Kitchen notes · a little help before you start
Swedish Meatballs
Small browned meatballs in a creamy sauce make a comforting plate to sit down to. Nutmeg and allspice give the meat a warm flavor, with the savory pan sauce gathering around each piece. Spoon it over generously and enjoy the meatballs while the sauce is warm.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Beef · Pork
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Combine gently
Mix meat, grated onion, egg and seasoned breadcrumbs until evenly combined without overmixing before shaping the small meatballs.
2. Brown without crowding
Give the meatballs room in the skillet, working in batches when needed, and brown both sides before removing them for sauce.
3. Whisk broth in slowly
Whisk broth gradually into the butter-and-flour mixture, loosening browned bits from the pan as it comes to a thickening simmer.
Get to know the ingredients
Beef and pork blend
You can use the prepared blend or separate half-pound portions of ground beef and pork for the meatball mixture.
Grated onion
Grate the onion before mixing with the meat and lightly whisked egg, then add the separately seasoned breadcrumb mixture.
Divided nutmeg
The first nutmeg portion seasons breadcrumbs in the meatballs. The smaller remaining portion goes into the cream sauce after the broth thickens.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Swedish Meatballs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Warm gently in sauce
Return browned meatballs to the finished sauce and warm over low heat, stirring occasionally, then garnish with parsley before serving.
A little more help as you go
Shape equal portions
Divide into sixteen tightly packed meatballs using the listed small portion size, helping them brown and warm consistently in the sauce.
Taste the cream sauce
Taste and adjust the sauce seasoning after Worcestershire, pepper, nutmeg and cream go in, before returning the browned meatballs.
A few questions you might have
Can I use Panko or Italian breadcrumbs?
Either can replace plain breadcrumbs, or you can use homemade breadcrumbs. Mix them with the meatball seasonings first.
Can I replace the heavy cream?
You can use whole milk or half-and-half. Don't boil the finished sauce, since it can curdle.
Do meatballs need cooking through during browning?
The directions say they need only brown at that stage, then return to the sauce over low heat for their finish.
What thickens the sauce?
Butter and flour cook together before broth is slowly whisked in, thickening as it reaches a simmer before the creamy additions.
When does the parsley go in?
Keep chopped fresh parsley for the final garnish after the meatballs have warmed through in their sauce over low heat.
Any more cooking tips?
I kept it simple with plain breadcrumbs, but you can also use panko or Italian breadcrumbs for additional flavor. Or make your own homemade breadcrumbs ! **I used the beef and pork blend because it’s so budget-friendly. You can also use 1/2 lb (220g) ground beef and 1/2 lb (220g) ground pork. ***I like to use Better Than Bouillon to make broths to keep costs low. I used 2 tsp of bouillon and 2 cups (500ml) of water. ****You technically don’t have to use heavy cream to make the sauce, but it does give it that rich velvety texture and flavor. You could also use whole milk or half-and-half. Just make sure the sauce doesn’t boil, or it might curdle.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
