Swedish Meatballs {Easiest Ever Recipe!}

Lots of homemade Swedish Meatballs in a creamy sauce.

5 from 24 votes

Swedish Meatballs {Easiest Ever Recipe!}

These Ikea-style Swedish Meatballs recipe is a winner for the whole family. Full of flavour, fun to make and much easier than you might think.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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

Sauce: The sauce will thicken very quickly when you add the stock, 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

Chill the meatballs before cooking: Chill the meatballs for an hour or two before frying if you have time to help the meatballs keep their shape

Be careful: Be gentle with the meatballs or they will break up

Crispy bits: Crispy stuck bits on the bottom of the pan are what helps to make the tasty gravy, 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

To finish in the oven: These meatballs can be popped in the oven at stage 7, so if you wanted to leave them there for 20 minutes to cook (covered) they would be safe

Serving suggestions: Mash, green beans, pickled cucumber, cranberry sauce or redcurrant jelly, chips, rice, broccoli or peas

Nutrition