Swedish Meatballs Tender Spiced (Printable)

Tender spiced meatballs simmered in creamy brown sauce, a comforting Scandinavian classic.

# What You’ll Need:

→ Meatballs

01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 1/2 cup whole milk
06 - 1/2 cup fresh breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon ground allspice
09 - 1/2 teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 2 tablespoons unsalted butter (for frying)

→ Creamy Brown Sauce

13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups beef broth
16 - 1/2 cup heavy cream
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - Salt and black pepper, to taste

→ To Serve (Optional)

20 - Mashed potatoes
21 - Lingonberry jam
22 - Fresh parsley, chopped

# How To Make:

01 - Soak breadcrumbs in milk for 5 minutes until softened.
02 - Combine ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, allspice, nutmeg, salt, and pepper in a large bowl. Mix gently until just combined.
03 - With damp hands, shape mixture into 1-inch meatballs and set aside.
04 - Heat 2 tablespoons butter in a skillet over medium heat. Fry meatballs in batches, turning to brown evenly for 6 to 8 minutes. Remove meatballs and keep warm.
05 - Melt 2 tablespoons butter in the same skillet. Whisk in flour and cook for 1 to 2 minutes.
06 - Gradually whisk in beef broth, scraping browned bits from the pan. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper.
08 - Return meatballs to the sauce and simmer gently for 8 to 10 minutes until fully cooked and sauce is creamy.
09 - Serve hot with mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley.

# Top Suggestions:

01 -
  • They're the kind of comfort food that feeds both your hunger and your mood, especially on those nights when you need something warm and familiar.
  • The creamy brown sauce is forgiving enough for a weeknight but elegant enough to serve when people are coming over.
02 -
  • Overmixing the meatball mixture is the most common mistake, and it's one you only make once because the difference between a tender meatball and a dense one is noticeable and disappointing.
  • The lingonberry jam isn't just a garnish—a small spoonful on the side cuts through the richness of the sauce and adds a brightness that makes the whole dish sing.
03 -
  • Keep your hands wet when rolling meatballs—it makes the process faster and keeps the meat from getting warm and difficult to work with.
  • Don't skip the step of browning the meatballs in batches; crowding the pan guarantees they'll steam instead of develop that golden exterior that adds flavor.
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