These tender, juicy Swedish meatballs bathed in a silky cream sauce represent the pinnacle of Scandinavian comfort food. With aromatic spices and a perfectly balanced gravy, this recipe delivers restaurant-quality results right in your home kitchen.
Prep Time
- Preparation: 25 minutes
- Cooking: 30 minutes
- Total Time: 55 minutes
Ingredients
For the Meatballs
- 1.65 pounds (750g) ground beef (preferably 80/20 lean to fat ratio)
- 2 large eggs
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 medium onion, finely minced
- 1 garlic clove, minced
- 3 slices white sandwich bread, crusts removed
- 1/3 cup (80ml) whole milk
- 1 tablespoon neutral oil (for frying)
For the Cream Sauce
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (480ml) beef broth or stock
- 1/2 cup (80ml) heavy cream
- Fresh parsley, chopped (for garnish)
Detailed Instructions
Step 1: Prepare the Panade
- Remove crusts from bread slices
- Tear bread into small pieces and place in a bowl
- Pour milk over bread and let soak for 5 minutes
- Mash with a fork until smooth
Step 2: Mix the Meatballs
- In a large mixing bowl, combine:
- Ground beef
- Soaked bread mixture
- Eggs
- Salt and all spices
- Minced onion and garlic
- Mix gently with hands until just combined
- Refrigerate for 15 minutes to firm up
Step 3: Form and Cook Meatballs
- Shape mixture into 1-inch balls (about 24 meatballs)
- Heat oil in a large skillet over medium-high heat
- Cook meatballs in batches, 6-8 minutes per batch
- Turn occasionally until browned on all sides
- Remove to a plate and keep warm
Step 4: Make the Cream Sauce
- In the same skillet:
- Melt butter over medium heat
- Whisk in flour until golden (1-2 minutes)
- Gradually add beef broth, whisking constantly
- Simmer until thickened (3-4 minutes)
- Stir in heavy cream
- Season with salt and pepper to taste
Step 5: Finish the Dish
- Return meatballs to skillet
- Simmer in sauce for 5 minutes
- Garnish with fresh parsley
- Serve immediately
Pro Tips
- Don’t overmix the meat mixture to ensure tender meatballs
- Use a cookie scoop for uniformly sized meatballs
- Brown meatballs in batches to avoid overcrowding
- Scrape up browned bits when making the sauce for extra flavor
Nutrition Information
Per serving (6 meatballs with sauce):
- Calories: 425
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 145mg
- Sodium: 520mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Protein: 32g
Serves: 4-6
These Swedish meatballs are best served over buttered egg noodles, mashed potatoes, or rice. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream if needed to thin the sauce.
