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Swedish Meatballs Recipe

Prep Time 10 mins
Servings 40 meatballs


  • 40 oz of mixed ground beef pork, and veal, natural
  • 1 small onion very finely chopped about 1 cup worth
  • 1 & ⅔ cups breadcrumbs
  • ½ milk
  • 2 eggs or 6 tablespoons of aquafaba chickpea water, works every time!
  • About 1 teaspoon of quality salt
  • Freshly grated nutmeg about ½ teaspoon
  • ¼ teaspoon allspice

Ingredients for the gravy

  • 2-4 tablespoons of butter divided
  • About 6 tablespoons of flour we used whole wheat, all purpose flour works too
  • 4 cups of beef broth
  • About ⅔ cup of sour cream or heavy cream we used sour cream
  • optional: Fresh sage, ground pepper, and salt to taste.

On Top

  • optional: Lingonberry jam for the top


  • Combine all of the meatball ingredients together until you have an even consistency and texture.
  • Form small balls that are about 1.5 inches, this should make about 40 in that size. Set them onto a tray while you make the rest.
  • Heat a deep stainless pan, ideally 12 to 14 inches, to medium high heat and melt about half of the butter.
  • Once the butter has started to bubble you can add in about 10 to 14 meatballs, brown on all sides, about 1-2 minutes per side, about 8-10 minutes total. Transfer to a clean dish and cover while you repeat in batches with the rest of the meatballs.
  • Once all the meatballs are done you can scrape the bottom of the pan for all of the flavor filled bits. The bottom of the pan should also have a few tablespoons of fat and butter leftover in it, if needed you can add a little more. Carefully whisk the flour into the fat, let it bubble for about 1 full minute. This will help cook off the flour taste in the rue.
  • Slowly start to add in the beef broth, continuing to whisk until you have a thin gravy.
  • Add all of the meatballs back into the pan, some will likely be up on top a bit, just rotate as they simmer.
  • Let the sauce reduce while the meatballs finish cooking, uncovered, for about 10 to 15 minutes.
  • At this time you can slowly add in the heavy cream or sour cream and gently swirl to mix it in.
  • We enjoyed this on Malfaldine pasta and topped with lingonberry jam.
  • These should freeze really nicely in the sauce-ours just didn’t quite last that long!