My Swedish meatballs, a beloved dish that has transcended borders and cultures, offer more than just a culinary experience. The roots of these meatballs trace back centuries, with variations of appearing in Swedish cookbooks as early as 18th century. Originally known as “köttbullar,” these savoury morsels were a staple in Swedish cuisine, particularly during festive occasions and gatherings. Traditionally, made with a mixture of ground beef and pork, seasoned with spices, and served with lingonberry sauce. Swedish meatballs represented the epitome of comfort food in Scandinavian households.

In recent decades, Swedish meatballs have gained international acclaim, thanks in part to the global presence of IKEA. They have become well known for serving meatballs in their stores worldwide. The accessibility and familiarity of IKEA’s meatballs have introduced countless people to the delight of Swedish cuisine. This is partly responsible for sparking a newfound appreciation for this humble yet satisfying dish. Even walking around a supermarket a few days ago I counted over 15 different sorts of meatballs.

The key to perfect meatballs lies in the quality and balance of ingredients. Ground beef and pork provide the base, while onions, breadcrumbs, milk and eggs bind the mixture. These simple ingredients result in tender and flavourful meatballs. Seasonings such as salt, pepper, allspice, and nutmeg add depth and complexity to the dish. Cooking them in butter or oil until golden brown and simmering them in a rich gravy elevates their taste to new heights.

While traditional Swedish meatballs remain a timeless classic, modern interpretations and variations of the dish abound. Some recipes incorporate ground veal or lamb for added richness, while others experiment with different spice blends or alternative sauces. Vegetarian and vegan versions made with plant-based proteins have also emerged, catering to diverse dietary preferences and lifestyles.

Swedish meatballs epitomize the essence of comfort food, bridging the gap between tradition and innovation, simplicity and sophistication. These meatballs proves that simple ingredients can give such great pleasure to family and friends.

My Swedish Meatballs

One of my favourite recipes that's brilliant all year round.

4.77 from 60 votes

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Course: Main Dish

Cuisine: Swedish

Keyword: Advance, Beef, Breadcrumbs, Herbs, Pasta, Pork, Swedish Meatballs

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Meatballs

Calories: 100kcal

Ingredients

Meatball Ingredients

1 lbs ground beef
1/2 lbs ground pork
1 small onion finely chopped or grated
1/2 cup breadcrumbs
1/4 cup milk
1 large egg free range
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground allspice
1/4 tsp ground nutmeg
2 tbsp unsalted butter or oil for frying
10 oz pasta your choice

Sauce Ingredients

2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1/2 cup heavy cream
salt to taste
ground black pepper to taste
Lingonberry jam for serving, optional
parsley for garnish, optional

Instructions

In a large mixing bowl, combine the ground beef, ground pork, chopped onion, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix until well combined.
1 lbs ground beef, 1/2 lbs ground pork, 1 small onion, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground allspice, 1/4 tsp ground nutmeg
Dampen your hands, to prevent the mixture from sticking and shape the mixture into small meatballs, about 1 inch in diameter. (if you want larger ones then go for it. There is no fixed size, just allow for extra time to cook through).
Heat 2 tablespoons of butter or oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the skillet. Cook until browned on all sides and cooked through, about 8-10 minutes. Transfer the cooked meatballs to a plate and cover to keep warm.
2 tbsp unsalted butter
Place a pan of salted water over a high heat and bring to a boil. Once boiling, add the pasta and cook according to the packet instructions.
10 oz pasta
In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown, stirring constantly.
2 tbsp butter, 2 tbsp all-purpose flour
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
2 cups beef broth
Stir in the heavy cream and continue to simmer for another 2-3 minutes. Season with salt and pepper to taste.
1/2 cup heavy cream, salt, ground black pepper
Return the meatballs to the skillet and simmer for a few minutes to heat through.
Drain the cooked pasta reserving a cup of pasta water (to thin the sauce if required).
Serve the Swedish meatballs hot, drizzled with the sauce on a bowl of pasta. You can also serve them with lingonberry jam on the side for a traditional touch. Garnish with chopped parsley if desired.
Lingonberry jam, parsley