Swedish Meatballs

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Homemade Swedish Meatballs coated in a simple, rich sauce that is completely luscious! This recipe is so easy and even better than the ones you get at IKEA!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American, Swedish

Keyword: Swedish Meatball Recipe, Swedish Meatballs

Servings:

Ingredients

For the Meatballs

1 lb. lean ground beef use all ground beef, ground turkey, or a combination
½ lb. ground pork
1 small sweet onion finely diced
1 clove garlic minced
½ cup panko breadcrumbs regular work well too
1 large egg lightly beaten
⅓ cup whole milk
1 tsp kosher salt
½ tsp pepper
⅛ tsp allspice
⅛ tsp nutmeg
2 tbsp extra-virgin olive oil for frying pan

For the Cream Sauce

5 tbsp unsalted butter
¼ cup all-purpose flour
1¼ cups beef broth chicken or vegetable work, or use a combination
¾ cup heavy cream use sour cream or a combination of both
3 tsp low-sodium soy sauce Worcestershire also works
1 tsp Dijon mustard
salt and pepper to taste

For Serving

sprinkle of finely chopped fresh parsley
cooked egg noodles

Instructions

In a large bowl combine ground beef and pork; mix with your fingers, breaking up any lumps. Mix in all the other meatball ingredients (except the olive oil) until combined.
Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. (Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.)
In a large nonstick skillet, warm the olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, add the meatballs and cook turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
Slowly whisk in the beef broth and then the heavy cream. Whisk in the soy sauce and mustard; bring to a simmer, then turn down the heat to a gentle simmer and let the sauce thicken, stirring constantly, 1 to 2 minutes. Season with salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 3 minutes to finish cooking and warm through.
Serve over cooked egg noodles with a sprinkle of parsley.

Video

Notes

Making this recipe in the crockpot is not my favorite as the sauce doesn’t thicken the way it does on the stove top, but yes, this can be made in the crockpot, as follows:

Coat a 5-6 quart slow cooker with nonstick cooking spray. Add the meatballs (they can be pre-cooked frozen or right after pan frying, but don’t use raw ones.) In a medium bowl, whisk together the sauce ingredients until combined; pour over the meatballs. Cook until heated through and sauce has thickened, 4-5 hours on low or 2-3 hours on high, stirring occasionally to prevent sticking or burning.

Nutrition