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Swedish Meatballs

Made from a combination of beef and pork, the Swedish meatballs recipe will become one of your favorite dishes. Swedish meatballs are a Scandinavian favorite that go from appetizer to main in a flash (just add noodles), and the meatballs are ready when you are. It's a Swedish tradition to serve Swedish meatballs with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

  • Prep:
  • Total Time:
  • Servings: 8
Swedish Meatballs

Source: Everyday Food, 2008


  • 1 pound ground beef chuck
  • 1 pound ground pork
  • 3 cups panko (Japanese breadcrumbs)
  • 1 1/2 cups whole milk
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/4 teaspoon ground allspice
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups canned reduced-sodium beef broth
  • Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)


  1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

  2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

  3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

  4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Cook's Note

Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary.

Reviews (29)

  • laura 21 Sep, 2015

    I got a request for these tonight. It's been quite a while since I've made them, so I pulled up this recipe. I realized after I added the garlic, Sweedish Meatballs don't have garlic. Anyway, I did remember to use nutmeg and they turned out great. These meatballs were succulent, with good flavor. We didn't really notice the garlic because I think it meld with the nutmeg well. I will call these Stewart's Meatballs.

  • mvdrew 13 Jul, 2014

    Maybe not authentic but definitely delicious! Will make these again.

  • kbu2 19 Jan, 2014

    This is not a swedish meatball. They may be wonderful but swedish they are not. As with other comments - soak bread with just enough milk to absorb - no crumbs ever. Try a hint of nutmeg or cardamom. I don't know a single swede who would use garlic, allspice or jelly

  • smith_atl 18 Jan, 2014

    Cardamom makes a Swedish meatball taste like it should. Please don't call it something it is not. And don't get me started on grape jelly, this is nonsense.

  • kkrobins23 5 Dec, 2012

    Just reading this recipe is disappointing. My family, of Swedish decent, never made a Swedish meatball with garlic or allspice or Japanese breadcrumbs! Never ever with grape jelly! Look for a recipe that soft bread is soaked in milk or cream and has beef and pork. This is not even close to a Swedish meatball.

  • jopfer 31 Jul, 2012

    This recipe is a big disappointment and I am sorry I did not read the reviews before I made it! I agree with the others that there is way too much breadcrumbs and the sauce has zero flavor!! I had to add 2 beef bouillion cubes and some pepper to have at least some taste to it! Never again!!

  • sheryll_rufus 25 Dec, 2010

    I don't care for this recipe, but I am sure it is still good. I personally would mix grape jelly with chili sauce for the dipping sauce if for appetizers.

  • maggiebooboo 13 Dec, 2010

    Way too much panko. The sauce was pretty flavorless. Won't be making this again.

  • bill rubino 13 Oct, 2010

    I have been living in Sweden for 25 years and have yet to get a Swedish meat ball with allspice in it. I made it once that way years ago when I lived in NYC and was told directly by several Swedes that - that ain't the way they are made!!! Whats with the noodles??? Never met a Swede that would have it with anything but mashed potatoes uless pushed to the wall then they would settle for plain boild potatoes. Its SWEDISH meat balls not Eastern European meatballs.

  • sheryll_rufus 28 Sep, 2010

    On the white sauce, start with very small portion, it does not hold up long and I would add some Kitchen Bouquet for color. This white sauce is quick and easy to whip up in a moment. Or if you are having too much fun to bother, just say oh dear it is gone already?

  • sheryll_rufus 28 Sep, 2010

    Okay, if you are having a cocktail party or a a buffet .. you can make this recipe 3 times and use 3 diffferent sauces. All very sure to please most. The easiest of course its to use jarred spaghetti sauce. Use three small slow cookers or three chaffing dishes for the different sauces. 2nd sauce is merely one jar of chili sauce and one jar of grape jelly in about equal or close amouints. And last is this basic white sauce

  • sheryll_rufus 28 Sep, 2010

    Well I have a better recipe or so I think. First of all, I have a rule, for every pound of ground meat, use two (2) eggs. My recipe for this is: 1 lb 7% ground beef, 2 eggs, 1/4 C Wheat Germ (you can find it in chain grocery stores), 1/4 C Italian bread crumbs, 1/3 C finely diced onions, 1/2 to 3/4 C pasta sauce from a jar. If you want to use milk for the white sauce go for it, but use the less amount. Even with milk, you do NOT need to add salt or pepper to your meat. More.....

