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Swedish Meatball Recipe
This Swedish Meatball Recipe brings cozy comfort food to your table with homemade meatballs, creamy sauce, and a hint of dill—perfect for chilly evenings or festive gatherings.
Full Recipe Introduction
Swedish meatballs, or köttbullar, are a beloved traditional dish that marry simple pantry staples—ground beef, breadcrumbs, nutmeg—with a silky, creamy sauce. These bite-sized comfort food gems trace back to 18th-century Scandinavia, and every forkful delivers a nostalgic hug. I first learned this recipe from my grandmother on a crisp fall afternoon in Minnesota, where we spooned tangy lingonberry jam over our plates and swapped stories by the kitchen hearth. What makes this version special is the balance: savory meatballs studded with dill and nutmeg, simmered in a sauce that’s rich but never heavy, thanks to a splash of whole milk. Whether you’re hosting a Sunday supper or just craving a little warmth, this homemade Swedish meatball recipe is one you’ll turn to again and again.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for busy weeknights.
- No fancy equipment: just a bowl, skillet, and spatula.
- Classic comfort food that appeals to all ages.
- Creamy sauce made with pantry basics (no mystery ingredients).
- Nutmeg and dill add a uniquely Scandinavian touch.
- Easily doubled for parties or meal prep.
- Gluten-free option with almond flour or GF breadcrumbs.
- Pair effortlessly with pasta, rice, or creamy mash.
- Reader poll: 86% of you say it’s best over buttered egg noodles.
Ingredients
• 1 pound ground beef (80/20 for juiciness; you can swap half for ground pork)
• ½ cup plain breadcrumbs (or gluten-free panko)
• ½ cup whole milk (or half-and-half for extra richness)
• 1 large egg, beaten
• 1 small onion, finely minced (Vidalia or sweet onion adds mild flavor)
• 1 clove garlic, grated (fresh gives the best punch)
• ¼ teaspoon ground nutmeg (freshly grated if you can find it)
• 2 tablespoons fresh dill, chopped (or 2 tsp dried dill)
• Salt and black pepper, to taste (I use kosher salt)
• 2 tablespoons butter (or light olive oil)
• 2 tablespoons all-purpose flour (or arrowroot for GF version)
• 2 cups beef broth (low-sodium)
• ½ cup sour cream (full-fat gives creamier results; Greek yogurt works, too)
• Lingonberry jam, for serving (Trader Joe’s carries a lovely one)
Tip: Soak breadcrumbs in milk for five minutes—that little step makes your meatballs tender and binds everything neatly.
Directions
-
Mix and Rest
In a large bowl, whisk the egg and milk. Add breadcrumbs, minced onion, grated garlic, nutmeg, dill, salt, and pepper. Sprinkle in ground beef (and pork, if using), then gently combine with your hands until just mixed—avoid overworking. Cover and chill for 15–20 minutes; this helps meatballs hold their shape. -
Shape the Meatballs
Form 1½-inch balls, aiming for 18–20 meatballs. For uniform size, use a small cookie scoop. Place them on a parchment-lined tray and pop back in the fridge while you heat your skillet. -
Brown to Perfection
Melt butter over medium heat in a heavy skillet. Add meatballs in batches, not crowding them. Brown on all sides—about 6 minutes per batch. Transfer browned meatballs to a plate; they’ll finish cooking in the sauce. -
Build the Creamy Sauce
Lower heat and sprinkle flour into the skillet drippings, stirring with a whisk. Cook for 1 minute until golden. Gradually pour in beef broth, whisking to avoid lumps. Simmer for 2–3 minutes; sauce will thicken slightly. -
Simmer and Infuse
Return meatballs to the pan, nestling them gently in the sauce. Cover and simmer on low for 10–12 minutes. Meatballs should reach 160°F internally—use a thermometer if you like precision. -
Final Finish
Stir in sour cream off the heat, then adjust seasoning with salt, pepper, or a dash more nutmeg. Let the mixture rest for 2 minutes; the sauce will turn silky. Garnish with extra chopped dill or a sprinkle of parsley.
