Swedish Meatball Recipe (2024)

FAQs

What is Swedish meatball sauce made of? ›

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.

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.

For the Swedish Meatball Sauce:

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, stirring constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.

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.

The pork in the meatballs lends saltiness and moisture while the beef is where that hardy flavor and uniform texture comes from. Following that are onions, water, egg, salt, pepper, allspice, and potato starch - and the last two are those 'secret' ingredients.

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.

Eggs: Eggs help bind the meatballs together so they don't fall apart. They also help keep the meatballs soft and tender. Bread crumbs: Bread crumbs are almost always used in meatball recipes because they absorb the fat and, along with the eggs, serve as a binder.

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)

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.

Thank the warlike King Charles XII for your IKEA lunch. Last week, Sweden's official Twitter account tweeted out a brief but momentous statement: “Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century.

Are Swedish meatballs pink inside? ›

Form the meat mix into 2 inch diameter meatballs, rolling them lightly between your palms to form them, then place them about an inch apart on the cookie sheets. Bake for about 20 minutes, until the outside of each ball is a nice light brown, but the center is still a rosy pink.

Swedish meatballs are as close to a national dish that we have in Sweden.

The Danish meatball is a little rugged in texture and can be served in multiple ways – with a lightly spiced curry sauce, for example, or a rich gravy. A Swedish meatball, in comparison to the crispy, pan-fried Danish version, is often a little smaller, with a very smooth, even texture and a rounder shape.

Swedish meatballs aren't just from Ikea, they were also a popular Viking dish.

Norwegian recipes are made with all beef, while some Swedish recipes also use pork. Norwegian meatballs tend to be larger and flatter than their Swedish cousins.

While Beef Stroganoff is a creamy dish perfect for those who love rich, mushroom-based sauces, Swedish Meatballs come with a spiced, hearty flavor complemented by sweet lingonberries and creamy gravy.

Meatballs are not a sauce, they are balls of meat. A sauce has to be runny, or at least flowing. Done correctly, a bolognese sauce isn't particularly meaty. The meat is meant to be finely ground and incorporated into a standard spaghetti sauce, and the meat so fine it should stick onto the pasta in little specks.