Welcome to my kitchen! Today, I’m excited to share a recipe that’s sure to become a family favorite: Swedish Meatballs. These tender, flavorful meatballs, coated in a rich, creamy gravy and served over buttery egg noodles, are the perfect comfort food. Whether you’re looking for a hearty meal to enjoy during the week or a dish to impress guests, this classic Swedish recipe will do the trick.
Introduction
Swedish Meatballs are not just any meatballs. This traditional dish has deep roots in Scandinavian cuisine, offering a blend of savory flavors with a hint of sweetness from the gravy. In Sweden, this recipe is a staple, often served at family gatherings or festive occasions. The combination of tender beef meatballs and creamy sauce makes for an irresistible meal that’s both hearty and comforting.
I remember the first time I had Swedish meatballs—it was during a holiday dinner at a friend’s house. The rich aroma of the meatballs simmering in gravy filled the air, and from the first bite, I knew I had to recreate the dish at home. Now, I’m thrilled to share this classic recipe with you.
Ingredients
To prepare this comforting Swedish Meatballs recipe, you’ll need the following ingredients:
For the Meatballs:
- 3 lb ground beef
- 1 white onion, diced
- 2 eggs, lightly beaten
- 1 cup seasoned dry bread crumbs
- 1/2 cup fresh chopped flat-leaf parsley
- 2 tsp coarse ground salt
- 1 tsp coarse ground pepper
the Gravy:
- 4 tbsp all-purpose flour
- 2 cans beef consomme (10.5 oz each)
- 1 tbsp Worcestershire sauce
- 2 cups milk
- 1 tsp coarse ground salt
- 1 tsp coarse ground pepper
Serving/Plating:
- 12 oz medium egg noodles, cooked according to directions
- 1/4 cup butter
- 3 tbsp fresh chopped flat-leaf parsley
How to Make Swedish Meatballs
Follow these steps to create your own delicious Swedish Meatballs at home:
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, diced onion, lightly beaten eggs, seasoned bread crumbs, chopped parsley, coarse ground salt, and pepper. Mix until all ingredients are well combined but do not overmix, as this can make the meatballs tough.
- Shape the meatballs: Roll the mixture into small, round meatballs, about 1 inch in diameter. The size can vary slightly, but aim for consistency so they cook evenly.
- Cook the meatballs: In a large skillet, melt the butter over medium heat. Add the meatballs in batches, cooking each batch until browned on all sides and fully cooked through, about 8-10 minutes. Once cooked, remove the meatballs from the skillet and set them aside.
- Make the gravy: Using the same skillet, add the flour to the remaining drippings, stirring constantly to form a roux. Cook the roux for 1-2 minutes until it turns a golden brown color. Gradually whisk in the beef consomme and Worcestershire sauce, followed by the milk. Continue whisking until the gravy thickens and becomes smooth.
- Season and simmer: Add coarse ground salt and pepper to taste. Return the meatballs to the skillet, coating them in the rich gravy. Reduce the heat to low and let the meatballs simmer for about 10 minutes, allowing the flavors to meld together.
- Prepare the noodles: While the meatballs are simmering, cook the egg noodles according to the package instructions. Once done, drain the noodles and toss them with butter for an extra layer of richness.
- Serve and enjoy: Plate the buttered noodles and top with the meatballs and gravy. Garnish with fresh chopped parsley for a pop of color and flavor.
Helpful Tips for Perfect Swedish Meatballs
- When mixing the meatball ingredients, try not to overwork the mixture. This will ensure that the meatballs remain tender and juicy.
- For a smoother gravy, sift the flour before adding it to the skillet. This helps prevent lumps from forming.
- You can make the meatballs in advance and freeze them for up to 3 months. When you’re ready to enjoy them, simply thaw and reheat in the gravy.Cooking Tips
- Enhancing flavor: If you want to add even more flavor to the gravy, try adding a splash of soy sauce or Dijon mustard. These ingredients will give the sauce a deeper umami flavor.
- Equipment suggestions: A good-quality nonstick skillet is essential for browning the meatballs evenly without sticking. Also, a whisk is crucial for making smooth gravy without lumps.
Serving Suggestions
Swedish Meatballs are traditionally served over egg noodles, but you can also pair them with mashed potatoes or rice for a comforting meal. To add some balance to the richness of the meatballs and gravy, serve them alongside a fresh green salad or steamed vegetables like broccoli or green beans.
For beverages, a light red wine such as Pinot Noir complements the flavors of the dish beautifully. Alternatively, a crisp apple cider works wonderfully to cut through the richness.
Nutritional Information
Swedish Meatballs are a rich, hearty meal, so moderation is key. Each serving is packed with protein and essential nutrients. However, the dish is also higher in fat, so it’s best enjoyed as a treat.
