Why I Love This Meal:
- Pantry Ingredients – The perfect budget friendly meal that requires basic ingredients you may already have on hand.
- From Scratch – The homemade meatballs and sauce are what really set this recipe apart, and they’re both very easy to make.
- Easy enough that the kids could even make this one.
What are Swedish Meatballs?
From what I’ve read, Swedish Meatballs were brought into Sweden by a King Charles XII, who got the recipe from Turkey. They originated in ancient Persia (Iran) and is called “koofteh” or “koofteh ghelgheli” which means a round meat in Persian. This recipe for homemade Swedish Meatballs is served with a creamy sauce, similar to the recipe found in Ikea.How to make Swedish Meatballs:
Make the Meatballs: combine ground beef, ground pork, bread crumbs, egg yolk, allspice, nutmeg, and sautéed onion. Season with salt and pepper. Roll the mixture into meatballs about 1 inch in size.
Make Ahead and Freezing Instructions:
To Make Ahead: The meatballs can be made ahead of time (cook them all the way through) and kept in the fridge or freezer until ready to use.Recipe Variations:
- Meatballs: I’ve also made these meatballs with all beef, or half beef and half ground turkey, with great results!
- Crock Pot Swedish Meatballs: Form the meatballs and brown them in a skillet. Make the sauce, but leave out the sour cream. Combine meatballs and sauce in the crockpot and cook on low for 2-3 hours, or until meatballs are cooked through. Add the sour cream and cook the egg noodles before serving.
- Frozen Meatballs: Brown frozen meatballs, if desired, then place in sauce and simmer until meatballs are heated through.
Swedish Meatballs
Author: Lauren Allen Servings: 6 Calories: 370 Cost: 9 Prep 20 Mins Cook 25 Mins Total 45 MinsHeat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions are translucent, about 2-3 minutes; set aside.
In a large bowl, combine ground beef, ground pork, bread crumbs, egg yolks, allspice, nutmeg and onion. Season with salt and pepper, to taste.
Stir mixture with a wooden spoon until well combined. Use clean hands to roll the mixture into meatballs about 1 1/2-in in size (It should make about 20-24 meatballs).
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate. For the Swedish Meatball Sauce:
Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, stirring constantly, until slightly thickened, about 1-2 minutes.
Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.
To Make Ahead: The meatballs can be made ahead of time (cook them all the way through) and kept in the fridge or freezer until ready to use.
To Freeze: Prepare and cook meatballs. Allow them to cool before freezing in a freezer safe container. Raw meatballs may also be froze. Allow them to thaw in the fridge before cooking according to the recipe instructions.
Meatballs: I’ve also made these meatballs with all beef, or half beef and half ground turkey, with great results!
Crock Pot Swedish Meatballs: Form the meatballs and brown them in a skillet. Make the sauce, but leave out the sour cream. Combine meatballs and sauce in the crockpot and cook on low for 2-3 hours, or until meatballs are cooked through. Add the sour cream and cook the egg noodles before serving.
Frozen Meatballs: Brown frozen meatballs, if desired, then place in sauce and simmer until meatballs are heated through.
