real swedish meatballs recipe

Written ByJenny Smyth Posted on
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The Best real swedish meatballs recipe

I’ve always been fascinated by the humble Swedish meatball. This dish has a rich history, dating back to the 18th century when it was served at Swedish banquets. The traditional recipe, known as ‘köttbullar,’ is made with a mixture of ground beef and pork, which gives it a unique flavor and texture.

When I first tried making Swedish meatballs, I was blown away by how easy they were to prepare and how delicious they tasted. The key to making great Swedish meatballs is to use a combination of ground meats that are finely chopped and then mixed with a blend of spices and herbs. The resulting meatballs are tender, juicy, and full of flavor.

I love serving them at family gatherings and special occasions because they’re so easy to make and can be served with a variety of sauces and sides. My kids adore them, and they’re always asking for more. In fact, my youngest son has been known to devour an entire batch of meatballs in one sitting – much to my husband’s dismay!

But I digress. The beauty of Swedish meatballs is that they can be made in large quantities and reheated later, making them perfect for busy families or entertaining crowds. Plus, they’re incredibly versatile – you can serve them with pasta, in a sandwich, or even as a snack on their own.

I’ve experimented with various toppings and sides over the years, but my favorite way to enjoy them is with a simple cream sauce and some steamed vegetables on the side. It’s amazing how something so simple can be so satisfying.

Real Swedish Meatballs

4.9 from 1304 votes

Traditional Swedish meatballs served with a creamy gravy. These meatballs are made with a blend of pork and beef, seasoned with allspice and nutmeg.

Prep Time20 minutes
Cook Time30 minutes
Resting Time0 mins
Total Time50 minutes
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Meatballs

500g ground pork
500g ground beef
1 large onion, finely chopped
2 cloves garlic, minced
1 cup breadcrumbs
1 cup milk
2 large eggs
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground allspice
1/2 tsp ground nutmeg

For the Gravy

2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 cup heavy cream
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1In a large mixing bowl, combine ground pork, ground beef, finely chopped onion, minced garlic, breadcrumbs, milk, eggs, salt, black pepper, allspice, and nutmeg.
2Mix well until all ingredients are evenly distributed.
3Cover and refrigerate for 10 minutes to allow flavors to meld.
4This will make the meatballs easier to form and more flavorful.
5Using your hands, form the meat mixture into small, evenly sized meatballs, about 1 inch in diameter.
6Place them on a plate or baking sheet.
7Heat a large skillet over medium heat.
8Add the meatballs in a single layer, making sure not to overcrowd the pan.
9Cook for 5-7 minutes, turning occasionally, until browned on all sides and the internal temperature reaches 160°F (71°C).
10While the meatballs are cooking, prepare the gravy.
11In a saucepan, melt the butter over medium heat.
12Add the flour and whisk to form a roux.
13Cook for 1-2 minutes, stirring constantly, until the mixture turns light brown.
14Gradually add the beef broth to the roux, whisking continuously to prevent lumps.
15Bring the mixture to a simmer and cook for 3-5 minutes, until the gravy thickens slightly.
16Stir in the heavy cream, Dijon mustard, salt, and black pepper.
17Once the meatballs are cooked, transfer them to a serving dish.
18Pour the gravy over the meatballs, ensuring they are well coated.
19Serve immediately with boiled potatoes and lingonberry jam.

🔧Equipment

Mixing bowl
Spoon
Skillet
Saucepan
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 20g

📝Notes

Tips: For a healthier option, you can substitute ground turkey for the pork and beef. You can also use low-fat milk and cream to reduce the calorie count.

I’ve been making this real Swedish meatball recipe for years now, and it never fails to impress my family and friends. Whether you’re looking for a quick weeknight dinner or a show-stopping main dish for your next party, this recipe is sure to hit the spot every time.

And because it’s so easy to make ahead of time, you can simply reheat it when you need it – perfect for busy households or entertaining crowds. One of my favorite things about this recipe is how adaptable it is – you can serve it with pasta, in a sandwich, or even as a snack on its own.

And let’s not forget about all the health benefits – with lean beef and pork as the main ingredients, this dish is relatively low-fat compared to many other comfort foods.

❓ Frequently Asked Questions About Real Swedish Meatballs

What is the difference between Swedish meatballs and other types of meatballs?

Swedish meatballs are typically made with a combination of ground beef and pork, which gives them a unique flavor and texture that’s different from other types of meatballs.

Can I make Swedish meatballs in advance?

Yes, you can make the meatball mixture in advance and store it in the fridge for up to 24 hours before forming and cooking the meatballs.

How do I keep Swedish meatballs moist?

To keep Swedish meatballs moist, make sure not to overcook them. Also, you can add some breadcrumbs or grated onion to the mixture to help retain moisture.

Can I freeze Swedish meatballs?

Yes, you can freeze Swedish meatballs for up to 3 months. Simply thaw them overnight in the fridge before reheating.

What is the best way to reheat Swedish meatballs?

The best way to reheat Swedish meatballs is by gently warming them in a saucepan with some cream or broth until they’re heated through.

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