The Best Swedish Meatballs Recipe ever!

The Best Swedish Meatballs Recipe ever!

Hey guys! I’m back with another recipe for you and this one is definitely a keeper! Swedish meatballs are one of those classic comfort foods that takes a bit of time to make but it’s definitely a labor of love. Tender meatballs that fall apart when you bite them in a sauce that is velvety smooth. Perfect over riced potatoes with a side of Lingonberry jam.

Traditionally swedish meatballs are made with a 50/50 split of beef and pork. Most often veal is used but it can be hard or expensive to find. It also can be a point of contention for some considering how veal is reared. It is also authentically seasoned with allspice and nutmeg and served over mashed potatoes with sweetened lingonberries and pressed cucumber.

My version uses 3 different meats: ground beef, ground veal and ground pork. I like this blend the best having tired a few different variations before such as ground lamb. It gave it a wild and different flavor profile that somehow made it feel more authentic even though ground lamb isn’t traditional.

Swaps & Specs:

• The meats can be all ground beef, beef/pork, beef/pork/lamb or beef/pork/veal. If all ground beef is used go with a 80/20 blend otherwise the meatballs may dry out or become tough.

• If the idea of buying a whole jar of black currant jam just to use a couple tablespoons out of it doesn’t sound right to you, don’t. There has been a couple of times I was unable to locate it and I just put lingonberry jam in place of the black currant. It still tastes amazing!

• You can switch the chicken broth for beef broth.

• I recommend serving them over riced potatoes. This has the best range of textures in each bite, plus it’s traditional! Riced potatoes are gold potatoes that have been peeled, boiled and pushed through a potato ricer. Mix with melted butter, cream and salt and pepper for the smoothest, most velvety mashed potatoes ever!

• Serve with some crusty bread and a side salad for a complete meal.

Swedish Meatballs

Light and delicate meatballs in a creamy sauce served with lingonberry jam.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Swedish

Servings 6 people

Calories 484 kcal

Equipment

• large baking dish

Ingredients

  

• 4 tbsp. butter
• 1 small onion, minced
• 2 egg yolks
• 1/2 cup heavy cream
• 1 lb. each ground beef, pork and veal or any combination of them
• 2 tbsp. kosher salt
• 2 tsp. allspice
• 3 pieces white bread soaked in milk, torn crusts removed
• black pepper to taste
• lingonberry jam for serving

Sauce Ingredients:

• 4 tbsp. black currant jam
• 6 cups chicken stock
• 4 tbsp. butter
• 4 tbsp. flour
• 1 cup heavy cream
• salt and pepper to taste

Instructions

 

• Preheat oven to 325*.
• Melt 1 tbsp. butter in a large pan over medium heat. Add the onion and cook until soft. remove onion and put in large mixing bowl.
• To that bowl add the meats, eggs, cream, salt, pepper, allspice and milk soaked bread. Mix gently with fingers or spoon. Form into 1" meatballs.
  
• Melt remaining butter in the pan and then add a single layer of meatballs. Shake the pan once in awhile to keep the meatballs round. Brown the meatballs in batches, removing them and place them in a oven safe baking dish.
• Once they are all browned, bake them for 20 minutes. While that is cooking in the oven, start the sauce. Pour out the fat from the saute` pan.
• Melt 4 tbsp. of butter over medium heat. Stir in 4 tbsp. flour with a whisk. Stir in chicken stock slowly until the sauce comes together. Simmer on medium-low until mixture starts to thicken. Season with salt and pepper to taste. Whisk in cream and black currant jam.
  
• Once the meatballs are done in the oven add them back into the sauce and cook for another 15-20 minutes. Serve with a side of lingonberry jam.
  

Notes

Serve over:

• mashed potatoes
• egg noodles
• rice

Keyword meatballs