Easy Swedish Meatballs Recipe and How to Store Them

This traditional Swedish meatballs recipe makes about 30 small meatballs. The recipe is simple and uses ingredients that are easy to find. You can make these meatballs for dinner, lunch, or special occasions.

Ingredients

For the meatballs:

- 1 pound ground beef (80% lean)

- 1/2 pound ground pork

- 1/2 cup breadcrumbs

- 1/4 cup milk

- 1 small onion, finely chopped

- 1 egg

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/4 teaspoon allspice

- 2 tablespoons butter for cooking

For the cream sauce:

- 3 tablespoons butter

- 3 tablespoons flour

- 2 cups beef broth

- 1/2 cup heavy cream

- Salt and pepper to taste

Instructions

1. In a small bowl, mix breadcrumbs with milk and let it sit for 5 minutes until the breadcrumbs become soft.

2. In a large bowl, add ground beef and ground pork.

3. Add the soaked breadcrumbs, chopped onion, and egg to the bowl.

4. Add salt, pepper, and allspice to the mixture.

5. Mix everything well with your hands until combined.

6. Wet your hands with cold water.

7. Take small amounts of the mixture and roll them into balls about 1 inch wide.

8. Place the shaped meatballs on a plate.

9. Heat butter in a large pan over medium heat.

10. Add the meatballs to the pan and cook for 8-10 minutes.

11. Turn the meatballs often so they cook evenly on all sides until brown outside and cooked inside.

12. Remove the meatballs from the pan and set aside.

13. In the same pan, melt butter over medium heat.

14. Add flour to the butter and stir for 1 minute.

15. Slowly add beef broth while stirring constantly.

16. Add cream and cook until the sauce becomes thick.

17. Season the sauce with salt and pepper to taste.

18. Put the cooked meatballs back in the pan with the sauce.

19. Let them heat for 2-3 minutes.

20. Serve hot with your favorite side dishes.

Making perfect Swedish meatballs takes practice, but these tips will help you get great results every time. Follow these simple suggestions to improve your cooking and make restaurant-quality meatballs at home.

- Use the right meat mixture: The best Swedish meatballs use both beef and pork. Beef gives flavor, and pork makes the meatballs soft and juicy. If you cannot find pork, you can use all beef, but the texture will be different.

- Don't overmix the meat: Mix the ingredients just enough to combine them. Too much mixing makes the meatballs tough and hard. Use your hands and be gentle when combining everything.

- Keep your hands wet: Wet hands prevent the meat mixture from sticking to your fingers. This makes it easier to shape round, smooth meatballs. Use cold water for the best results.

- Make them the same size: Try to make all meatballs the same size so they cook evenly. Small meatballs cook faster and taste better than large ones. Use a small spoon to measure the mixture if needed.

- Don't crowd the pan: Cook meatballs in batches if your pan is small. Too many meatballs in one pan will lower the temperature and make them steam instead of brown. Brown meatballs taste much better.

- Test the seasoning: Before shaping all the meatballs, cook a small piece of the mixture in a pan. Taste it and add more salt, pepper, or spices if needed.

If you want your Swedish meatballs to last longer, you need to store it properly. Whether you have leftover cooked meatballs or want to prepare them ahead of time, knowing how to store them correctly will save you time and reduce food waste.

Storing Raw Meatballs

- Refrigerator storage: You can keep raw meatballs in the refrigerator for up to 2 days. Place them on a plate and cover with plastic wrap. Make sure your refrigerator temperature is below 40°F to keep the meat safe.

- Freezer storage: Raw meatballs can be frozen for up to 3 months. Put them on a baking sheet and freeze for 2 hours. Then transfer them to a freezer bag. Write the date on the bag so you know when you made them. Cook frozen meatballs directly without thawing first, but add 5-10 minutes to the cooking time.

Storing Cooked Meatballs

- Refrigerator with sauce: Cooked meatballs with cream sauce stay fresh in the refrigerator for 3-4 days. Store them in an airtight container. Reheat them slowly on the stove or in the microwave. Add a little broth or cream if the sauce becomes too thick.

- Freezer without sauce: For best quality, freeze cooked meatballs without the cream sauce. They will stay good for up to 6 months. The sauce can separate when frozen, so it's better to make fresh sauce when you reheat the meatballs. Cool the meatballs completely before freezing.

The right side dishes make your Swedish meatballs recipe complete and satisfying. These traditional and modern options pair perfectly with the rich flavors of the meatballs and cream sauce.

- Mashed potatoes: Creamy mashed potatoes are the most popular choice with Swedish meatballs. The smooth texture soaks up the cream sauce perfectly.

- Egg noodles: Wide, flat egg noodles are another classic option. They are easy to make and children usually love them.

- Lingonberry jam: This sweet and tart jam is traditional in Sweden. It adds a bright flavor that balances the rich meatballs and sauce.

- Pickled cucumbers: These tangy vegetables cut through the heaviness of the cream sauce. They add freshness to the meal.

- Steamed vegetables: Simple steamed broccoli, carrots, or green beans add color and nutrition. Keep the seasoning light so they don't compete with the meatballs.

- Rice: Plain white or brown rice works well if you prefer something different from potatoes. It's also a good gluten-free option.

- Crusty bread: Fresh bread helps you enjoy every drop of the delicious cream sauce. Choose a bread with a firm crust and soft inside.

This Swedish meatballs recipe brings authentic Scandinavian flavors to your kitchen. With practice and the right techniques, you can make restaurant-quality meatballs that your family will request again and again.