This Perfect Swedish Meatballs Recipe is rich and delicious. You’ll love the savory flavors of the creamy brown sauce that these meatballs are smothered in.
The Best Swedish Meatballs
Anyone who has had Swedish Meatballs knows how flavorful they are. Smaller than the meatballs often served in red sauce, these delightful balls of pork and chicken are richly flavored. Then they’re covered in a rich and creamy brown sauce that’s created from a roux, which packs tons of great taste into each bite. This recipe has a decent amount of ingredients, but it’s easy to follow and the results are so worth it. These are the Perfect Swedish meatballs for your next dinner.
What you’ll need
- For the Swedish Meatballs- Ground pork, Ground chicken, Yellow onion, Garlic clove, Salt, Pepper, Cream cheese, Plain breadcrumbs, Allspice, and Avocado oil.
- For the Meatball Sauce- Unsalted butter, Olive oil, All-purpose flour, Chicken stock, Dijon mustard, Heavy cream, Salt, Pepper, and Allspice.
How to Make these Swedish Meatballs
- Mix the meat. In a large bowl, combine the ground pork and chicken, the grated onion and garlic clove, the salt, pepper, cream cheese, breadcrumbs, and allspice. Using clean hands, mix the ingredients together really well.
- Shape the meatballs. Shape the meat mixture into balls using a medium cookie scoop and place them on a baking sheet lined with foil.
- Cook the meatballs. Add the avocado oil to a large cast-iron skillet and heat it to medium-high. Then cook the meatballs in batches to avoid overcrowding. When they are all finished, place them in a bowl and set aside.
- Make the roux. In the same skillet, add the butter and olive oil. Bring it to medium heat and add the flour. Quickly whisk it for a minute or so.
- Add the chicken stock and mustard. Now add the chicken stock and Dijon mustard to the roux and let it come to a quick simmer.
- Then add the rest of the sauce ingredients. Add the heavy cream, salt (more if needed), pepper, and allspice. Let the sauce simmer for about 3-4 minutes.
- Put the meatballs in the sauce. Add the Swedish meatballs to the sauce and serve.
Tips for making the Perfect Swedish meatball
- Line your pan with foil. After shaping the meatballs, make sure that the pan you place them on is lined with foil. This makes clean up so much easier and you’ll be glad you did.
- Cook the meatballs in batches in the skillet. This recipe makes about 65 Swedish meatballs, so it’s important to cook them in the cast-iron skillet in batches. Overcrowding will lead to uneven cooking and a longer cook time.
- Whisk your roux thoroughly. The roux that is the base of the sauce can easily burn and clump, so make sure that you whisk while you are incorporating the flour into the butter and oil.
How do you Store and Reheat them?
To store leftover Swedish Meatballs, place them in an airtight container in the refrigerator. They will last for 3-4 days. When you want to reheat them, just place them in a pan on the stove top and warm them, stirring to keep the sauce smooth and creamy.
Can I make this recipe ahead of time?
Yes, you can! To freeze these meatballs, place the cooked meatballs on a baking pan in the freezer. Once they are frozen, you can then transfer them to a freezer ziplock bag. Defrost them in the fridge, and reheat and sauce them when you are ready to serve. The sauce can be made a few days ahead and stored in the fridge.
What goes well with Swedish Meatballs?
These Perfect Swedish Meatballs will taste delicious with so many dishes. You can enjoy them with buttery pasta or with a Creamy Tomato and Mushroom Rotini. They also can accompany vegetables like Crispy Air Fryer Broccoli, Bacon Wrapped Asparagus (Oven Baked), and Super Creamy Mashed Potatoes. The rich, savory flavors of this recipe complement so many favorites.
More Delicious Meatball recipes to try!
- Best Meatballs and Homemade Spaghetti Sauce
- Easy Homemade Barbecue Meatballs
- Homemade Chicken Meatball Soup
Perfect Swedish Meatballs Recipe
For the Swedish Meatballs
Make the meatballs
- Use your clean hands to mix the meat and spices together really well.
Cook the meatballs
- Now cook the meatballs in batches to avoid overcrowding. Once the meatballs are cooked, transfer them to a bowl and reserve them for later.
Make the sauce
- In the same skillet, add 2 tablespoons unsalted butter And 2 tablespoons olive oil. Bring it to medium heat. Then add 1/4 cup all-purpose flour and quickly whisk it for a minute or so.
- Now add 1 3/4 cup chicken stock and 1/2 tablespoon Dijon mustard. Then let it come to a quick simmer.
- Add in 1 cup heavy cream, 1/2 teaspoon salt (add more as needed) 1/4 teaspoon black pepper, and 1/2 teaspoon allspice.
- Let the sauce simmer for about 3-4 minutes.
- Then add the meatballs back in and serve over hot butter pasta or creamy mashed potatoes. This recipe makes 65 meatballs.