  • BubbleMint 19 Sep, 2010

    I normally use like 3 Tbsp bread crumbs/ lbs of ground meat.. hmm the whole recipe seams a bit wrong.. well... u can find the lingonberry jam at ikea but dont serve it with noodles.. mashed or cooked potatoes should it be.. or just with pasta and ketchup.. thats how most ppl eat them here in sweden

  • dougo 9 Sep, 2010

    definitely less panko bread crumbs....maybe half as much.....TABLESPOON OF SALT IS WAY TOO MUCH......MORE LIKE A TEASPOON.....otherwise pretty decent recipe.

  • dougo 9 Sep, 2010

    definitely cut back on panko bread crumbs a bit....maybe half would be okay.....TABLESPOON IS WAY TOO MUCH SALT......SHOULD BE 1 TEASPOON SALT.....otherwise pretty decent recipe....

  • DoloresFab 21 Feb, 2010

    Three cups of Panko are wayyyyyyy too much! My meatballs came out gummy! YUK! I don't know what I would have done if I had planned a company dinner and used this recipe as my entree. I should have used 1/2 cup or 2 slices of crustless bread as I usually do for my meatballs.

  • cphipps 20 Jan, 2010

    Hmm, Japanese breadcrumbs in a Swedish recipe?

  • VMCNEIL 31 Dec, 2009

    I made these with half

  • ninewestkerri 24 Feb, 2009

    I also used all skim milk and they worked out great!

  • ninewestkerri 24 Feb, 2009

    I made these with all ground turkey and my family loved them! My picky children ate them up and my husband has eaten them for two more dinners and lunch. I had to thaw out the container in the feezer for him! I made them the night before serving them for dinner and the sauce started out thin but by the next night, even after heating, the sauce was a perfect gravy consistency.

  • sppookie 12 Jan, 2009

    In n n n m from Sweden.
    Thatn n n n s not swedish meatballs!
    the real recipe:
    50% minced pork-meat, and 50% minced beef-meat.
    An egg, salt, pepper, barbecue spice or/and dry beefbroth , a nicely chopped yellow onion. blend it and roll. and into the PAN.
    Served wtih POTATOS, brown-creamsauce and lingonberry jam.

    Melt butter and throw in some flour.
    poor in cream, salt, whitepepper, soya sauce and a tablespoon blackcurrant jelly. Thiken and taste. Thatn n n n s SWEDISH MEATBALLS!
    /Sanna from Sweden

  • Poolsineyes 4 Jan, 2009

    I made this out of the mag. last Sunday and it was great! I too felt that the sauce was thin but adjusted it and instead of noodles I made mashed potatoes! My 8 kids ate it up! No leftovers and complete quiet at the table!= a great meal!

  • cookinglover 30 Dec, 2008

    The sauce is definately too thin, however with the meatballs it has flavor. I didn't have panko breadcrumbs on hand and subsituted two cups of plain breadcrumbs, the meatballs still turned out great. This recipe makes more than a family of three can eat in one sitting, when heated up in the microwave the meatballs did not dry out.
    The sauce needs to be thicker is my only complaint.

  • BrandiTalmadge 27 Dec, 2008

    I made meatballs from my own recipe but I did utilize the swedish sauce portion of this recipe. It turned out too thin and is missing flavor.

  • Alison 11 Dec, 2008

    This recipe will be updated to be correct shortly: missing ingredients are: 1/4 t. ground allspice, 3 tablespoons butter, 1/3 cup all purpose flour, 3 cups canned reduced sodium beef broth, and the jelly of your choice, egg noodles, and chopped parsley ( the jelly, noodles, and parsley are for serving)

  • CraigHarold 3 Dec, 2008

    3 tablespoons butter
    1/3 cup flour
    3 cups canned reduced-sodium beef broth

  • cookinglover 2 Dec, 2008

    The best meatball recipe I have come across. The only problem was my sauce came out way too thin. Not sure if I did something wrong with timing but it never thicken enough.

  • 1hotmama 25 Nov, 2008

    This recipe is incomplete. Too bad.

  • 1hotmama 25 Nov, 2008

    No recipe for the sauce. How much butter? How much broth? Too bad.

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