Authentic Swedish Meatballs Recipe
Swedish Meatballs is a classic dish which is widely popular all over central europe. No one in the family will ever say no to these golden brown nuggets of joy! Easily customizable with different spices and herbs, we do however recommend the classic swedish condiments of mashed potatoes, gravy and pickles.
- 400 grams minced meat (we prefer pork+beef mixture)
- 100 milliliters breadcrumbs
- 1 potato (boiled)
- 2 tablespoons onion (minced)
- 1,5 teaspoon salt
- 1 egg
- 1 pinch white pepper
In a small bowl, pour the water and cream together with the breadcrumb. Let the breadcrumbs soak for 30 minutes.
Mash the potato with a fork, mix the minced meat with the potatoes in a separate container
Combine the breadcrumbs with the minced meat and work into a wet dough.
Add the onion, egg, salt & pepper. Work the mixture until fully mixed.
Wet your hands, then form the mixture into small to medium-sized balls and put onto a plate or a dish.
Melt butter in a skillet or pan on medium-high heat, then add the meatballs and cook until dark brown. Make sure you stir continously to avoid burning the meatballs, make sure you brown all the sides of the meatball.
- Let the meat mixture rest before forming the Swedish meatballs, this enhances the taste and makes the balls easier to form.
- Add some cheese into the mixture to get the Swedish meatballs even creamier and tastier, yum!
- Make sure you form round meatballs to ensure they cook evenly in the pan.
- If you want to make them healthier, use the oven cook method (see the FAQ).
- Swedish meatballs can be made ahead of time and reheated. This makes them a convenient option for gatherings and busy weeknight dinners.
- Wetting your hands and utensils with water makes it easier to shape the meatballs without the mixture sticking to your hands.
- Before forming all the meatballs, cook a small portion of the mixture to taste and adjust the seasonings if needed. This ensures your meatballs are well-seasoned to your liking.
- Be careful not to overcook the meatballs. They should be cooked through but still juicy and tender. Overcooking can result in dry meatballs.
- Prepare a creamy sauce or gravy with beef or vegetable broth, heavy cream, and pan drippings from browning the meatballs. Season the sauce well to complement the meatballs.
- Swedish meatballs are traditionally served with lingonberry sauce, which provides a sweet and tart contrast to the savory meatballs and creamy sauce.