easy swedish meatballs

Tender little meatballs coated with a lovely creamy sauce—you can give Ikea a run for its money right in your own kitchen!

Swedish Meatballs

olive oil (divided)

shallots

egg (lightly beaten)

milk (preferably whole)

bread crumbs

parsley

allspice

salt

black pepper

beef

pork

all-purpose flour

bay leaf

cream

½ cups low-sodium beef broth

Heat 2 teaspoons of the olive oil in a large deep saucepan over medium heat.  Add the shallots and sauté for 5 minutes until they are softened, but not browned. 

In a large mixing bowl combine the egg, milk, Panko, parsley, allspice, salt and pepper. Add the beef and pork and the shallots and use your hands to combine until very well blended. Form the mixture into small meatballs, less than 1-inch in diameter. 

Heat the same saucepan over medium high heat, 2 more teaspoons olive oil, and brown half the meatballs on all sides, turning them carefully, about 6 minutes.  They will be almost but not quite cooked through.  Remove them with a slotted spoon to a paper towel lined baking sheet.  Add the remaining 2 teaspoons olive oil and brown the rest of the meatballs the same way.  Add them to the baking sheet.

Pour off any remaining fat in the pan and return it to medium heat.  Add the bay leaf, cream and broth and bring to a simmer.  Return the meatballs to the pan, heat until the sauce thickens and coats the meatballs well, and the meatballs are cooked through.  

Serve hot, over grains, small pasta, couscous or rice if desired.  Top with minced parsley or chives if desired.

Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs. 

breadcrumbs

milk

onion, finely chopped

parsley,

teaspoon garlic powder

teaspoon ground all-spice powder

butter

olive oil

beef broth

heavy cream (or sour cream)

teaspoon dijon mustard

Worcestershire sauce

salt (or

black pepper (or

In a large mixing bowl, stir well to combine ground beef with breadcrumbs, egg, milk, onion, parsley, garlic powder, all-spice, salt and pepper. Mix well to form a uniform consistency.

Take 2 spoonfuls of the beef mixture at a time and roll into meatballs. Set aside and lightly coat with some oil to keep them from sticking, if needed.

In a large skillet, heat butter over medium high heat for 2 minutes until the melted butter sizzles. Add meatballs and cook until browned on all sides, about 7-8 minutes. Make sure to stir gently to prevent the meatballs from disintegrating. Set aside on a plate.

In the same skillet, add olive oil and heat over medium-high heat for one minute. Stir in the flour, it should start to bubble and thicken. Whisk in beef broth and heavy cream. Keep stirring to combine until uniform and thickened, about 1 minute. Stir in dijon mustard and Worcestershire sauce and season with salt and pepper.

Add the meatballs into the skillet and toss well to coat. Cover the lid and cook over medium-heat until meatballs are cooked through, about 5 more minutes. Then continue to stir the cream sauce until thickened to a desired consistency, about 2 minutes.

Garnish with parsley and serve immediately over a bowl of mashed potatoes, cooked pasta, or rice.

If you want it truly swedish: Let breadcrum + water/milk rest for 15 mins before adding the rest (make the balls fluffier) . Let finely chopped onion caramelize in a pan for 15 mins before adding it. Serve with boiled potato, cranbarriesauce (or lingonberriejam) and pickled cuecomber for the real swedish taste.  Having said that - this recepie is still great! //Katarina from Stockholm Sweden (and sorry for my poor english)

This was an instant family favourite!  Served over rice with cauliflower on the side.  I sautéed mushrooms in the butter before cooking the meatballs. Yum!

Absolutely delicious.  My family is already asking me to make it again.  I added a little more Dijon, Worcestershire, and sour cream for a bit more punch.

https://www.youtube.com/watch?v=DPCOxSR7_MQ

Tender homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA Swedish meatballs! It's a delicious, flavourful, and comforting meal that you can make in just 30 minutes. Serve these meatballs on their own as an appetizer on game day or as dinner over creamy mashed potatoes, rice or noodles with a generous drizzle of gravy on top. Make a big batch and freeze any extras for another day because these are seriously crave-worthy and so delicious.

FULL RECIPE: https://www.aheadofthyme.com/swedish-meatballs/

PIN for later: https://www.pinterest.ca/pin/150870656257903658/

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#swedishmeatballs #meatballs #howtomakemeatballs

Perfectly tender meatballs are coated in a creamy, richly flavored gravy.  Serve with creamy mashed potatoes or buttery boiled potatoes, plus a spoonful of tart lingonberry preserves. 

IKEA Swedish Meatballs Recipe

c. onion

eggs,

T. soy sauce, divided

tsp. black pepper

sugar

nutmeg

c. milk

c. all-purpose flour

chicken stock

sour cream

lingonberry jam, optional side

In a large skillet with tall sides, over...

In a large skillet with tall sides, over medium to medium-low heat, melt 1 tablespoon of the butter. Add onion and sauté until completely soft and translucent, stirring regularly, about 8 to 10 minutes. Transfer onion to a plate and spread out the onion to cool completely.

To a large bowl add beef, pork, eggs,...

To a large bowl add beef, pork, eggs, 1 tablespoon of the soy sauce, black pepper, sugar, allspice, nutmeg, and the cooled onions. Mix to combine evenly with a wooden spoon or your hands. You could also use a stand mixer.

