Swedish Meatballs
Swedish Meatballs cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Swedish Meatballs needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓1 pound ground beef
- ✓1/4 cup panko bread crumbs
- ✓1 tablespoon parsley, (chopped)
- ✓1/4 teaspoon ground allspice
- ✓1/4 teaspoon ground nutmeg
- ✓¼ cup onion, (finely chopped)
- ✓½ teaspoon garlic powder
- ✓⅛ teaspoon pepper
- ✓½ teaspoon salt
- ✓1 egg
- ✓1 tablespoon olive oil
- ✓1 tablespoon butter
- ✓4 tablespoons butter
- ✓3 tablespoons flour
- ✓2 cups beef broth
- ✓1 cup heavy cream
- ✓1 tablespoon Worcestershire sauce
- ✓1 teaspoon Dijon mustard
- ✓Salt and pepper to taste
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
In a medium-sized bowl, combine 1 pound ground beef, 1/4 cup panko bread crumbs, 1 tablespoon parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, ¼ cup onion, ½ teaspoon garlic powder, ⅛ teaspoon pepper, ½ teaspoon salt, and 1 egg. Mix until combined.
- 2
Roll into 12 large meatballs or 20 small meatballs. In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the meatballs and cook for 7-8 minutes, turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
- 3
Add 4 tablespoons butter and 3 tablespoons flour to the skillet and whisk until it turns brown. Slowly stir in 2 cups beef broth and 1 cup heavy cream. Add 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard and bring to a simmer until the sauce starts to thicken. Salt and pepper to taste.
- 4
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or mashed potatoes.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Swedish Meatballs
Serve Swedish Meatballs with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Swedish Meatballs ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 499 kcal
- Carbohydrates: 10 g
- Cholesterol: 162 mg
- Fiber: 1 g
- Protein: 17 g
- Sodium: 712 mg
- Sugar: 1 g
- Fat: 43 g
- Saturated Fat: 22 g