Super moist, tender and flavorful Swedish Meatballs in a delicious cream sauce are the epitome of comfort food. Quick, easy and ready in 30 minutes or less, they’re perfect for busy weeknights!
When I used to work in a skilled nursing facility, Swedish meatballs were my most favorite thing on our weekly menu. Our head chef made the tenderest, juiciest, meanest meatballs on the planet and I just couldn’t get enough of them! Judging from the polished off plates that came back to the kitchen after dinner, our patients love them meatballs just as much.
The chef has a long list of awesome dishes he regularly delighted us with but he was pretty secretive about his “techniques”. I had to covertly follow him around in the kitchen for weeks to learn and recreate these meatballs myself with confidence.
Swedish meatballs are the epitome of comfort food. Served over egg noodles or creamy mashed potatoes, they make a hearty meal everyone in the family will love. They’re perfect for busy weeknights, too! They go from stovetop to table in 30 minutes or less yet taste like you slaved for hours in the kitchen. This recipe makes a huge batch of about 30 to 40 meatballs. Good thing it makes for great leftovers and is just as delicious for next day’s lunch. 🙂
Here are a few helpful tips on how to make the juiciest, tenderest and most flavorful meatballs ever:
- Use fresh breadcrumbs and make sure to soak in milk. This soaked breadcrumbs or panade adds moisture to the meat mixture, making for lighter and more tender meatballs.
- Keep ingredients as cold as possible. The fat in the meat is what makes meatballs juicy and flavorful, you don’t want it to melt and break down before cooking!
- To keep meatballs from becoming tough and rubbery, do not overmix and overhandle the meat mixture. Slightly oil  hands every now and then between shaping to keep the meat from sticking. I like my meatballs sort of rustic but you can use a small cookie scoop to portion meatballs if you prefer a more uniform size and look.
- I like to grate my onions instead of mincing. This makes the meatballs juicier, more flavorful and no chunks of onions to bite into!
- Don’t forget to taste test. The worst thing is to have a whole batch of meatballs shaped and cooked only to find they’re under seasoned. Just fry one piece or two and correct seasonings as needed.
Super moist, tender and flavorful Swedish Meatballs in a delicious cream sauce are the epitome of comfort food. Quick, easy and ready in 30 minutes or less, they’re perfect for busy weeknights!
- 3 slices bread, shredded (about 1 1/2 cups)
- 1/2 cup milk
- 1 pound ground beef
- 1 pound ground pork
- 1 onion, peeled and grated
- 2 eggs, beaten
- 2 teaspoons salt
- 1 teaspoon allspice
- 1/4 cup butter
- 6 tablespoons butter
- 1/4 cup flour
- 1/2 cup dry sherry
- 3 cups beef stock
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- freshly ground pepper to taste
- 1 tablespoon Lingonberry or cranberry jelly
- chopped parsley for garnish
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In a small bowl, soak bread in milk. Tear with your hands until it resembles a soft paste.
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In a large bowl, combine ground beef, ground pork, soaked bread crumbs, onions, eggs, salt, and allspice. Gently mix until combined. Spoon about 1 tablespoon meat mixture and shape into 1-inch meatballs.
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In a skillet over medium heat, heat the 1/4 cup butter until melted. Add meatballs in a single layer and cook until lightly browned, gently turning on sides as needed. Do not overcrowd the pan, fry in batches as necessary. Remove meatballs from pan and drain on paper towels. Keep warm.
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In a saucepan over medium heat, heat the 6 tablespoons of butter until melted. Sprinkle in the flour and whisk until smooth and blended. Continue to cook, stirring regularly, until roux turns lightly golden.
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Add sherry, whisking regularly, until smooth. Slowly add beef stock, whisk until smooth, and continue to cook until sauce begins to thicken.
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Add meatballs in a single layer. Lower heat, cover, and continue to cook for about 8 to 10 minutes or until meatballs are fully cooked.
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Add sour cream and Dijon mustard and stir until well-dispersed. Season with pepper to taste. You can stir in the jelly or serve on the side. Serve hot with boiled or mashed potatoes or over egg noodles.
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