Swedish Meatball Recipe (2024)

FAQs

What is the sauce for Swedish meatballs made from? ›

The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream. But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs.

Ingredients: Beef, Water, Soy Flour, Toasted Wheat Crumbs, Soy Proteinconcentrate,seasoning (onion Powder, Garlic Powder, Spices, Spice Extract, Driedparsley), Salt.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

If you are making 1-ounce meatballs for a main course you should make 6 meatballs per person. If you have some big eaters at the party I suggest making 6-10 bite sized meatballs per person. As you can see, the number of meatballs you need depends on their size.

How to Thicken Swedish Meatball Sauce. The all-purpose flour in this recipe should do the trick to thicken your Swedish meatball sauce to the right consistency. But if it doesn't, you can add a cornstarch slurry (1 tablespoon of cornstarch to 2 tablespoons of water) to thicken it up.

Roll the meat mixture into 1 1/2-inch balls. You should get about 46 meatballs. Bake in a 400°F (205°C) oven for 15–20 minutes, or until cooked through. You can test to see if they're done by slicing a sacrificial meatball in half.

Czech authorities alerted the discount furniture maker that they had found horsemeat in a sample of meatballs, and Ikea subsequently pulled the product from stores in 14 countries.

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.

It's All About the Sauce

Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce—a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

What happens if you put too much breadcrumbs in meatballs? ›

Using the wrong amount of bread crumbs (or flour)

Bread crumbs are another popular binder for meatballs that can become problematic if used incorrectly. Adding too many bread crumbs to the mix will cause your meatballs to become loose and fall apart. The same applies to flour.

Most meatball recipes call for a bit of starchy filler, such as dry breadcrumbs, oatmeal, or soaked bread, which is meant to keep the meatballs tender, hold everything together, and help add bulk.

How many eggs should one add to their ground beef when making homemade Italian style meatballs? 1 egg, scrambled before adding to 1 pound of beef. Then salt, pepper, crushed garlic, bread crumbs. You can use plain or buy seasoned.

Typically, meatballs will be somewhere between the size of a large cherry and a golf ball. Recipes such as Swedish meatballs and Italian-inspired meatballs are often made with a mixture of both beef and pork, but meatballs can be made with any red meat, game, poultry or a mixture.

(So helpful if you're serving a huge crowd and doing the math about how many frozen meatballs for 50 or more people!) Here's how many meatballs per person you'll need: One serving = 4 meatballs. Party of 12 = 2 pounds.

Iconic Swedish cream sauce: Melt 40g of butter in a pan. Whisk in 40g of plain flour and stir for 2 mins. Add 300ml of bouillon (or consommé) and continue to stir. Add 150ml double cream, 2 tsp of soy sauce and 1 tsp of (Dijon) mustard.

The Seasoning

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.

Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)