Swedish meatballs are moist and flavorful and have a unique taste from adding nutmeg and allspice. If you’ve ever been to IKEA and had their delicious Swedish meatballs, this is very similar to those. I just need to figure out how to make lingonberry sauce! I serve these on mashed potatoes with a veggie on the side for a delicious meal.
Traditionally Swedish meatballs are made with both beef and pork and that’s how I like to do it. Adding the breadcrumbs and milk to the meat gives it a texture that’s similar to Salisbury steak which I love.
Ingredients Needed:
- ground beef
- ground pork
- panko breadcrumbs
- onion
- eggs
- whole milk
- allspice
- nutmeg
- garlic powder
- pepper
- salt
- olive oil
- butter
- flour
- beef broth
- heavy cream
- Worcestershire sauce
- Dijon Mustard
- fresh parsley, dried can work too
How to Make Swedish Meatballs:
- Mix all the meatball ingredients together in a bowl. I use my hands because it’s just easier to combine it all.
- Shape the meat mixture into 4o small meatballs, around 1” in size.
- Heat up a large skillet, add about 1 tbsp of the olive oil and 1 tbsp of butter and then add the meatballs. Cook evenly on all sides.
- Remove cooked meatballs and place on a pan.
- In the same skillet, make the gravy.
- Return the meatballs back to the gravy.
- Simmer till heated through.
- Serve and Enjoy!
This is a great family friendly meal that the kids love. Here’s a couple other recipes that your family will also enjoy:
Happy Eating!
~Rachel Ballinger 💕
“A lot of living happens in the kitchen.”
Swedish Meatballs
Swedish meatballs are juicy and flavorful and always a hit. If you’ve ever been to Ikea and had their meatballs, these are very similar. A delicious meal when served over mashed potatoes with a veggie on the side.
Ingredients
Method
- In a bowl, combine the ground beef, panko bread crumbs, ground allspice, ground nutmeg, onion, garlic powder, pepper, salt, eggs, and milk. Mix until thoroughly combined. I use my hands.
- Shape the meat mixture into 40 small meatballs.
- In a large 13” skillet over medium-high heat, heat some olive oil and butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
- To make the gravy, melt the butter in the skillet. Whisk in the flour and sauté until it turns brown, whisking continuously.
- Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce, Dijon mustard, salt, black pepper, and chopped fresh parsley and simmer until it starts to thicken.
- Add the meatballs back to the skillet and simmer for a couple minutes.
- Serve over mashed potatoes or buttered egg noodles.
