Juicy flavour-packed meatballs in that classic rich and creamy Swedish meatball sauce.
Such a great comforting dinner served with mashed potato and of course some lingonberry jam (although I’ve got some other suggestions if you can’t find it).
The classic Swedish meatballs – essential to get through a shopping trip to Ikea. Followed by some of that Daim cake that stares at us from the refrigerator whilst we’re queuing up for our meatballs until we give in an put it on our tray.
My question to you is:
Do you eat your meatballs before or after the 3-hour trek around the Ikea maze?
I prefer to eat beforehand. I feel I need the energy to get through it all. Then we can always top up with a suspiciously cheap hot dog or ice cream at the end.
What do we need?
A quick note on a couple of the ingredients:
Mince – we use a mixture of beef and pork mince for these meatballs. Don’t be tempted to use lean mince. I go with 20% fat beef mince and 10% fat pork mince for the juiciest meatballs.
Allspice – be sure to include this, it’s vital for that classic taste.
Ingredient swaps
- Swap the lingonberry jam for redcurrant jam or cranberry sauce.
- Swap the mashed potato for pasta or roast potatoes
How to make Swedish Meatballs
**Full recipe with detailed steps in the recipe card at the end of this post.**
- First make the meatball mixture. We use pork and beef mince and mix it with onion, garlic, breadcrumbs (helps to ensure meatballs are more tender), egg (to bind the meatballs), salt, black AND white pepper and allspice.
- Form into meatballs and fry them up, then keep them warm in the oven while you make the sauce.
- Make a roux with butter and flour, then stir in beef and vegetable stock until you have a smooth sauce.
- Next in goes cream, then we spice it up a little with soy sauce, Worcestershire sauce, Dijon mustard and a little salt.
- Add the meatballs back to the pan and coat the meatballs in the sauce before serving.
I like to serve mine with creamy mashed potato, green veg and lingonberry jam (<–affiliate link).
What to serve it with
- You would traditionally serve Swedish Meatballs with creamy Mashed Potatoes and some lingonberry jam, but you could also serve them with:
- Homemade Pasta
- Garlic Parmesan Green Beans
- Crusty Artisan Bread
How to scale down this recipe if serving to fewer people:
You can reduce the recipe sticking to the same ratios of ingredients. However, you may need to add in a splash more vegetable stock when making the sauce. Just add enough until you get a smooth, thick sauce before adding the cream.
More fantastic Meatball recipes
- Classic Spaghetti and Meatballs
- Meatballs in Chinese Style Curry Sauce
- One-Pot Turkey Meatballs
- Smoky Meatball Pasta Bake a recipe from my fried Ciara’s book (My Fussy Eater)
- Hidden Veg Meatballs
- Cheesy Baked Meatballs
Watch how to make it
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Swedish Meatballs Recipe
Ingredients
Meatballs:
- 500 g (1.1 lbs)beef mince ideally 20% fat
- 250 g (0.5 lbs)pork mince
- 1 onion finely chopped
- clove garlic minced
- 4 tbsp panko breadcrumbs
- 1 medium egg
- 5 tbsp (75ml) full-fat milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp white pepper
- ¼ tsp allspice
- 2 tbsp vegetable or olive oil
Sauce:
- 3 tbsp unsalted butter
- 3 tbsp plain (all-purpose) flour
- 180 ml (3/4 cup) beef stock
- 120 ml (1/2 cup) vegetable stock
- 120 ml (1/2 cup) double (heavy) cream
- 2 tsp dark soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ tsp salt
To Serve:
- finely chopped fresh parsley
- creamy mashed potato
- lingonberry jam or redcurrant jelly
- green veg such as broccoli or green beans
Instructions
- First, make the meatballs. Place the beef mince, pork mince, diced onion, garlic, breadcrumbs, egg, milk, salt, black pepper, white pepper, and allspice in a bowl.500 g (1.1 lbs)beef mince, 250 g (0.5 lbs)pork mince, 1 onion, clove garlic, 4 tbsp panko breadcrumbs, 1 medium egg, 5 tbsp (75ml) full-fat milk, ½ tsp salt, ¼ tsp black pepper, ¼ tsp white pepper, ¼ tsp allspice
- Mix it altogether with your hands, then form into 18-22 meatballs.
- Heat 1 tbsp of the oil in a large frying pan (skillet) over a medium-high heat until hot.2 tbsp vegetable or olive oil
- Add half of the meatballs to the pan, and fry, turning occasionally, until browned all over. Transfer the meatballs to a tray.
- Add the remaining oil to the pan and cook the second batch of meatballs in the same way, then transfer to the tray with the other meatballs.
- Place the tray in the oven on low (150C/300F (fan)) to finish cooking through while you make the sauce (they only need 5 or 6 minutes).
- Now start on the sauce. Add the butter to the pan that you cooked the meatballs in. Turn the heat down to medium and melt the butter.3 tbsp unsalted butter
- Add the flour and whisk it into the butter to form a roux (thick paste).3 tbsp plain (all-purpose) flour
- Add the beef stock a splash at a time, whilst stirring with the whisk, until fully combined with the butter-flour mixture and no lumps remain.180 ml (3/4 cup) beef stock
- Stir in the vegetable stock and bring to the boil.120 ml (1/2 cup) vegetable stock
- Add the cream, soy sauce, Worcestershire sauce, mustard, and salt and stir together to combine.120 ml (1/2 cup) double (heavy) cream, 2 tsp dark soy sauce, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, ¼ tsp salt
- Add the meatballs back to the pan along with any resting liquid from the tray.
- Stir together to coat the meatballs in the sauce and cook for a further 3-4 minutes, then serve.
- I like to serve my meatballs with creamy mashed potato, lingonberry jam, and green veggies, all topped off with a sprinkling of fresh parsley and black pepper.finely chopped fresh parsley, creamy mashed potato, lingonberry jam, green veg
Video
Notes
Cool, cover and refrigerate the meatballs and sauce for up to 2 days. Then reheat the meatballs in the oven on a tray in the oven at 180C/350F for 20 minutes. Cover them in foil for the first 10 minutes and remove the foil for the final 10 minutes. Reheat the sauce in a pan until piping hot, then stir in the meatballs. To make and reheat the meatballs mixed in with the sauce: If you wanted to make it ahead but don’t want to store the meatballs and sauce separately (or if you’re saving leftovers), then place the meatballs and sauce in a container. Cool, cover and refrigerate for up to 2 days. To reheat, place in a large frying pan over a medium heat and cover with a lid or foil. Heat through for about 10-15 minutes, turning the meatballs occasionally until they’re piping hot throughout. You may need to add a splash of water or stock to the sauce if it thickens up too much during reheating. Freezing Yes. Cool, cover and freeze the meatballs and sauce. You can freeze the meatballs separately from the sauce or mixed in with the sauce. Defrost in the refrigerator overnight and reheat as per the ‘make ahead’ instructions above (reheat the meatballs together or separately, depending on how you froze them). Nutritional information is approximate, per serving – based on this recipe serving 6 people. It does not include the serving suggestions of mashed potato, vegetables or lingonberry jam.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very delicious!!
Delicious and pretty easy. Was a winner the first time I made it with no adjustments… making it my 2nd time now to feed a crowd as it’s a pleaser especially now that it’s a cold autumn. Ty!