Craving a taste of Sweden but short on time? This easy Swedish meatball recipe delivers all the classic flavors without the fuss. Forget complicated techniques and lengthy simmering times; this streamlined version lets you enjoy tender, juicy meatballs bathed in a rich, creamy gravy in under an hour. Whether you’re a seasoned cook or a beginner, this recipe is your passport to a delicious Swedish meal. We’ll guide you through each step, from mixing the perfect meatball base to achieving that iconic gravy, ensuring your Swedish meatball adventure is a resounding success. Get ready to impress your family and friends with a taste of Scandinavia!
Is This Swedish Meatball Recipe Really Easy?
Yes, absolutely! This recipe is designed for ease and simplicity without compromising on authentic flavor. We’ve stripped away any unnecessary complexities, focusing on straightforward techniques and readily available ingredients. You don’t need any special equipment or culinary expertise to create these delicious meatballs. From pantry staples to a satisfying meal, this recipe is your weeknight dinner winner.
How Quickly Can I Make These Easy Swedish Meatballs?
This recipe is remarkably quick, taking around 45 minutes from start to finish. The meatball mixture comes together in minutes, and the cooking time is short and sweet. While the meatballs simmer in the gravy, you can prepare your favorite sides, making this a complete meal solution for busy weeknights.
Ingredients:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs (panko recommended)
- 1/4 cup finely chopped yellow onion
- 1 egg, lightly beaten
- 1/4 cup milk (whole milk or heavy cream for richer flavor)
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream (or whole milk for a lighter gravy)
Instructions:
- Combine Meatball Ingredients: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, onion, egg, milk, allspice, nutmeg, salt, and pepper. Avoid overmixing, as this can make the meatballs tough.
- Shape the Meatballs: Roll the mixture into small, evenly sized meatballs, about 1 inch in diameter.
- Brown the Meatballs: Melt the butter in a large skillet over medium-high heat. Carefully add the meatballs to the skillet and cook until browned on all sides, turning occasionally.
- Make the Gravy: Sprinkle the flour over the browned meatballs and stir to coat. Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer, then reduce the heat to low and cover.
- Simmer and Thicken: Simmer the meatballs in the gravy for 15-20 minutes, or until cooked through and the gravy has thickened slightly. Stir in the heavy cream and cook for a few more minutes until heated through. Do not boil.
Tips & Tricks for Perfect Swedish Meatballs:
- Use a combination of ground meats: The blend of beef and pork creates the best flavor and texture.
- Don’t overmix the meatball mixture: Overmixing can result in tough meatballs.
- Use panko breadcrumbs: Panko breadcrumbs create lighter, more tender meatballs.
- Adjust the gravy thickness: If the gravy is too thin, simmer for a few more minutes uncovered. If it’s too thick, add a splash more broth or cream.
Nutritional Information (per 6 servings):
- Calories: ~480 kcal
- Protein: 22g
- Carbohydrates: 10g
- Fiber: 1g
- Sugars: 2g
- Fat: 39g
- Saturated Fat: 19g
- Cholesterol: 160mg
- Sodium: 630mg
- Calcium: 60mg
- Iron: 2.5mg
Note: Nutritional values are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. For precise values, consider using a nutrition calculator based on specific brands and measurements.
It’s important to note that these values are estimates and can vary based on the specific ingredients and portion sizes. Using a nutrition calculator with your precise measurements is recommended.
Adapting Swedish Meatballs for Special Diets:
Swedish meatballs, while delicious, can be challenging for certain dietary restrictions. Here are some tips and resources to make them more accessible:
- Gluten-Free: The primary gluten source in traditional Swedish meatballs is the breadcrumbs. Substitute these with gluten-free breadcrumbs or use almond flour or crushed pork rinds for a grain-free option. Ensure your beef broth is also certified gluten-free. For comprehensive information on gluten-free living, check out resources like the Celiac Disease Foundation https://celiac.org/. Always double-check all packaged ingredients for potential gluten cross-contamination.
- Dairy-Free/Lactose-Free: The heavy cream in the gravy is the main dairy component. Substitute this with full-fat coconut milk, cashew cream, or a dairy-free heavy cream alternative. For those avoiding lactose, ensure the milk used in the meatballs is lactose-free. The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) provides helpful information on lactose intolerance: https://www.niddk.nih.gov/health-information/digestive-diseases/lactose-intolerance.
- Low-FODMAP: Onions and garlic can be problematic for those following a low-FODMAP diet. Use garlic-infused olive oil instead of fresh garlic and reduce the onion quantity or omit it altogether. The Monash University FODMAP Diet app is a valuable resource for checking FODMAP content in foods: https://www.monashfodmap.com/.
- Low-Carb/Keto: To make this recipe lower in carbohydrates, use almond flour or crushed pork rinds instead of breadcrumbs. Be mindful of the carbohydrate content in the milk and heavy cream, adjusting as necessary for your macros. For more on ketogenic diets, consult resources like the Diet Doctor: https://www.dietdoctor.com/.
- Reducing Fat: While some fat is essential for flavor and texture, you can reduce the overall fat content by using leaner ground beef and pork (90/10 or higher), reducing the amount of butter, and using a lower-fat milk or a lighter dairy-free alternative.
Remember, always consult a healthcare professional or registered dietitian for personalized dietary advice, especially if you have underlying health conditions. This information is for general guidance only.
FAQs:
- What should I serve with Swedish meatballs? Traditionally, they are served with boiled or mashed potatoes, lingonberry sauce, and pickled cucumbers.
- Can I freeze Swedish meatballs? Yes, you can freeze both the cooked meatballs and the gravy. Thaw completely before reheating.
- Can I make these in a slow cooker? Yes, after browning the meatballs, transfer them to a slow cooker with the gravy ingredients and cook on low for 4-6 hours.
Conclusion:
Enjoy this easy and authentic Swedish meatball recipe! It’s a perfect weeknight meal that’s both comforting and flavorful. Share your culinary creations on social media using #EasySwedishMeatballs and let us know how much you enjoyed this Scandinavian delight! Don’t forget to subscribe for more quick and delicious recipes.
This easy Swedish meatball recipe
Equipment
- 1 Large Bowl
- 1 Skillet
- 1 Whisk
Ingredients
- 1 lb ground beef
- 1/2 lb ground lamb
- 1/2 cup breadcrumbs panko recommended
- 1/4 cup finely chopped yellow onion
- 1 egg lightly beaten
- 1/4 cup milk whole milk or heavy cream for richer flavor
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream or whole milk for a lighter gravy
Instructions
- Combine Meatball Ingredients: In a large bowl, gently combine the ground beef, ground lamb, breadcrumbs, onion, egg, milk, allspice, nutmeg, salt, and pepper. Avoid overmixing to prevent tough meatballs.
- Shape the Meatballs: Roll the mixture into small, evenly sized meatballs, about 1 inch in diameter.
- Brown the Meatballs: Melt the butter in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, turning occasionally.
- Make the Gravy: Sprinkle flour over the browned meatballs and stir to coat. Gradually whisk in the beef broth, ensuring no lumps. Bring to a simmer, reduce heat, and cover.
- Simmer and Thicken: Simmer for 15-20 minutes or until cooked through and the gravy thickens. Stir in the heavy cream and cook a few more minutes. Do not boil.
- 480 kcal