How to Make Swedish Meatballs

From NORTH-Scandinavianish Cooking comes Kalle Bergman’s recipe for the ultimate Swedish meatballs, served with a decadent, velvety cream sauce.

Swedish Meatballs. The king of Swedish cuisine. The classic of classics. A true titan on the culinary stage.

Of course, in Sweden, we just call them meatballs. No need for a national designation.

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This ultra-classic dish holds a special place in the hearts of most Swedes. And why wouldn’t it? It’s like a miniature version of the entire Swedish food culture.
It tastes like Sweden, with all the familiar ingredients that make Scandinavian cuisine what it is: pickled cucumber, lingonberries, mashed potatoes, and that rich cream sauce. It’s both powerful and smooth, sweet and sour, simple yet refined.

Now, you should know there are about as many Swedish meatball recipes as there are Swedish households – so, roughly 4.9 million. Each with its own little secret and twist, and every family swears theirs is “the original.”

Most recipes use a mixture of bread and milk to keep the meatballs tender, while others combine pork and beef to lighten them up. You’ll find everything from all- spice to nutmeg in the seasoning.

Personally, I like to add a bit of whole milk, dark beer, and onions to make my meatballs chunkier, lighter, and juicier. And I’ve got two simple tricks to ensure perfectly round meatballs, every single time.

The second trick? Start by cooking the meatballs in the oven for about ten minutes. This helps them hold their shape and ensures even cooking. Once they’re set, transfer them to a skillet and fry them gently in butter until golden brown.

Traditionally, Swedish meatballs are served with a lusciously rich cream sauce, mashed (or boiled) potatoes, lingonberries, and pickled cucumber. But don’t limit yourself –these meatballs are just as fantastic in pasta dishes or tucked into a meatball sub.

Now, before we get to the recipe, let’s talk about some things you need to know. We’ll call it the Swedish Meatballs 101

Swedish Meatballs 101

1. Choosing the Right Meat: A combination of ground beef and pork provides the best texture and flavor for Swedish meatballs. The pork adds juiciness, while the beef gives it its hearty texture and deep flavor.
2. Soaking Breadcrumbs: Soaking the breadcrumbs in a mixture of milk and dark beer makes the meatballs tender and flavorful. The beer adds a slight richness that complements the spices so well.
3. Using Allspice: Allspice is the defining spice in Swedish meatballs, giving them their distinctive taste. White and black pepper add subtle layers of spice without overpowering the dish.
4. Baking Before Frying: Baking the meatballs for a short time before frying helps them hold their shape and makes the final frying easier. It’s a great tip to prevent the meatballs from falling apart.
5. Making the Roux: When preparing the sauce, whisk the flour into the melted butter for a smooth roux. This step ensures that the sauce thickens properly without lumps.
6. Adding Lingonberry Jam: The lingonberry jam adds a slight sweetness to the cream sauce, balancing out the richness of the cream. If lingonberry jam isn’t available, red currant or cranberry jelly can be used as a substitute.
7. Serving Suggestions: Swedish meatballs are traditionally served with creamy mashed potatoes, tart lingonberry jam, and pickled cucumbers. The combination creates a balance of flavors – rich, creamy, sweet, and tangy.