Add breadcrumbs to a medium bowl. Pour milk...

Add breadcrumbs to a medium bowl. Pour milk over the top. Stir to completely combine. Then add to the meat mixture and use your hands to combine everything evenly.

Using a 1-1/2 tablespoon measure (I like to...

Using a 1-1/2 tablespoon measure (I like to use a 1-1/2 tablespoon scoop), roll meat mixture into balls and then transfer to a rimmed baking sheet.

Using the same large skillet (no need to...

Using the same large skillet (no need to wash it, just wipe it out with a paper towel), place it over medium to medium-low heat. Add 1 tablespoon of the butter. Working in 2 batches and adding the remaining tablespoon of the butter between batches, brown meatballs on all sides, about 8-10 minutes per batch. Transfer meatballs to a platter or sheet pan.

Drain all but 2 tablespoons of drippings from...

Drain all but 2 tablespoons of drippings from skillet. If there are any especially dark (black) pieces left in the skillet, remove them. Otherwise, keep as much of that good flavoring as possible in the skillet. If you are left with less than 2 tablespoons of drippings, add some butter to equal that amount. Whisk in flour (a flat whisk works great!) until a smooth paste forms, and the paste is lightly browned. Slowly add chicken broth, whisking all the while to break up any lumps. Turn the heat up just a bit, to medium to medium-high. Bring broth to a simmer, whisking often. Add sour cream, Worcestershire, and remaining 2 tablespoons of soy sauce, and whisk to incorporate. Let simmer until sauce is nicely thickened into a gravy.

Add meatballs to gravy, folding gently to coat....

Add meatballs to gravy, folding gently to coat. Turn heat down to medium to medium-low, cover skillet, and simmer until meatballs are cooked and everything is nice and hot, about 10 minutes or so. Remove from heat and stir gently to coat meatballs.

Serve meatballs with creamy mashed potatoes or buttered...

Serve meatballs with creamy mashed potatoes or buttered boiled potatoes or, and a sprinkling of fresh chopped parsley. We also recommend some traditional lingonberry jam on the side!

A delicious plant-based version of traditional Swedish meatballs featuring lentils, mushrooms, and just the right spices.

Really Good Vegetarian Swedish Meatballs

lentils

water

cremini or white button mushrooms (cleaned and quartered)

oats

brown sugar

⅛ teaspoon ground pepper

canola oil

onion (chopped fine)

dry white wine

eggs (lightly beaten)

soy sauce

unsalted butter

flour

½ cups low-sodium vegetable broth

heavy whipping cream

nutmeg (more to taste)

Salt and pepper

Homemade Lingonberry Sauce or store bought lingonberry preserves

Quick Swedish Pickled Cucumbers

Make the Meatballs:  Preheat the oven to 400 degrees.  Place the lentils, bay leaf and water in a saucepan.  Bring to a boil over medium-high heat.  Reduce to a simmer and cover.  Cook until lentils are starting to become tender, about 10 minutes.  Drain the lentils, remove the bay leaf and set aside.

Transfer mushrooms to the work bowl of a food processor and pulse until coarsely chopped.  Add lentils, oats, parsley, salt, brown sugar, nutmeg, allspice and pepper.  Process until mixture is very finely chopped, about 7 or 8 pulses.

Heat oil in a large skillet over medium heat.  Add onion and saute until soft and translucent, about 3 minutes.  Add lentil and mushroom mixture and cook, stirring frequently, until it starts to dry out and is begins to brown, about 5 minutes.  Add white wine and soy sauce and cook until the liquid is nearly evaporated, about 1 minute more.  Remove from the heat and transfer the mixture to a large bowl. Set aside until it is just warm to the touch. 

Add eggs.  Mix until fully combined.  

Line 2 rimmed baking sheets with parchment paper.  Using a tablespoon measure, transfer spoonfuls of the mixture to the prepared sheet pans.  Roll each spoonful into a smooth ball, dampening your hands if necessary to prevent sticking.

Transfer the sheet pans to the oven and bake until the meatballs are browned and firm to the touch, about 25 minutes, switching and rotating the pans halfway through.  Set meatballs aside.

Make the Gravy:  Melt butter in a 12 inch nonstick skillet over medium heat.  Whisk in flour and cook for one minute.  Add broth and soy sauce, whisking constantly.  Simmer until reduced slightly.  Add cream and nutmeg and return to a simmer.  Season to taste with salt and pepper.  

Add meatballs to gravy and simmer briefly to reheat.  Garnish with chopped parsley or chives if desired.  Serve with Lingonberry Sauce or store-bought lingonberry jam and Quick Swedish Pickled Cucumbers.

Top 4 easy swedish meatballs recipes from across the web

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Swedish Meatballs

Swedish Meatballs

IKEA Swedish Meatballs Recipe

Really Good Vegetarian Swedish Meat...

Top 4 easy swedish meatballs recipes from across the web

The most viewed easy swedish meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Swedish Meatballs

Swedish Meatballs

IKEA Swedish Meatballs Recipe

Really Good Vegetarian Swedish Meat...

The most viewed easy swedish meatballs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine