Swedish Meatballs – Simple Homemade Recipe

If you love comfort food, Swedish meatballs are a must‑try. They’re juicy, lightly spiced, and come with that velvety cream sauce that makes every bite feel cozy. The good news? You don’t need a fancy kitchen to nail this classic. Grab a few everyday ingredients, follow the steps below, and you’ll have a plate of restaurant‑style meatballs ready in under an hour.

Ingredients You’ll Need

Here’s the short list that covers everything from the meat mix to the sauce. Keep the quantities handy and you’ll be set.

• 500 g ground beef (or half beef, half pork for extra flavor)
• 1 small onion, finely grated
• 1 clove garlic, minced
• ½ cup breadcrumbs
• ½ cup milk
• 1 egg
• ½ tsp ground allspice
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp butter for frying
• 2 tbsp flour
• 1 cup beef broth
• 1 cup heavy cream
• 1 tsp Dijon mustard (optional)

Step‑by‑Step Cooking Guide

1. Mix the meat base. In a bowl, combine the ground meat, grated onion, minced garlic, breadcrumbs, milk, egg, allspice, nutmeg, salt, and pepper. Mix gently with your hands – over‑mixing can make the meatballs tough.

2. Shape the balls. Scoop about a tablespoon of the mixture and roll it between your palms into smooth, bite‑size balls. Aim for uniform size so they cook evenly.

3. Fry the meatballs. Heat butter in a deep skillet over medium heat. Once it sizzles, add the meatballs in a single layer. Cook for 5‑6 minutes, turning occasionally, until they’re browned all over. They don’t need to be fully cooked inside because the sauce will finish them.

4. Make the sauce. Remove the meatballs and set aside. In the same pan, add flour and stir for a minute to form a roux. Slowly whisk in beef broth, then bring to a gentle boil. Reduce heat and stir in cream and Dijon mustard if you like a tangy note. Let the sauce thicken for a few minutes.

5. Finish the meatballs. Return the browned meatballs to the pan, cover, and let them simmer in the sauce for 8‑10 minutes. This step lets the flavors mingle and ensures the meat is cooked through.

6. Serve and enjoy. Spoon the creamy sauce over a mound of mashed potatoes, buttered noodles, or rice. Garnish with a sprinkle of fresh parsley if you have it. A side of lingonberry jam adds the sweet‑tart contrast that makes the dish truly Swedish.

Tips to keep in mind: If the mixture feels too wet, add a bit more breadcrumbs. For a richer flavor, try a splash of Worcestershire sauce in the meat mix. And remember, the sauce can be stored in the fridge for a day – just reheat gently before serving.

Now you have a go‑to recipe for Swedish meatballs that’s quick, tasty, and perfect for any day you crave something hearty. Give it a try, tweak the spices to suit your taste, and enjoy the comforting aroma filling your kitchen.