In this easy recipe for the Swedish fans of pan, the tender meatballs are covered in a delicious thick sauce. Serve on rice, noodles or potatoes!
I have been making this recipe for more than a decade, and it is easily in the 10 best favorite meals of my family! It’s so incredibly delicious!
Swedish meatball variations
There is many Variations of Swedish meatball recipes in Interwebs. Some wear ground pork or ground meat or a combination. Often, nutmeg or pepper of just are added, while other recipes do not use those spices at all. And the sauces are as varied as the meatballs! Thin or thick, creamy or dark.
My recipe for Swedish meatballs results in the most tasty and tender meatballs that swim in a delicious, thick and rich brown sauce. They are so good.
The mixture of meatballs is a simple combination of ingredients:
- ground meat or ground pork (or a combination: even ground turkey works well)
- bread crumbs
- grated onion
- A touch of brown sugar, pepper of Jamaica and nutmeg
- egg
- milk
- salt and pepper
Cooked meatballs
The meatballs and sauce are made in a pan. You can use an non -stringent of 12 inches or cast iron. But, I find that most of the time, I make this recipe in my trusted electric pan {AFF. link}.
It is large enough to cook all the meatballs in a single layer in a lot. 🙌🏼 I literally keep this pan almost exclusively for this recipe. (Well, this fried rice and ham).
Here is the process to prepare these Swedish meatballs:
- Make the meatballs.
- Dora the meatballs in a pan and check it out to a plate.
- Make a simple roux and mix the broth to make the base of the sauce.
- Add the meatballs again and cook over low heat until the meatballs are cooked and the sauce has thickened.
- Add the sour cream.
How to serve traditional Swedish meatballs
Traditionally, the Swedish meatballs are served with mashed potatoes, jam jam and cucumbers often in pickle.
Jam and cucumbers may sound like a strange combination, but the spicy and fresh flavors of both balance the richness of the meatballs, sauce and potatoes. It is a winning combination!
However (Swedish meatball purists, look aside)…
I rarely have lingonberry jam and cucumbers hanging together. So, in our home, we often enjoy this meal in a simpler way: meatballs, salsa, potatoes and a simple green vegetable.
Applicable life lesson: Do not postpone doing this good crazy meal if some of the most traditional components are not available. You can enjoy many different ways!
A great favorite
This Swedish meatball recipe is one of our Sunday meals when I have a little more time to cook dinner, and many of my children have requested it as a birthday dinner over the years.
That is a great praise considering that we take our birthday food requests. very oh really. 😉
This recipe is a definitive and true favorite. We loved more than 10 years! And I have no doubt that it will be done for the coming generations.
Be sure to read the recipe and comments to obtain additional advice and ideas!
Some other raves reviews
⭐️⭐️⭐️⭐️ WUU! These are delicious! So tasty! My mother is Swedish, so I can attest that they pass the test! Adding this to my favorite recipes. Thanks Mel! I feel that every recipe I try from you is a winner! -Tammy
⭐️⭐️⭐️⭐️ This is the most requested food of my children today. Upload the sour cream with double cream yogurt (just because I always have it in the refrigerator) and it works very well. Delicious with Spaetzle !!! -Lauren
⭐️⭐️⭐️⭐️ I have made this recipe many, many times. He is a favorite of all time. Usually, I have to double it to have leftovers. -Kelley
⭐️⭐️⭐️⭐️ Thank you thank you. This was the first victory I had in weeks with my teenage son. He loved this dish, well, everyone did, including me, since it was delicious and easy. -Jeri
Swedish pan
BACKAGES:
- 1 ½ pounds ground pork, ground meat or ground turkey (see note)
- 1 Large egg
- ¼ cup milk
- ⅓ cup bread crumbs (see note)
- ¼ cup finely chopped or grated onion
- 1 teaspoon salt
- 1 teaspoon brown sugar
- ¼ teaspoon Earth nutmeg (see note)
- ¼ teaspoon Palea de Justicia de Tierra (see note)
- ¼ teaspoon black pepper
- 1-2 tablespoons Cooking oil
Dip:
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup flour for all use
- 3 Cups Low sodium beef broth
- 1 teaspoon brown sugar
- ½ cup sour cream
- Fresh chopped parsley or dry parsley
- Cooked egg noodles, potato puree or rice to serve
Prevent your screen from getting dark
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For meatballs, In a large bowl, combine all the ingredients of the meatball, except oil and mix until they are combined uniformly.
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Remove the meat mixture in meatballs of approximately 1 1/2 inches in diameter.
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Heat the oil in an non -stringent 12 -inch pan or an electric pan over medium heat until it is hot and undulating.
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Add the meatballs to the pan in one layer one inch more or less away. You may have to cook in lots, depending on the size of your pan. (*See note for the baked method).
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Dora the meatballs everywhere. They will finish cooking in a later step. Remove the meatballs to a pan or plate. Repeat with the remaining meatballs adding a little more oil to the pan, if necessary. Remove them from the pan once golden.
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For sauce, Return the pan over medium heat and add 1 tablespoon of butter and 1 tablespoon of oil. If the pan was mostly dry before adding butter and oil, you may want to add another tablespoon or two butter or oil so that the sauce is not lumpy. Hot until it melts. Add the flour and cook, stirring constantly, for 1-2 minutes.
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Slowly add the broth, only 1/2 cup at the same time, beating quickly to remove any lump. Let each broth addition are cooked until they are thick and soft before adding the following bit. Once you have added about 2 cups, add the remaining broth and beat until it is combined.
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Add the brunette sugar and wear the sauce over low heat, beating constantly.
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Add the meatballs to the pan and cook 10 to 12 minutes until the meatballs are cooked, turning them once or twice while cooked.
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Leave the fire, add the sour cream to the sauce (simply beat it around the meatballs). To help you mix more easily, you can put some of the warm sauce in a bowl and beat the sour cream before adding everything to the pan.
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Deny with fresh or dry parsley and serve hot and cooked egg noodles, potatoes or rice.
Bread crumbs: You can use any variety of bread crumbs here: PANKO, Topebothing, Homememe, etc.
Nutmeg and all pepper: The nutmeg and pepper of Jamaica add a delicious flavor to the meatballs; However, they can be reduced to a pinch of each or omit completely.
Dip: If you want the sauce a little thicker, increase the flour with another tablespoon.
Oven method: Place the meatballs rolled on a greased baking tray lined with aluminum foil and bake at 400 degrees for 10 to 15 minutes until it is cooked. While the meatballs are cooked, make the sauce in a saucepan in the stove. Add the cooked meatballs to the sauce immediately outside the oven and serve (or keep hot until they serve).
Service: 1 Serve (about 3 meatballs), Calories: 296Kcal, Carbohydrates: 12gram, Protein: 31gram, Fat: 14gram, Saturated fat: 5gram, Cholesterol: 105mg, Sodium: 983mg, Fiber: 1gram, Sugar: 3gram
Recipe source: From Mel’s Kitchen Cafe (inspired by a couple of online, illustrated and very delicious recipes of Cook, with many of my own changes with ingredients and method to simplify the process and also reduce butter/oil for sauce.
Recipe originally published in April 2015; Updated in March 2025 with new photos, recipe notes, etc.
Discharge of responsibility: I am a participant in the Amazon Services LLC Associates program, an affiliated advertising program designed to provide a means for me to win rates by linking to Amazon.com and the affiliated sites. As Amazon Associate, I win the qualified purchases.
