Swedish Meatballs are made from a combination of pork and beef mince, flavoured with all spice and nutmeg then cooked in a creamy sauce. Serve on mashed potatoes with fresh parsley.
My first introduction to Swedish Meatballs was not in Sweden... but instead at an IKEA restaurant. Like many Kiwis and Aussies, I lived in London for a couple of years and bought furniture from the iconic homeware store. It was there that I first tried Swedish Meatballs and understood what the big fuss was about! I've been wanting to make my own version of these for so long and am really pleased with how they turned out.
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Ingredient notes:
- Mince: A combination of both pork and beef mince gives these meatballs their tasty flavour. Pork mince is typically fattier than beef mince therefore I try to use a lean beef mince to balance that out, if it's available.
- Spices: All Spice gets its name because it tastes like a combination of cinnamon, nutmeg and cloves. It compliments the mince very well.
- Stock: I've used 2 stock cubes and boiling water to make my stock here. Feel free to use liquid stock, either homemade or store-bought if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place all the meatball ingredients in a bowl. Mix until well combined. Using a heaped tablespoon or a dough scoop, roll the mixture into balls. You should get between 35-40 meatballs.
Dissolve the stock cubes in the boiling water and set aside. Place a large frying pan over a medium heat. Add the oil, then fry the meatballs until browned on all sides (this can be done in batches). Remove from the pan and set aside.
Add the butter to the frying pan. As the butter melts, use this to gently scrape the pan. Once the butter is sizzling, add the flour and fry for 1 minute. Slowly pour 1 cup (250ml) of the stock into the pan while continuously mixing. Once the sauce starts to thicken, repeat with the remaining stock until there are no lumps.
Add the meatballs and resting juices back into the frying pan, then simmer for 5 minutes. Add the cream, then simmer for another 5 minutes. Stir to coat the meatballs in the sauce.
Once the meatballs are cooked through, garnish with fresh parsley and serve with mashed potatoes or fresh fettuccine.
Recipe FAQs:
In contrast to Italian meatballs, Swedish meatballs are traditionally always made from a combination of pork and beef mince, grated onion, breadcrumbs and all spice. The size of Swedish meatballs is typically smaller than Italian meatballs and they are cooked in a creamy sauce as opposed to a tomato based sauce.
You can do either! If you want to freeze uncooked meatballs, simple roll them into shape then place them in an airtight container between pieces of baking paper. It's important to note that you must use fresh mince and not mince that has already been defrosted if you are freezing raw meatballs.
Typically, Swedish meatballs are served with creamy mashed potatoes. Other options are boiled potatoes or some freshly cooked fettuccine or linguine. In Sweden, these meatballs are often served with lingonberry sauce. While this isn't readily available in New Zealand, you could substitute this for cranberry sauce.
Storage:
This recipe is designed to create two meals - one to eat straightaway, and one to freeze for another day. To freeze one meal, place half of the meatballs in an airtight container or freezer-safe tinfoil tray. Once it has cooled completely, place seal the lid on and label. This will keep in the freezer for up to three months. Allow to defrost completely before reheating on the stovetop or in the microwave.
Leftover meatballs can be store in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
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Swedish Meatballs
Homemade pork and beef meatballs simmered in a creamy sauce and topped with fresh parsley.
Ingredients
meatballs
- 400g lean beef mince
- 400g pork mince
- 1⁄2 cup breadcrumbs
- 1 onion, grated
- 2 eggs
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp all spice powder
- 1 tsp salt
sauce
- 2 beef stock cubes
- 750ml boiling water
- 2 Tbsp oil
- 50g butter
- 1⁄4 cup plain flour
- 200ml cream
- Fresh parsley to garnish
Instructions
- Place all the meatball ingredients in a bowl. Mix until well combined.
- Using a heaped tablespoon or a dough scoop, roll the mixture into balls. You should get between 35-40 meatballs.
- Dissolve the stock cubes in the boiling water and set aside.
- Place a large frying pan over a medium heat. Add the oil then fry the meatballs until browned on all sides (this can be done in batches). Remove from the pan and set aside.
- Add the butter to the frying pan. As the butter melts, use this to gently scrape the pan. Once the butter is sizzling, add the flour and fry for 1 minute.
- Slowly pour 1 cup (250ml) of the stock into the pan while continuously mixing. Once the sauce starts to thicken, repeat with the remaining stock until there are no lumps.
- Add the meatballs and resting juices back into the frying pan, then simmer for 5 minutes. Add the cream, then simmer for another 5 minutes. Stir to coat the meatballs in the sauce.
- Once the meatballs are cooked through, garnish with fresh parsley and serve with mashed potatoes or fresh fettuccine.
Notes
- Before serving divide half of the meatballs and gravy into an airtight container or snap lock bag and store in the freezer for up to three months. Defrost in the fridge overnight. Reheat in the oven or a frying pan until piping hot then serve with sides of your choice.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 34gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 180mgSodium: 607mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 32g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Katrina says
The taste was amazing, everyone loved it, but sauce was too runny, I wonder if maybe only 500ml of stock or even less once you add the cream? We put fettuccine underneath
VJ cooks says
Hi Katrina, this sauce always thickens up for me and is the amount you need for to coat the meatballs and cover the mash or pasta. The method specifies using a large pan. The large surface area is critical for reducing the sauce. Allow the sauce to cook until thick before adding the meatballs even if it's longer that I might have done. I hope this helps.
Ruth says
Simmer with the lid off. Mine was a nice thick consistency.
Steph says
Unfortunately I couldn't taste the spices at all and I doubled them too . Sauce was just like a creamy gravy. Still yum but gutted the spices didn't come thru
Jane says
They were very tasty and the family loved them. The recipe turned out great!
Unfortunately the meal did take a long time to make, so In future I would make the meatballs and cook them ahead of time. Definitely worth freezing for a couple of spare meals.
Vanya Insull says
Glad you all enjoyed them! That's a win. Definitely worth making ahead and freezing so you have them ready to go. 🙂
Bridget says
Can this recipe be done in the slow cooker using store bought meatballs?
VJ cooks says
Yes you could use store bought meatballs. I haven't treid this recipe in the slow cooker as it only takes 30 minutes to cook. This includes browning the meatballs which is quite integral to the recipe.
Hannah says
I made this meal tonight for dinner. I changed it up slightly and added a few mushrooms as well as we like those and served with rice as most of the family don't like mash potatoes. It was loved by every family member! WIN!! will make again
VJ cooks says
That's awesome! Thanks for the feedback, Hannah 🙂