I don’t know what you think. However, I cannot visit Ikea without buying famous Swedish meatballs. However, I don’t have the luxury of going to Ikea whenever a craving arises. So we made a low-cost version at home that’s easy enough for a relaxing dinner on a weeknight but delicious enough to be a stunning main dish for a dinner party. Hearty and comforting, These Swedish meatballs feel like a hug inside the form of a meal!
WHAT TO SERVE WITH SWEDISH MEATBALLS
Swedish meatballs are usually served with potato mash. (We also like them with chopped parsley and fresh cracked pepper atop!) However, they’re equally delicious and served with egg noodles or any other dish that can serve as a vehicle to serve that delicious gravy!
Traditional renditions for this recipe typically contain a slight sweetness of Lingonberry jam (a lowbush, wild berry indigenous to Sweden) with the same flavor as the red currants or cranberries. If you’ve got leftover cranberry sauce left over from the holidays, it’s the perfect alternative to this dish.
CAN YOU MAKE THEM AHEAD?
You can prepare the meatballs in advance. If you are making a large quantity, cook in small batches, ensuring you cook every meatball until it reaches an internal temperature of 140 degrees. Let them fully cool before refrigerating. To heat your meatballs, lay them out on a parchment-lined pan at 375°F while preparing the gravy. Once you have finished, proceed according to the recipe. Once they’ve cooked within the sauce, every meatball will be cooked to the internal temperature of about 165 degrees before serving.
1 cup of plain breadcrumbs ($0.20)
1/4 tsp nutmeg ($0.03)
1/4 allspice tsp ($0.03)
14 tbsp crushed garlic ($0.02)
1/4 tsp salt ($0.02)
1/2 lb. ground pork ($0.99)
1/2 lb. ground beef ($2.65)
One egg large, gently whisked ($0.32)
4 Tbsp butter, split ($0.60)
4 Tbsp all-purpose flour ($0.03)
2 cups of beef broth* ($0.24)
1 tsp Worcestershire sauce ($0.02)
1/8 tsp nutmeg ($0.01)
1/3 cup of heavy cream ($0.55)
1/4 tsp freshly cracked pepper ($0.02)
One tablespoon of freshly chopped parsley (optional garnish) ($0.10)
A medium-sized bowl is used to mix the breadcrumbs, nutmeg allspice powder, garlic powder, and salt. (Note: Mixing the dry ingredients first will ensure that the seasoning is evenly spread across the meatballs and keep you from working too hard on the meat mixture.
In the meantime, you add the beef and pork into the bowl of a large size. Whisk the egg lightly before adding the egg to the bowl along with the meat. Finally, you can add the breadcrumb mix.
Use your hands to mix ingredients and meat until it is evenly blended. Be careful not to overmix.
Divide and form the meat mixture into 16 meatballs, approximately 1.5 Tbsp each.
Add 1 Tbsp of butter to a vast pan and cook on medium heat. Once the butter has melted and foaming, then put the meatballs in. Cook for a few minutes on each side or until they are well-browned. The meatballs don’t need to be cooked entirely at this stage.
Remove the meatballs that have been browned from the skillet. Then add the three Tbsp of butter as well as the flour. Mix the flour and butter while it melts. The dough of butter and flour for approximately two minutes.
Slowly add the beef broth. Make sure to get all the brown bits from the pan’s surface. Let the broth come to a boil at the point that it becomes thicker.
Mix in Worcestershire sauce with pepper nuts, along with heavy cream. Test the gravy and alter the seasonings or salt according to your preference.
Return the meatballs to the skillet and stir them to coat with the sauce. Cook the meatballs on low and stirring frequently until cooked (about 5 mins).
Serve the meatballs on egg noodles or mashed potatoes with a few pieces of fresh pepper and chopped parsley for garnish.