Swedish Meatballs

Story by Holly
Swedish Meatballs
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This Swedish Meatball recipe embody coziness and makes for the perfect winter meal thanks to the addition of warm spices and a heavenly cream sauce. They’re everyone’s favorite IKEA menu item classed up and cleaned up and are so. dang. good.

Whenever Natalie and I plan out our recipes for The Modern Proper blog, the filter that we pass all our dishes through remains constant. Our goal is always to create drool worthy, beginner friendly, and well seasoned dishes that people will want to make again and again.

Swedish Meatballs

With that being said, this time of year we are especially on the lookout for recipes that bring people together, can be served for multiple occasions, and most importantly, taste great. We are big believers that when you’re gathered around delicious food with those you love, you can create moments of joy even amidst the busy and chaotic holiday season. 

With all that in mind, we were inspired to spice things up thanks to the array of warm and festive spices Simply Organic spices offers. We set out to create the best Swedish Meatballs and what resulted is a dish that we feel confident your picky kids and holiday guests alike will enjoy. 

Swedish Meatballs

Not only does our Swedish Meatball Recipe meet all of our must have criteria for a perfect dish as mentioned above, but we simplified several steps to make them come together quickly enough for an easy weeknight dinner. 

We’ve turned this classic Swedish recipe into a show stopping dish that can be served as an appetizer for your next party, tonight for dinner with the family, or even a special occasion like Christmas!  

What is so special about Swedish Meatballs?

It’s all about the spice, cream sauce, and the fact that they require just one pan! Do I have your attention? I’ll go on...

Swedish meatballs are one of my favorite versions of meatballs for good reason. They are filled with wonderful warm spices and finished with a heavenly cream sauce that keeps those flavors dancing. 

There are many versions of these tasty morsels out there, but for the sake of ease we chose to use Simply Organic allspice and nutmeg. The result is meatballs that are perfectly seasoned with warm spices without being overpowered. 

How do you make authentic Swedish meatballs?

After a bit of research on our part, it turns out that even Swedes don’t have a traditional Swedish Meatball recipe, but there are some common factors that most recipes incorporate. 

  • A mixture of pork and beef
  • Onion (we added garlic and parsley to make them our own)
  • Warm spices such as Simply Organic nutmeg and allspice. 
  • A cream based gravy.

How do you make easy Swedish meatballs in a short amount of time?

The next time you are at IKEA, you should take a hard pass on their frozen, bagged, processed, and dare I say “American” version of Swedish Meatballs and make these ones from scratch at home instead. Why? Because they really aren’t much more complicated to make and are about a thousand percent better. 

You can pull the entire recipe together in a few simple steps (and only dirty one bowl and one pan in the process)! 

  1. Mix your meatball ingredients in a large bowl. 
  2. Fry them up in a large pan.
  3. Use the same pan to make your gravy.
  4. Add the meatballs back to the pan and serve! 

Tips for making delicious homemade swedish meatballs:

  • Don’t make them too big. These Swedish Meatballs are pan fried and contain pork. The last thing you want to do is undercook the center of them. They should be about the size of a rounded tablespoon.
  • Take care while forming the balls that they are tight so they don’t fall apart in the pan. We like to dip our hands in water as we roll them to make them nice and smooth. 
  • Fry the meatballs in batches. If you crowd the pan the meatballs will steam instead of brown. 
  • These reheat perfectly in a covered casserole dish. Heat oven to 350° and pop them in the oven for 10-15 minutes. Cover with warmed sauce and you are good to go! 
Swedish Meatballs

What should you serve with the best Swedish Meatballs? 

You can serve these Swedish Meatballs by themselves, with steamed veggies, or go traditional and seat them next to a bit of lingonberry jam over mashed or boiled potatoes or egg noodles. You can also just serve them on a platter for your guests to gobble up with toothpicks at your next soiree. However you choose to serve them, they are guaranteed to be a hit. 

Are you a meatball fan? (I’ve got both hands raised over here!) 

Be sure to check out these other delicious weeknight dinner meatballs:

Swedish Meatballs

If you make these Swedish Meatballs, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag us @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe.

This sponsored post is written by TMP on behalf of Simply Organic in partnership with TheFeedFeed. The opinions and text are all ours. Thank you for supporting the brands we love.

Swedish Meatballs

Serves 8

Meatballs

1 lb ​ground beef
1 lb ground pork
¼ cup flat leaf parsley, minced
½ tsp ground allspice
½ tsp ground nutmeg
¾ cup yellow onion, grated (about 1 medium onion)
2 tsp salt
½ tsp pepper, freshly ground
4 cloves garlic, minced
¾ cup panko*
2 eggs
2 tbsp olive oil

Cream Gravy

½ cup butter
½ cup flour*
4 cups beef broth
1 tsp salt
¼ tsp pepper
1 tbsp lemon juice
¼ tsp ground allspice
¼ tsp ground nutmeg
1 cup heavy cream

Method

  1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
  2. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.**
  3. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside **
  4. When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.***
  5. Whisk the gravy until the broth is all incorporated. Add the salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
  6. Once the gravy begins to simmer****, add the meatballs back into the pan.
  7. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through*****, about 8-10 minutes.
  8. Serve warm over mashed potatoes or egg noodles, alongside steamed veggies and lingonberry jam.

Cooking Notes:

*Gluten Free Version: if you want to keep this recipe gluten free, you can sub the breadcrumbs for a gluten-free version. To keep the gluten out of the gravy, you will want to reserve 1 cup of beef stock and mix it with ⅓ cup corn starch. Add it to the gravy at the end to thicken it up.

** I like to shape the meatballs and place them on a piece of parchment paper for easy clean up and less dishes. Then I use another piece of parchment to place the browned meatballs on, again, easy clean up, less dishes.

*** If you take your time adding the beef broth, your gravy will stay thick, taking less time overall.

**** Take care not to boil the cream. It might separate if you do. Keep it at a simmer until the meatballs are cooked all the way through.

***** The meatballs should reach an internal temperature of 165° F and no longer be pink on the inside.