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SWEDISH-STYLE MEATBALLS — HOMEMADE, TENDER, AND RICHLY FLAVORED

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SWEDISH-STYLE MEATBALLS — HOMEMADE, TENDER, AND RICHLY FLAVORED

SWEDISH-STYLE MEATBALLS — HOMEMADE, TENDER, AND RICHLY FLAVORED

Inspired by a weekend trip to Ikea, these Swedish meatballs deliver authentic flavor using freshly ground beef and pork, perfectly balanced spices, and a silky creamy sauce. Preparing your own blend of meat ensures the ideal fat ratio and texture, resulting in tender, flavorful meatballs served best with creamy mashed potatoes or boiled potatoes.

🕒 Prep Time: 25 min

🍳 Cook Time: 30 min
🍽️ Yields: About 35 small meatballs

Ingredients

Meatballs:

  • 500 g mixed ground meat, finely ground twice (350 g veal + 150 g pork with fat)
  • 2 egg yolks
  • 1 onion, finely chopped
  • 1 large slice crustless bread
  • 50 ml milk
  • 1 tsp salt
  • ½ tsp black or white pepper
  • ¼ tsp nutmeg
  • ¼ tsp allspice (pimento)
  • 100 g butter (for frying)
  • 11 tbsp cooking oil (for frying)

Sauce:

  • 1 heaping tablespoon white flour (or starch for a glossy, translucent sauce)
  • 350 ml hot beef broth (or 5 homemade beef stock cubes + 300 ml water; optionally substitute 50 ml broth with 50 ml dry red wine)
  • 1 heaping tablespoon sour cream
  • A few sprigs fresh dill and parsley, chopped
  • Pepper, to taste

Instructions

1. Prepare the Meatball Mixture

  • Tear bread into small pieces and soak in milk until soft.
  • Sauté finely chopped onion in 1 tbsp oil over medium heat until soft and translucent. Let cool slightly.
  • In a bowl, combine ground meat, sautéed onion, soaked bread with milk, egg yolks, salt, pepper, nutmeg, and allspice.
  • Mix thoroughly until homogeneous.

2. Shape the Meatballs

  • With wet hands, form small round meatballs about the size of a Raffaello candy.
  • Keep hands moist and shape every 2–3 meatballs for easier handling.
  • Tip: You can refrigerate formed meatballs until frying.

3. Fry the Meatballs

  • Heat butter and oil in a large pan over medium-low heat.
  • Fry meatballs in batches without crowding, turning until nicely browned on all sides.
  • Maintain low heat to avoid burning the butter.
  • Drain meatballs on paper towels to remove excess fat.

4. Prepare the Sauce

  • Carefully pour off excess fat from the pan, leaving about 3 tbsp behind.
  • Keep heat low.
  • Add flour and whisk continuously until it forms a paste and lightly browns — do not stop whisking.
  • Gradually whisk in hot beef broth, starting slowly like making mayonnaise, continuing to whisk until smooth.
  • Stir in sour cream and let the sauce simmer for 1 minute, whisking constantly.
  • Optional: For an ultra-smooth sauce without any fried bits, strain through a fine sieve or cheesecloth.
  • Season with salt to taste. Add freshly ground pepper, chopped parsley, and dill.

5. Combine and Serve

  • Return meatballs to the sauce and gently stir to coat well.
  • Heat together for 1 minute.
  • Serve immediately with creamy mashed potatoes or boiled potatoes.

💡 Tips

  • Request your butcher to grind the meat twice for a fine texture.
  • Keeping the heat low during frying prevents burning butter and ensures even cooking.
  • Adding allspice and nutmeg creates that classic Swedish flavor profile.
  • Straining the sauce results in a silky finish perfect for elegant presentation.
  • Sour cream enriches the sauce with smooth creaminess and subtle tang.

🎉 Perfect For

  • Authentic Swedish-style dinner at home
  • Cozy family meals or special occasions
  • Pairing with mashed potatoes, boiled potatoes, or lingonberry jam
  • Meal prepping and freezing leftovers

📝 Final Thoughts

Making Swedish meatballs from scratch using freshly ground meat and a perfectly spiced creamy sauce elevates this classic dish to restaurant-quality. The balance of spices, tender meatballs, and luscious sauce delivers comfort and satisfaction, making it a beloved recipe to revisit often.