Nutritional Information (per serving)
- Calories: 550
- Carbohydrates: 45g
- Protein: 35g
- Fat: 25g
- Saturated Fat: 12g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 400mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 600IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 4mg
This meal provides a good balance of protein and carbs, perfect for refueling after a busy day. The parsley also adds a good dose of Vitamin C and iron.
Storage and Leftovers
Refrigerate: Store any leftover Swedish meatballs in an airtight container in the fridge for up to 3 days.
Reheat: To reheat, place the meatballs and gravy in a skillet over low heat, adding a splash of milk to maintain the sauce’s creaminess. You can also reheat in the microwave, but be sure to cover to prevent splattering.
Leftover Ideas: Use leftover Swedish meatballs as a filling for sandwiches, or chop them up and add to a tomato-based pasta sauce for a fun twist on spaghetti.
Frequently Asked Questions (FAQs)
Can I make this recipe gluten-free?
Yes! You can easily swap out the bread crumbs for gluten-free alternatives and use cornstarch instead of flour for the gravy.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or even pork can be used as a leaner alternative, though it may slightly alter the flavor of the dish.
Can I freeze Swedish meatballs?
Yes, Swedish meatballs freeze well. Just be sure to freeze them before adding them to the gravy. When you’re ready to eat, thaw the meatballs, then prepare the gravy fresh.
Related Recipes
If you enjoyed this Swedish Meatballs recipe, here are some other delicious dishes you might like:
Conclusion
I hope this Swedish Meatballs recipe brings the same warmth and comfort to your table as it does to mine. With its rich flavors and hearty textures, it’s sure to be a hit with family and friends. Don’t forget to share your variations and experiences with me in the comments below—I’d love to hear how your dish turns out!
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Swedish Meatballs Recipe: The Best Comfort Food
Description
Welcome to my kitchen! Today, I’m excited to share a recipe that’s sure to become a family favorite: Swedish Meatballs. These tender, flavorful meatballs, coated in a rich, creamy gravy and served over buttery egg noodles, are the perfect comfort food. Whether you’re looking for a hearty meal to enjoy during the week or a dish to impress guests, this classic Swedish recipe will do the trick.
Ingredients
For the Meatballs:
- 3 lb ground beef
- 1 white onion, diced
- 2 eggs, lightly beaten
- 1 cup seasoned dry bread crumbs
- 1/2 cup fresh chopped flat-leaf parsley
- 2 tsp coarse ground salt
- 1 tsp coarse ground pepper
For the Gravy:
- 4 tbsp all-purpose flour
- 2 cans beef consomme (10.5 oz each)
- 1 tbsp Worcestershire sauce
- 2 cups milk
- 1 tsp coarse ground salt
- 1 tsp coarse ground pepper
For Serving/Plating:
- 12 oz medium egg noodles, cooked according to directions
- 1/4 cup butter
- 3 tbsp fresh chopped flat-leaf parsley
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground beef, diced onion, lightly beaten eggs, seasoned bread crumbs, chopped parsley, coarse ground salt, and pepper. Mix until all ingredients are well combined but do not overmix, as this can make the meatballs tough.
- Shape the meatballs: Roll the mixture into small, round meatballs, about 1 inch in diameter. The size can vary slightly, but aim for consistency so they cook evenly.
- Cook the meatballs: In a large skillet, melt the butter over medium heat. Add the meatballs in batches, cooking each batch until browned on all sides and fully cooked through, about 8-10 minutes. Once cooked, remove the meatballs from the skillet and set them aside.
- Make the gravy: Using the same skillet, add the flour to the remaining drippings, stirring constantly to form a roux. Cook the roux for 1-2 minutes until it turns a golden brown color. Gradually whisk in the beef consomme and Worcestershire sauce, followed by the milk. Continue whisking until the gravy thickens and becomes smooth.
- Season and simmer: Add coarse ground salt and pepper to taste. Return the meatballs to the skillet, coating them in the rich gravy. Reduce the heat to low and let the meatballs simmer for about 10 minutes, allowing the flavors to meld together.
- Prepare the noodles: While the meatballs are simmering, cook the egg noodles according to the package instructions. Once done, drain the noodles and toss them with butter for an extra layer of richness.
- Serve and enjoy: Plate the buttered noodles and top with the meatballs and gravy. Garnish with fresh chopped parsley for a pop of color and flavor.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- When mixing the meatball ingredients, try not to overwork the mixture. This will ensure that the meatballs remain tender and juicy.
- For a smoother gravy, sift the flour before adding it to the skillet. This helps prevent lumps from forming.
- You can make the meatballs in advance and freeze them for up to 3 months. When you’re ready to enjoy them, simply thaw and reheat in the gravy.
