These savory meatballs are perfect over egg noodles, rice, or mashed potatoes.
One of my all-time favorite trips with my daughter was during her final year of college, when she studied for a semester in the UK. Since she had an extended spring break, I went over to join her, and we traveled to Denmark, Sweden, and Norway. Those nine days were pure bliss, and I enjoyed all sorts of Scandinavian food. With the rich, savory warmth of nutmeg and allspice, this Swedish meatballs recipe takes me back there every time I prepare it. I love the deep flavors of the creamy gravy that can only come from a savory beef broth combined with aromatic Worcestershire sauce and Dijon mustard.
Our first stop was Copenhagen, and I was surprised to see meatballs for breakfast on the hotel’s buffet. After that, I started taking notes on which hotel had the best breakfast and the best meatballs. I have to admit that it was our final stop in Copenhagen that blew us away. Their breakfast buffet rivaled those of any leading Mother’s Day brunches at the fanciest restaurants in the US. While there weren’t any shrimp or crab claws, there were three types of caramel-tasting brown cheese, multiple types of herring, salmon, and other smoked fish, breads, cheeses, jams, and sweet treats. Oh, and let’s not forget at least three different types of chocolate hazelnut spread. WOW!
Of course, there were traditional American eggs and potatoes, not to mention European baked beans and baked tomatoes. And then there were those delicious Swedish meatballs. They tasted as good as they looked, and I more than ate my fill of them.
One of the great things about this recipe is its versatility for the meat you use. While it calls for ground beef and pork, I’ve made it with only ground beef, a combination of beef and lamb, and beef and turkey, and it was great each way. I’ve yet to try it with all ground turkey or chicken, but I plan to do so in the future. I will, however, use ground dark meat rather than breast meat poultry to avoid dry meatballs.
How to make gluten-free or dairy-free Swedish meatballs
This Swedish meatballs recipe is easy to adapt for gluten- and dairy-free diets. There are several brands of gluten-free panko breadcrumbs available today, and you can use plain or seasoned ones in this recipe. I prefer the plain ones, since the meatball mixture already has savory spices. Use a gluten-free Worcestershire sauce in the gravy, and I’ve found that substituting gluten-free all-purpose flour or almond flour for the regular flour in this recipe works well.
To make it dairy-free, use your favorite plant-based butter, milk, and sour cream. I like to use almond milk in my meatballs because its flavor isn’t as strong as some other dairy-free milks. You can also substitute dairy-free heavy cream for the sour cream, if desired.
How do I store leftovers?
Allow leftovers from this Swedish meatballs recipe to cool to room temperature, then refrigerate them in an airtight container for up to 4 days. Don’t let them sit out for longer than 2 hours. Once chilled, the meatballs can also be frozen in a freezer-safe container or zippered bag for up to 3 months. Defrost them overnight in the fridge, then reheat them on the stove over medium-low heat until warm.
Another option is to freeze the raw meatballs on a parchment-lined baking sheet until firm. Transfer the frozen meatballs to a zip-top bag or an airtight freezer container, and store them in the freezer for up to 1 month. Defrost them completely in the refrigerator before cooking as directed in the recipe.
Serving suggestions
You can serve this Swedish meatballs recipe over egg noodles, rice, zucchini noodles, or cauliflower rice. By making a batch of these Make-Ahead Freezer Mashed Potatoes, you’ll always have some on hand for serving with these meatballs. Easy side dishes include this Best Classic Pea Salad Recipe, Delicious Boiled Carrots, Roasted Asparagus And Mushrooms, and this Broccoli Slaw Recipe. Make some Brown Butter Brownies for dessert, and you have one tasty meal.
Swedish Meatballs Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1 small yellow onion finely diced
- 1 tablespoon minced garlic
- 1/2 cup panko breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1 large egg lightly beaten
- 5 tablespoons milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh parsley chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3/4 pound ground beef 80% lean
- 1/2 pound ground pork
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 2 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream at room temperature
- Additional fresh parsley chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook until soft, then remove from heat and set aside.
- In a large mixing bowl, combine the panko breadcrumbs, Parmesan, beaten egg, milk, salt, pepper, parsley, oregano, allspice, nutmeg, and the cooled onion-garlic mixture. Add the ground beef and ground pork. Gently mix until just combined.
- Shape the meat mixture into 1 1/2-inch meatballs and place them on a plate. Chill the meatballs in the refrigerator for about 15 minutes to help them hold their shape.
- Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Brown the meatballs in batches, about 1 minute per side, until they are evenly browned. Remove the meatballs and set aside.
- In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 2 minutes while stirring constantly. Gradually whisk in the beef broth until the mixture is smooth. Add the Worcestershire sauce and Dijon mustard. Stir in the sour cream and mix well.
- Return the browned meatballs to the skillet. Simmer over low heat for 10 to 15 minutes until the meatballs are heated through and the gravy has thickened (if it becomes too thick, add a splash or two of broth). Garnish with chopped parsley. Serve the meatballs with your favorite side, such as egg noodles or mashed potatoes.
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