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–+ servings
Swedish Meatballs

Savory Swedish Meatballs Cozy Up Your Dinner Table

Experience the comforting delight of Swedish Meatballs, ideal for family dinners and gatherings, served in luscious gravy.
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Prep Time 20 minutes
Cook Time 30 minutes
Simmering Time 10 minutes
Total Time 1 hour
Servings: 6 meatballs
Course: Dinner
Cuisine: Swedish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef or ground turkey for a leaner option
  • 1 pound Ground Pork omit for a completely beef-based recipe
  • 1/4 cup Flat Leaf Parsley or 1.33 tbsp dried parsley
  • 1 teaspoon Ground Allspice a pinch of cinnamon may substitute
  • 1/4 teaspoon Ground Nutmeg freshly grated gives the best flavor
  • 1 medium Grated Yellow Onion or onion powder as a substitute
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper adjust to taste
  • 2 cloves Garlic Cloves or garlic powder as a substitute
  • 1 cup Panko Breadcrumbs or regular breadcrumbs
  • 1 large Eggs omit for a vegan option with chia or flaxseed eggs
For the Gravy
  • 2 tablespoons Extra-Virgin Olive Oil or any neutral cooking oil
  • 2 tablespoons Unsalted Butter or margarine for dairy-free
  • 2 tablespoons All-Purpose Flour or cornstarch for gluten-free
  • 2 cups Beef Stock or vegetable stock
  • 1/2 cup Heavy Cream or half-and-half or coconut cream
  • 1 tablespoon Fresh Lemon Juice optional

Equipment

  • large mixing bowl
  • large skillet
  • Spatula
  • meat thermometer

Method
 

Step-by-Step Instructions for Classic Swedish Meatballs
  1. In a large mixing bowl, combine ground beef, ground pork, finely chopped parsley, allspice, nutmeg, grated onion, kosher salt, black pepper, minced garlic, panko breadcrumbs, and eggs. Mix well to create a tender meatball mixture, forming about 30-35 golf ball-sized meatballs.
  2. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches, browning evenly for about 6 minutes until golden and cooked through (internal temperature of 165°F).
  3. After browning, transfer the meatballs to a plate and reduce heat to medium. Melt 2 tablespoons of unsalted butter in the same skillet, whisk in 2 tablespoons of flour until golden, then slowly add 2 cups of beef stock along with salt, pepper, lemon juice, and spices until gravy thickens, about 3-5 minutes.
  4. Gently return the browned meatballs to the skillet, coating them in the gravy. Reduce heat to low and simmer for another 10 minutes.
  5. Serve warm over creamy mashed potatoes or buttered egg noodles, garnished with lingonberry jam if desired.

Nutrition

Serving: 5meatballsCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 3mg

Notes

For best results, avoid overmixing the meatball mixture and monitor the meatball temperature with a thermometer.

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