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These Swedish Meatballs are delicious comfort food. Pork and beef mince, rolled and cooked in a tasty, creamy style gravy with fresh dill. You’ll be surprised just how easy they are to make at home!
This Homemade Swedish Meatballs recipe uses pork and beef mince, which is traditional, and they are cooked in a rich, creamy gravy.
Disclaimer – this recipe is not totally fuss-free as you need about 15 minutes to form and roll the meatballs, BUT that time is so worth it, and I find it quite therapeutic on days when I have the time.
Why you’ll love this recipe
⭐️ Perfect comfort food
⭐️ Hearty and so tasty
⭐️ No need to buy 100 tea lights in the process of making them (if you know, you know – right?)
How we came up with this recipe
I really wanted to recreate the Swedish style of cooking meatballs so I’ve taken inspiration from traditional recipes, such as using pork and beef together, making a gravy with the pan juices and some dairy to slightly offset the creaminess, and – of course – that inclusion of dill.
When I make this recipe I like to make extra meatballs and freeze another portion (uncooked) for another day.
Swedish Meatballs ingredients notes
- Oil – I use sunflower oil but you can use olive oil. Just not extra virgin
- Pork and beef mince – I prefer the lower fat options, but it’s down to your preference.
- Breadcrumbs – These can either be the dried or make them fresh at home yourself, by grating stale or frozen bread.
- Sauce ingredients – Butter, flour, beef stock, milk, Worcester sauce, Dijon mustard and cranberry sauce (which is optional). The cranberry sauce is replacing lingonberry jelly or jam which is traditional.
How to make Swedish Meatballs
1. Mix together the pork, beef, onion, garlic, breadcrumbs, egg, salt, pepper and dill in a box. Use damp hands to form the meatballs.
2. Fry half of the meatballs in hot oil for as per the recipe below, remove and place on a plate, then cook the other half.
3. To make the sauce, heat some oil and butter until melted, then add the flour. Cook, stirring or whisking.
4. Gradually add the beef stock, stirring until you have a thick sauce. Add the remaining ingredients and gently add the meatballs, cover cook as per the recipe below.
the Swedish MeatballS sauce
⭐️ Once you’ve heated your oil and butter and added the flour to the pan, the sauce will thicken very quickly when you add the stock, so make sure the hob is at the lowest setting.
This can vary a lot depending on the pan you use and how well it conducts heat. If it thickens too much, you can add a little more water or stock.
⭐️ ALSO!… The crispy stuck bits on the bottom of the pan from cooking the meatballs are what helps to make the gravy so tasty, so while you don’t want burnt bits, some flavour left behind is good.
Use a wooden spatula to gently lift it from the pan into the sauce.
Substitutions
- Cranberry sauce – The classic Swedish accompaniment would be lingonberry jam for this dish. It’s not that easy to get hold of so I’ve used cranberry as a close substitute, however you can use the real thing if you prefer.
- Dill – You can use parsley if you prefer but fresh dill is really vital here to give it that Swedish flavour.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving using the microwave or a pan on the hob. (Ensure it is full heated through before serving.)
Can Swedish Meatballs be frozen?
These meatballs can be frozen easily, so keep the leftovers. You can freeze in an airtight container with the sauce and defrost in the fridge overnight. Reheat as above.
What to serve with Swedish Meatballs
I prefer to serve it with mash and green beans, but you could also serve it with:
- Pickled cucumber
- Chips
- Baked potatoes
- Boiled Rice
- Couscous
Top tips
Chill before cooking
Chill the meatballs for an hour or two before frying if you have time to help the meatballs keep their shape.
Carefully does it
Be gentle with the meatballs when you fry them or they may break up!
FAQs
This style of meatballs, with a mixture of meats, plus the creamy sauce made with beef stock and fresh dill are generally Swedish style.
No. But you could find gluten free substitutes of the ingredients that contain gluten and give them a go!
Yes! I like to make up the meatballs and freeze them uncooked for another day. Or they will keep in the fridge, covered well, for a day or two before you cook them.
More meatball style recipes:
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Swedish Meatballs {Easiest Ever Recipe!}
Ingredients
For the meatballs:
- 500 g Pork mince
- 250 g Beef mince
- 1 Onion, Peeled and very finely chopped
- 2 tsp Garlic granules
- 50 g Breadcrumbs, Dried or fresh
- 1 Egg
- 10 g Fresh dill, Finely chopped
- 1 tbsp Sunflower oil
- Sea salt and freshly ground black pepper
For the sauce:
- 1 tbsp Sunflower oil
- 50 g Butter
- 50 g Flour
- 500 ml Beef stock
- 150 ml Milk
- 2 tbsp Worcester sauce
- 1 tsp Dijon mustard
- 2 tbsp Cranberry sauce, Optional
- Sea salt and freshly ground black pepper
To serve:
- Extra dill, Finely chopped
- Cranberry sauce
Instructions
- Put the pork mince, beef mince, onion, garlic granules, breadcrumbs, egg, dill and salt and pepper into a large bowl and mix well (it's easy to do this using clean hands).
- Using damp hands, form 36 walnut sized balls (they will be about 30g each if you want to be exact).
- Heat the 1 tbsp of oil in a large frying pan and add half of the meatballs. Stir for 5 minutes to brown and then remove and place on a plate.
- Continue with the other meatballs until they are all coloured.
- Heat the remaining oil and butter in the same frying pan until melted and add the flour. Heat for 1 minute, stirring (with a small whisk if you have one).
- Gradually add the beef stock, stirring well until you have a thick sauce. Add the milk, Worcester sauce, mustard and cranberry sauce (if using) whisk in. (See notes below).
- Gently put all the meatballs into the sauce and cover the frying pan with a lid.
- Simmer over a gentle heat for 10 – 15 minutes until the meatballs are cooked through (if you have a meat thermometer use it to check them).
- Serve 6 meatballs per person and scatter over some extra dill.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If pushed for time/energy (!) you can substitute good old Paxo to mix in with the meats! Mix up as usual, cool for a few minutes and proceed as usual.
My husband and children say these were better than IKEA!! Winner, thank you ❤️
So easy and delicious