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The best swedish meatballs

by Debra B. Guffey

All hail the tender, savory, creamy Swedish Meatball!

I grew up eating a lot of Swedish meatballs, and I have to say – Swedish meatball recipes are varied and they all kind of have their own personality. But after testing several ingredient combinations and methods, this is the one that I like best:

Sautéed garlic and onion and cream-soaked bread pulsed into a semi-smooth paste, mixed with ground beef and ground pork with plenty of salt and pepper, browned to golden meatball perfection, baked to tender meatball perfection, and finally rolled around in a rich and creamy, savory, sour cream-based gravy. It is mellow, comforting, and flavorful all at the same time.

The meatballs in and of themselves are a world wonder, but let me fill out the plate for you for what to serve with Swedish meatballs.

  • Creamy Mashed Potatoes <– I like these, obviously, because they’re very easy and have so much garlic herb flavor.
  • Tangy Cranberry Sauce, for which we use the recipe on the back of the cranberry package.
  • Vinegary Cucumber Salad, which seems a little strange at first glance but is so essential for cutting through everything and waking the whole plate up.

LET’S MAKE SWEDISH MEATBALLS!

Step 1: Soak your bread, sauté your garlic and onions, and make a paste out of the whole thing. The idea with the paste is that you get the flavor of freshly sautéed garlic and onion without the little bits and pieces in your meatballs.

Step 2: Mix up the meat, bread-garlic-onion paste, salt, pepper, and egg. Roll into balls.

Step 3: Sauté your meatballs long enough to get some browning on the outside. They don’t have to be done on the inside – just browned on the outside. Pop ’em in the oven to finish cooking while you make the gravy.

Step 4: Hello gray–vee! We are using our beloved Land O Lakes® Butter as the base here, which is a foolproof way to make sure you’re getting the best butter flavor and luscious texture in your gravy. Use the good stuff!

Step 5: Get your meatballs up in that gravy and serve with mashed potatoes, cranberries, and vinegary cucumber salad. HOLY HEAVEN.

Okay now friends, be warned: Swedish meatballs are a tad bit more diva-status than most of the recipes we share on POY. They’re gonna take a little time to make. You’ve got the rolling, you’ve got the browning, you’ve got the baking and gravy-making…

But they are SPECIAL. They are perfect for holiday meals or dinner club or just a little something extra on a Thursday.

May your gravy be creamy and your meatballs be extra-savory and your special dinner be one to remember. ♡

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