Servings & Timing
Makes 18–20 meatballs (serves 4–6)
Prep Time: 20 minutes (plus 15 minutes chilling)
Cook Time: 30 minutes total
Total Time: 1 hour
Nutrition Snapshot (per serving): ~420 calories, 28g protein, 24g fat, 21g carbs
Variations
• Turkey Twist: Swap ground beef for ground turkey and add a teaspoon of poultry seasoning.
• Mushroom Mix-In: Sauté 1 cup chopped mushrooms with onions for extra umami.
• Spicy Kick: Stir in ¼ teaspoon cayenne or smoked paprika.
• Vegan Version: Use mashed chickpeas instead of meat, coconut milk for sauce.
• Low-Carb Swap: Skip breadcrumbs, use almond meal, and serve over cauliflower mash.
• Lingonberry Glaze: Mix 2 tablespoons jam into the sauce for sweet-tart flair.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days—meatballs stay moist in sauce.
Freezer: Freeze cooled meatballs (with sauce) in zip-top bags for up to 2 months; thaw overnight in the fridge.
Reheat: Gently warm in a skillet over low heat, adding a splash of broth if sauce thickens too much.
Make-Ahead Tip: Shape meatballs the night before and keep them covered in the fridge; brown and sauce the next day for fresh flavor.
Notes
• I’ve learned that resting the meat mixture is nonnegotiable—skipping that leads to denser bites.
• If sauce splits (rare!), whisk in a teaspoon of lemon juice or a dash more sour cream off heat.
• For perfect browning, don’t crowd the pan—crowding causes steaming.
• Reader favorite: a pinch of white pepper adds depth without overpowering the dill.
FAQs
Q: Can I use ground pork or a mix of meats?
A: Absolutely! A blend of beef and pork (or even lamb) adds flavor complexity—just keep the fat content around 20% for juiciness.
Q: How do I make these gluten-free?
A: Swap breadcrumbs for almond meal or certified gluten-free panko, and use arrowroot starch in place of flour for the sauce.
Q: My meatballs fell apart—what went wrong?
A: Usually from overmixing or skipping the chilling step; stick to gentle handling and let the mixture rest.
Q: Can I prepare this recipe for a crowd?
A: Yes—double or triple ingredients, bake meatballs at 375°F for 15 minutes to brown, then finish in sauce on the stovetop.
Q: Is lingonberry jam essential?
A: It’s traditional and brightens the dish, but you can use cranberry or red currant jam in a pinch.
Q: How can I keep the sauce from curdling?
A: Remove the pan from heat before adding sour cream, and temper it by stirring in a little hot broth first.
Q: What serves best alongside these meatballs?
A: Buttered egg noodles, creamy mashed potatoes, or even roasted root veggies for a healthy twist.
Q: Can I reheat leftovers in the microwave?
A: Sure—cover loosely, heat in 30-second bursts, stirring between, and add a splash of broth to maintain creaminess.
Conclusion
This Swedish Meatball Recipe is a warm embrace on a plate—savory, creamy, and laced with dill and nutmeg. Whether you’re dishing them up for family or a holiday buffet, they deliver on taste and tradition. Give it a try, leave a comment below about your favorite twist, and don’t forget to check out my homemade lingonberry jam tutorial for the perfect sweet-tart finish!
Swedish Meatball Recipe
Ingredients
- 1 pound ground beef (80/20)
- ½ cup plain breadcrumbs
- ½ cup whole milk
- 1 large egg beaten
- 1 small onion minced
- 1 clove garlic grated
- ¼ teaspoon ground nutmeg
- 2 tablespoons fresh dill chopped
- salt and black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low-sodium)
- ½ cup sour cream
- Lingonberry jam for serving
Instructions
- In a large bowl, whisk the egg and milk. Add breadcrumbs, minced onion, grated garlic, nutmeg, dill, salt, and pepper. Sprinkle in ground beef (and pork, if using), then gently combine with your hands until just mixed. Cover and chill for 15–20 minutes.
- Form 1½-inch balls and place on a parchment-lined tray. Chill while you heat the skillet.
- Brown meatballs in batches in a skillet with butter. Transfer browned meatballs to a plate.
- Cook flour in skillet drippings, then gradually add beef broth. Simmer to thicken the sauce.
- Return meatballs to the pan and simmer in the sauce until cooked through.
- Stir in sour cream off the heat, season, and let rest. Garnish and serve.
