Swedish Meatballs Recipe (2024)

FAQs

What is Swedish meatball sauce made of? ›

The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream. But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs.

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.

It's All About the Sauce

Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce—a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly.

Mashed Potatoes - The creamy gravy on Swedish Meatballs is perfect with potatoes! Egg Noodles - Spaghetti isn't a bad idea either. Green veggies - I love to serve green peas with Swedish meatballs. Roasted Vegetables - Skip the starch and serve the meatballs with a combination of roasted vegetables.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

How to Thicken Swedish Meatball Sauce. The all-purpose flour in this recipe should do the trick to thicken your Swedish meatball sauce to the right consistency. But if it doesn't, you can add a cornstarch slurry (1 tablespoon of cornstarch to 2 tablespoons of water) to thicken it up.

I have done them with panko, crusty bread, crushed Ritz crackers, and once a few packages of Cheese sandwich crackers because I didn't have anything else that night. All of them add different characteristics to the end product but all came out good and unique. Try both and see how you like it.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

When it comes to the Swedish meatball it is thought that it was brought to Sweden by King Charles XII when he returned from Istanbul in 1713. The first recipe for meatballs in print was in the Cajsa Warg Cookbook in 1754.

Swedish furniture giant Ikea was drawn into Europe's widening food labelling scandal Monday as authorities said they had detected horsemeat in frozen meatballs labeled as beef and pork and sold in 13 countries across the continent.

Why are Ikea Swedish meatballs so good? ›

They're made with all-natural ingredients

The Ikea website lists the ingredients of their meatballs (which Ikea calls ALLEMANSRÄTTEN), and the rundown is surprisingly simple: Meat (a combination of pork and beef, for texture, flavor, and juiciness), onion, breadcrumbs, egg, water, salt, and pepper.

Norwegian recipes are made with all beef, while some Swedish recipes also use pork. Norwegian meatballs tend to be larger and flatter than their Swedish cousins.

Swedish meatballs

The cream sauce for these lightly spiced meatballs makes them especially delicious with silky-textured Pinot Noir (like those from Burgundy or Oregon). If you prefer white wine, a lightly oaked Chardonnay or a richer-style Austrian Riesling is a great choice.

Last week, Sweden's official Twitter account tweeted out a brief but momentous statement: “Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century.

Bake meatballs for 15 minutes, until golden brown. Set aside. Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized. Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.

Meatballs are not a sauce, they are balls of meat. A sauce has to be runny, or at least flowing. Done correctly, a bolognese sauce isn't particularly meaty. The meat is meant to be finely ground and incorporated into a standard spaghetti sauce, and the meat so fine it should stick onto the pasta in little specks.

The Danish meatball is a little rugged in texture and can be served in multiple ways – with a lightly spiced curry sauce, for example, or a rich gravy. A Swedish meatball, in comparison to the crispy, pan-fried Danish version, is often a little smaller, with a very smooth, even texture and a rounder shape.