Classic Swedish Meatballs

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Transport yourself to the cozy warmth of a Swedish home (or, let's be honest, the familiar comfort of your favorite furniture store's cafeteria IKEA!) with these Classic Swedish Meatballs. Far beyond just a simple entrée, these tender, savory morsels nestled in a rich, velvety cream sauce are a beloved Scandinavian staple, cherished worldwide for their irresistible flavor and heartwarming appeal.
Unlike their Italian counterparts, Swedish meatballs are typically smaller, denser yet wonderfully tender, and made from a delicious blend of ground beef and pork. They're subtly seasoned with warm spices like allspice and nutmeg, along with finely minced onion, giving them a unique depth of flavor that's both comforting and distinctive.
But the true magic lies in the luxurious cream sauce. This luscious gravy, often built on a base of savory beef broth and enriched with heavy cream, envelopes each meatball in a silky, umami-packed embrace. A touch of soy sauce or Worcestershire can deepen its complexity, making it utterly addictive.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 5 Servings
Course: Main Course
Cuisine: Swedish
Ingredients Equipment Method Notes

Ingredients
  

For the meat balls:
  • 500 G Ground Meat Beef or a mix of beef and pork
  • 1 Medium Onion Finely Chopped
  • 3 Garlic Cloves Finely Chopped
  • ½ Tsp White Pepper
  • ½ Tsp Nutmeg
  • ½ Tsp All Spices
  • ½ Tsp Salt
  • ½ Cup Bread Crumbs
  • 1 Egg
  • ¼ Cup Milk
  • Drizzle of vegetable oil
For the Sauce:
  • 40 G Unsalted Butter
  • 3 Tbsp All-purpose flour
  • 2 Cups Beef broth
  • 2 Tbsp Soy sauce
  • 1/2 Cup Cooking cream
  • 1 Tsp Dijon mustard Optional
For Serving (Sides):
  • Fries
  • 2 Cups Frozen peas and ½ cup sliced carrots, if desired

Equipment

  • 1 Bowl
  • 1 Pot
  • 1 Baking tray

Instructions
 

Prepare the Flavorful Meatballs:
  1. Combine Ingredients: In a large mixing bowl, add your ground meat. Add the onion, garlic, white pepper, allspice, salt, nutmeg, breadcrumbs, egg, and milk.
    500 G Ground Meat, 1 Medium Onion, 3 Garlic Cloves, ½ Tsp White Pepper, ½ Tsp Nutmeg, ½ Tsp All Spices, ½ Tsp Salt, ½ Cup Bread Crumbs, 1 Egg, ¼ Cup Milk
  2. Mix Gently: Using your hands, gently but thoroughly mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough. Mix just enough so that everything is evenly distributed.
Bake the Meatballs:
  1. Preheat Oven: Heat your oven to 350°F (180°C).
  2. Prepare Tray: Drizzle your oven tray or a baking sheet with a little vegetable oil to prevent sticking.
    Drizzle of vegetable oil
  3. Form Meatballs: Using a spoon or a small scoop (a teaspoon or tablespoon works well), form the meat mixture into equal-sized meatballs, about 1 to 1.5 inches. Place them on the prepared baking tray.
  4. Bake: Bake for 20 minutes, or until the meatballs are cooked through and lightly browned. They don't need to be deeply browned at this stage, as they will finish cooking in the sauce.
Prepare the Rich Creamy Sauce:
  1. Start the Roux: While the meatballs are baking, prepare your sauce. In a medium-sized pot or saucepan over medium-high heat, melt the butter.
    40 G Unsalted Butter
  2. Whisk in Flour: Add the flour to the melted butter and whisk continuously to create a smooth paste (a roux). Cook for 1-2 minutes until it turns a light golden-brown color – this cooks out the raw flour taste.
    3 Tbsp All-purpose flour
  3. Add Broth & Soy Sauce: Gradually add the hot beef broth to the roux, whisking constantly to prevent lumps. Continue whisking until the sauce is smooth. Stir in the double fermented soy sauce (or regular soy sauce).
    2 Cups Beef broth, 2 Tbsp Soy sauce
  4. Simmer & Thicken: Bring the sauce to a light simmer, then reduce the heat slightly and let it gently simmer for 4-5 minutes, whisking occasionally, until it begins to thicken to your desired consistency.
  5. Finish with Cream: Stir in the heavy whipping cream. Simmer for 2 more minutes, stirring occasionally, allowing the sauce to become rich and creamy.
    1/2 Cup Cooking cream
  6. Optional Dijon: For an extra layer of complexity, whisk in the Dijon mustard until fully combined. Taste and adjust seasoning as needed (you might need a pinch more salt or pepper).
    1 Tsp Dijon mustard
Combine Meatballs & Sauce:
  1. Add Meatballs: Once your meatballs are baked, carefully add them directly to the creamy sauce in the pot.
  2. Simmer Together: Gently stir the meatballs so they are fully coated with the creamy sauce. Let the stew simmer for a few more minutes to allow the meatballs to absorb the sauce's flavor and warm through completely.
  3. Turn off the heat.
Prepare Your Sides & Serve!
  1. Cook Fries: Prepare your fries.
    Fries
  2. Prepare Veggies: You have a couple of options for the peas (and carrots if desired):
    Sautéing: In a separate small pan, quickly sauté the vegetables with a tiny bit of butter or olive oil until tender-crisp.
    Boiling (for vibrant color & taste): Bring a small pot of water to a boil. Add the peas and carrots, along with 1 teaspoon of sugar and 1 teaspoon of butter to the boiling water. Boil for just a few minutes until tender-crisp, then drain well. This trick helps them retain their fresh, bright color and adds a lovely subtle sweetness.
    2 Cups Frozen peas

Notes

Serving suggestions: 
Enjoy your Swedish meatballs along with side fries and sauteed peas.
You can also add some cranberry jam to your plate.
Instead of fried potatoes, you can serve your meatballs with some creamy mashed potatoes.

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