From scratch Swedish Meatballs

There’s something magical about a dish that brings everyone together, and folks, these From scratch Swedish Meatballs do just that. Imagine succulent little bites of seasoned meat lovingly enveloped in a creamy, luscious sauce that’ll have you mopping up every last drop with bread. It’s soul food with a Nordic twist that hits all the cozy spots. If you haven’t tried making them from scratch yet, you’re in for a treat. These are not just any meatballs; they’re like a warm hug in gastronomic form.

Every time I whip up a batch, it’s an instant hit with my family. My husband is obsessed—like he could eat these every single week and never get bored. One time, after a particularly long day, I surprised him with a plate of these meatballs, and you could almost see the relief wash over him. These little marvels of meat and sauce have become synonymous with comfort in our house.

How to Make It

Alright, so you’re in this for the long haul. Imagine chatting over the kitchen counter with a glass of wine in hand, and let’s dive in. Start with blending your meats—the holy duo of beef and pork gives these meatballs a robust flavor. Mix in bread crumbs (because the heart wants what it wants), egg, herbs, and all the good stuff. Roll them into balls—cue messy hands it’s unavoidable, but totally worth it. Fry them up till they’re golden all over… no one likes an anemic meatball. Now, here’s the real party: whip up that glorious sauce with broth, cream, a tad mustard for a zingy kick, and let everything simmer together until it turns into a Swedish sonnet on your stovetop.

✔Ingredient Notes

– Ground Beef: Gives structure and that hearty flavor. Don’t go lean here, you need that fat.
– Ground Pork: Adds juicy tenderness—skip it at your own meatball peril.
– Bread Crumbs: They’ll soak up all the goodness; use stale bread if you’re feeling rustic.

✔Recipe Steps

1. Mix beef, pork, bread crumbs, egg, and seasoning in a bowl.
2. Form mixture into meatballs, approximately golf ball-sized.
3. Fry meatballs in a skillet until brown and cooked through.
4. Remove meatballs, and add broth, cream, and mustard to the skillet.
5. Simmer sauce until thickened.
6. Return meatballs to the skillet and let them bathe in that creamy bliss.

What to Serve It With

I’m talking buttery mashed potatoes or those lovely buttered egg noodles. For a fresh crunch, a simple green salad or some steamed veggies does the trick. And bread, my friends, don’t ever forget the bread for sopping up sauce.

✔Tips & Mistakes

Avoid overcrowding the pan, or they’ll steam instead of sear. Also, give them time in the sauce to soak up all the flavors without rushing—it’s worth the wait.

✔Storage Tips

Pop any leftovers in an airtight container. Fridge is good for up to three days. Freeze them if you’re planning to stretch out the surprise for future you. If cold meatballs for breakfast aren’t your jam, by all means, nuke them gently.

✔Variations and Substitutions

Swap beef with turkey if you’re on the lighter side of life. Holiday season calls for a little cranberry sauce on the side—it’s a game-changer. You can even try almond milk if dairy isn’t your buddy, but it changes the character a bit.

Frequently Asked Questions

From scratch Swedish Meatballs

A classic Swedish meatball recipe made from scratch, served with creamy gravy and lingonberry sauce.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb ground beef
• ▢ 0.5 lb ground pork
• ▢ 1 cup breadcrumbs preferably fresh
• ▢ 1 cup milk whole milk
• ▢ 1 ea large egg
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp ground allspice
• ▢ 0.25 tsp ground nutmeg
• ▢ 2 tbsp butter for frying
• ▢ 2 tbsp all-purpose flour for gravy
• ▢ 2 cups beef broth
• ▢ 0.5 cup heavy cream

Instructions

Preparation Steps

• In a small bowl, soak the breadcrumbs in milk and set aside for 5 minutes.
• In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, salt, pepper, allspice, and nutmeg. Mix thoroughly but gently until just combined.
• Shape the mixture into 1-inch meatballs and set them on a plate.
• Heat butter in a large skillet over medium heat and brown the meatballs on all sides. Remove meatballs and set aside.
• Add flour to the skillet and whisk for 1-2 minutes to make a roux. Gradually add beef broth, whisking continuously until the gravy thickens.
• Return meatballs to the skillet, cover, and simmer for 15 minutes until cooked through.
• Stir in heavy cream, cook for another 5 minutes, then serve meatballs with the creamy gravy.

Notes

Serve with lingonberry sauce and mashed potatoes for an authentic Swedish meal.