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Authentic Swedish Meatballs Recipe (Easy & Comforting)

Authentic Swedish Meatballs

Tender beef-and-pork meatballs are browned in butter and oil, then gently simmered in a rich cream sauce. Serve with potatoes or noodles and lingonberry jam for a classic Swedish-style meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 500 g (1 lb 2 oz) Ground beef, preferably 80-85% lean
  • 250 g (9 oz) Ground pork
  • 60 g (about 3/4 cup) Plain breadcrumbs
  • 120 ml (1/2 cup) Whole milk
  • 1 small Small yellow onion, very finely minced or grated
  • 1 large Large egg
  • 1 1/2 teaspoons Fine salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Ground allspice
  • 1/4 teaspoon Ground nutmeg, optional
  • 2 tablespoons Unsalted butter, for frying
  • 1 tablespoon Neutral oil, for frying
Cream Sauce
  • 3 tablespoons Unsalted butter
  • 3 tablespoons All-purpose flour
  • 500 ml (2 cups) Beef stock
  • 240 ml (1 cup) Heavy cream or whipping cream
  • 1 teaspoon Worcestershire sauce or light soy sauce, optional
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon Black pepper
For Serving
  • As needed Lingonberry jam or preserves
  • As needed Boiled potatoes, mashed potatoes, or buttered egg noodles
  • As needed Chopped parsley or dill, optional

Method
 

Step-by-Step
  1. Combine the breadcrumbs and milk in a bowl and let stand for 5-10 minutes until fully softened.
  2. Add the onion, egg, salt, black pepper, allspice, and optional nutmeg to the soaked crumbs. Mix briefly.
  3. Add the ground beef and pork, then mix gently with clean hands or a fork just until combined. Do not knead.
  4. Shape the mixture into 30-35 small meatballs, approximately 25-30 g each. Chill for 15-30 minutes if the mixture feels soft.
  5. Heat the butter and neutral oil in a large skillet over medium to medium-high heat. Brown the meatballs in batches, turning frequently, for about 6-8 minutes per batch, then transfer them to a plate.
  6. Melt the sauce butter in the same skillet, whisk in the flour, and cook for 1-2 minutes. Gradually whisk in the beef stock while scraping up the browned bits.
  7. Add the cream, Worcestershire sauce or soy sauce if using, salt, and pepper. Return the meatballs to the skillet and simmer gently for 8-10 minutes, turning once or twice, until cooked through and the sauce thickens.
  8. Check that the ground meat reaches 71°C/160°F internally. Serve with potatoes or noodles, lingonberry jam, and optional parsley or dill.

Notes

Soak the breadcrumbs completely before adding the meat, mix gently, and brown the meatballs in batches without crowding the skillet. Refrigerate leftovers in an airtight container and reheat gently with a splash of stock or cream.