Swedish Meatballs
This Swedish Meatballs recipe is comfort food at its finest! Tender meatballs in a creamy, savory sauce that’s easy to make and perfect for cozy dinners.
Equipment
- Large Mixing Bowl
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Knife
- Cutting Board
- Small Bowl
- Slotted Spoon
Ingredients
- 8 tablespoons unsalted butter for sautéing onions and enriching the sauce
- 2 medium-sized yellow onions peeled and small diced
- 3 tablespoons all-purpose flour thickens the sauce
- 3 cups beef stock the savory base for the sauce
- 1 tablespoon soy sauce introduces a subtle umami kick
- 0.5 cup heavy whipping cream creates the signature creamy texture
- 2 large eggs binds the meatball mixture
- 0.5 cup whole milk moistens the breadcrumbs and meat
- 3 tablespoons Dijon mustard adds tang and complexity
- 0.67 cup breadcrumbs helps hold the meatballs together
- 2 thick slices crustless bread cut into 1-inch cubes, soaked to keep meatballs tender
- 2 pounds 85/15 ground beef the hearty protein base
- cooking oil for frying the meatballs
- coarse salt to taste
- freshly cracked pepper to taste
Instructions
- In a small bowl, soak the cubed crustless bread with whole milk. Let it sit for about 10 minutes until the bread is mushy.
- Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced onions and cook gently, stirring occasionally, until golden and caramelized—about 10 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine ground beef, soaked bread, breadcrumbs, 2 large eggs, Dijon mustard, salt, and freshly cracked pepper. Add the cooled sautéed onions. Mix gently until just combined, avoiding overmixing.
- Shape the mixture into small, evenly sized meatballs about 1 to 1.5 inches in diameter. Heat cooking oil in skillet over medium-high heat. Brown meatballs in batches, turning occasionally for even crust. Remove and set aside.
- In the same skillet, melt remaining 4 tablespoons of butter over medium heat. Sprinkle in flour and whisk continuously to create a roux. Cook 2-3 minutes until golden and nutty.
- Gradually whisk in beef stock, stirring constantly to avoid lumps. Stir in soy sauce and heavy whipping cream. Let sauce simmer gently for 5 minutes until thickened. Adjust seasoning with salt and pepper.
- Return browned meatballs to skillet, nestling them into the sauce. Cover and simmer on low heat for 10-12 minutes, turning once or twice, until cooked through and sauce is creamy.
- Serve Swedish Meatballs hot over mashed potatoes, buttered egg noodles, or a fresh green salad. Enjoy!
Notes
- Soak bread cubes thoroughly to ensure tender meatballs.
- Browning meatballs in batches prevents overcrowding and ensures a nice crust.
- Leftovers can be refrigerated up to 3 days or frozen up to 3 months.