Pin it
This genuine Swedish meatball dish turns basic ingredients into a heartwarming meal that brings Scandinavia's flavor right to your home. The juicy beef meatballs bathing in creamy, smooth gravy over soft egg noodles makes a dish that hits the spot during cold months and turns regular weeknights into something special.
I first whipped these Swedish meatballs up during a snowstorm a few years back, and my hubby said they beat the ones from that big blue furniture place. They've become a monthly staple in our house whenever we need something cozy.
Ingredients
- Ground beef: Forms the main part of your soft, tasty meatballs. Go for 80/20 to get the best taste and feel
- Seasoned bread crumbs: Work as glue for the mix while adding extra flavor
- Fresh parsley: Adds a pop of green and fresh taste to both the meatballs and finished dish
- Condensed beef consommé: Makes an amazingly rich sauce base with deep flavor notes
- Worcestershire sauce: Gives that can't-resist savory punch that makes the gravy so good
- Allspice and nutmeg: Bring the real Swedish taste that sets these apart from Italian meatballs
Step-by-Step Instructions
- Mix Your Meatball Stuff:
- Throw bread crumbs, diced onion, whisked eggs, parsley, pepper and salt into a big bowl. The crumbs soak up wetness while eggs work as the glue. Carefully mix in ground beef with your hands just until combined. Too much mixing will make tough meatballs.
- Form Your Meatballs:
- Roll the mix into about 36 meatballs, roughly 1½ inches across. Keep your touch gentle and hands slightly wet to stop sticking. Making them the same size helps them cook evenly.
- Get Them Brown:
- Cook meatballs in batches in a big pan over medium heat. This makes a tasty outer crust and locks in juices. They should be brown all around but not fully done inside yet.
- Start Your Sauce Base:
- Put flour right into the pan with the meatball drippings. Cook for a minute or two until light brown. This step gets rid of that raw flour taste and starts your silky gravy. Keep stirring so it won't burn.
- Make Your Gravy:
- Slowly pour in milk while whisking until smooth, then add beef consommé, Worcestershire sauce, and spices. Adding it slowly stops lumps from forming. Bring everything to a light boil and keep whisking.
- Put It All Together:
- Put meatballs back in the pan with the gravy and lower heat to simmer. Let it all cook together for 15 to 20 minutes with no lid, stirring now and then. During this time, the meatballs finish cooking and share flavors with the gravy.
- Cook The Noodles:
- Fix egg noodles following package info in water with plenty of salt. Drain well and mix with butter to keep from sticking and add richness. Egg noodles have lots of surface to hold onto that yummy gravy.
- Dish It Up:
- Put buttered noodles down first, spoon meatballs and gravy on top, and sprinkle with fresh parsley. The bright green parsley looks pretty and adds fresh taste against the rich food.
Pin it
Getting soft meatballs comes down to handling the mix carefully. Work fast with cold stuff and don't mix the meat too much. When shaping your meatballs, be gentle instead of packing them tight. This keeps tiny air pockets that make them more tender when cooked. Another trick I can't live without is putting the shaped meatballs in the fridge for 15 minutes before cooking them. This firms up the fat, helping them keep their shape while cooking.
Classic Serving Ideas
In Sweden, folks usually eat these meatballs with lingonberry jam, which gives a sweet-tangy kick against the rich gravy. Can't find lingonberry? Cranberry sauce works just as well. For a real Swedish meal, add cucumber salad on the side, which brings a cool crunch next to the soft meatballs and noodles. While egg noodles taste great, true Swedish meatballs often come with creamy mashed potatoes that soak up all that tasty gravy.
Make It Ahead
This dish really shines when made ahead. You can prep the meatballs through the browning step, then stick them in the fridge for up to 2 days before finishing the recipe. Or cook everything completely and refrigerate up to 3 days - the flavors actually get better overnight. When warming up, add a bit of milk or broth to thin the gravy since it thickens a lot in the fridge. Want to freeze it? Cool it down completely then store in sealed containers. Thaw in the fridge overnight before gently warming on the stove over low-medium heat.
Easy Variations
Want something lighter? Swap ground turkey for beef and use evaporated milk instead of 2% for richness with less fat. Need gluten-free gravy? Use cornstarch instead of flour - just mix 1/4 cup cornstarch with cold water before adding to the hot pan. You can also play with flavors by adding a bit of cardamom or white pepper for more depth. For a more authentic Swedish taste, use a mix of beef and pork, which is the traditional way and makes the meatballs even richer.
Pin it
These Swedish meatballs let you bring real Scandinavian flavor to dinner without much fuss while making a meal everybody will dive into.
Frequently Asked Questions
- → What keeps the meatballs moist?
Don’t overmix the ingredients! Lightly combine them, and the eggs and breadcrumbs will keep the texture soft and juicy.
- → Can I switch the beef for another meat?
Absolutely! Try ground turkey, pork, or even mix different meats for a new twist on the flavor.
- → What should I do if the gravy is too runny?
Make a quick flour slurry by mixing water and flour, then slowly drizzle it into the gravy while stirring until it thickens.
- → What goes well with Swedish meatballs?
They’re perfect with mashed potatoes, egg noodles, or even a side of steamed veggies like broccoli or green beans.
- → Can I prepare this dish ahead?
Yes! Make the meatballs and gravy beforehand, store them in the fridge, and warm them up gently when you’re ready to serve.