs have all-natural ingredients and pack a mouthful of flavor.
Interested in more tasty dinner options swimming in gravy? Check out my Brown Gravy Smothered Hamburger Steaks and the equally delicious: Amazing Brown Gravy Pot Roast.
If you’ve ever spent the day at IKEA, you’ve probably had their signature Swedish meatballs. These Easy Homemade Swedish Meatballs are an even more appetizing variation! My interpretation of Swedish Meatballs includes traditional herbs you’d expect and a hint of garlic, for that extra Razzle Dazzle!
What makes Swedish meatballs different from regular meatballs?
When you think “meatballs” your mind probably goes to Italian-style. If you think Swedish meatballs are similar to Italian meatballs, think again! The Swedish variety is comparably smaller and seasoned differently. Warm spices like allspice and nutmeg complement Swedish meatballs whereas Italian meatballs have parmesan and garlic.
Swedish meatballs are typically a 50:50 ratio of pork and beef while Italian meatballs usually consist of ground beef or veal. Italian meatballs are usually served in a tomato-based sauce whereas Swedish meatballs are served in a rich gravy.
How to make the perfect Easy Homemade Swedish meatballs?
When it comes to perfecting the meatball, be conscious of the meat you choose. Fattier meats will result in more tender meatballs. Equally important is how you handle the meat when forming the meatballs. Try not to “over handle” the meat; meaning do not spend too much time or pressure rolling the meatballs.
Another key to great meatballs are breadcrumbs! It literally holds the meatballs together and makes for a nice texture. The breadcrumbs are soaked in milk and then added to the meatball mixture. This ensures that your meatballs are moist and hold together.
What should I serve with Swedish meatballs?
Meatballs are a universal food that most people enjoy. It’s a hit with the little ones and adults. There are so many ways to prepare and present them. Here are some ways I like to serve Easy Homemade Swedish Meatballs.
Appetizer: Stick a toothpick in these delicious meatballs and serve them as hors d’oeuvres during your next gathering.
Pasta: Add meatballs as a protein to your next pasta dish. I would choose rigatoni, egg noodles or ziti noodles to sop up that gravy.
Entrée: Serve them as an entrée. Mashed potatoes and peas complement Swedish meatballs well. Simple white rice works too!
Traditional: Lingonberry is traditionally served with Swedish meatballs. Lingonberry is a tart and tangy Scandinavian berry made into either a jam or sauce. It’s versatile and can be served as a side or added directly to the gravy.
It’s not as readily available here in the states. While lingonberry has a distinct flavor, it’s most comparable to cranberry sauce- so that can be used as a substitute.
What can I do with leftover Swedish Meatballs?
In case there are leftovers, eating them as a stand alone appetizer is a great idea. Warm them up in a sauce pan or microwave safe dish. Then skewer them with a toothpick and eat them as an individual appetizer or snack.
Another great idea is to make a Swedish meat ball sub. Heat the meatballs and gravy up, then add them to a buttered sub roll. Add toppings of choice, like cheese, mayo, lettuce, or whatever you desire.
Meatballs are great for those cooking on a budget. You can prep as many as your meat mixture allows and you don’t have to cook them all at once. Only cook what you anticipate you’ll eat that day.
Make a huge batch, roll them individually, and store uncooked meatballs in the freezer. The next time you have a craving, defrost them for an easy meal.
Easy Homemade Swedish Meatballs
Easy Homemade Swedish Meatballs are made from a mixture of beef and pork served in a deliciously rich gravy. Soft and savory with each bite, these made-from-scratch meatballs are made with all-natural ingredients and pack a mouthful of flavor.
Ingredients
- 1 pound Ground
- 1 pound Ground pork
- ¼ cup Milk
- ½ cup Bread crumbs
- ½ medium Onion, diced
- 2 cloves Garlic, finely diced
- ½ tablespoon Seasoned salt
- 1 teaspoon Black pepper
- ¼ teaspoon All spice
- 1 tablespoon Parsley, dried
- 1 tablespoon Butter, unsalted (to sear meatballs)
- 1 tablespoon olive oil (to sear meatballs)
Gravy
- 2 tablespoons Butter, unsalted
- 1 tablespoon Olive oil (if needed)
- ¼ cup All purpose flour
- 2 cups Beef broth
- 1 cup Milk
- ¼ cup Sour cream
- ½ tablespoon Salt
- ½ tablespoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Dijon mustard (optional)
Instructions
- Combine the bread crumbs and the milk in a small bowl. Mix well, until the liquid is absorbed.
- Add ground beef, ground pork, bread crumb mixture, and all remaining ingredients (except the butter and olive oil) to a large bowl and mix until combined well.
- Pinch off about 1-2 tablespoons of meat, and form it into a ball. The meat should be a little smaller than golf ball size. Set the meatball aside on a parchment lined sheet. Continue rolling the meatballs until the meat is gone.
- Heat up a cast iron skillet over medium heat on the stove. Add the butter and olive oil to the skillet.
- Place meatballs in the skillet, and leave about an inch of room in between each one (do not overcrowd the pan). Cook the meatballs for about 2 minutes per side.
- Once the meatballs are browned on each side, remove them and set aside on a cooling rack or bed of paper towels to drain excess grease. Continue cooking the meatballs in batches until they are all done.
Gravy
- Using the same skillet (do not rinse or clean it out), add the butter. ONLY add the olive oil if there is not much grease left over from the meatballs.
- Gently begin to sift the flour into the oil/butter. Use a whisk to combine the flour with the oil. The flour should absorb most of the oil, and become sort of clumpy.
- Begin to whisk in the beef broth continue whisking until the clumps from the flour are dissolved, and mixture is smooth.
- Slowly pour the milk into the gravy, next add the remaining ingredients.
- Continue whisking the gravy until it is combined well. If the sauce is too thick (use your own judgement here), add more beef broth- one tablespoon at a time.
- Taste for seasoning, add more salt and/or pepper if desired.
- Nestle the meatballs back into the gravy. Change the temperature to low, and cover and simmer the meatballs for 10 minutes.
- Serve over noodles or rice.
Notes
These Swedish meatballs were served over Ziti noodles.
See post for details.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 96mgSodium: 1382mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 25g
This website provides approximate nutrition information as a courtesy and for convenience only.
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