Easy Swedish Meatballs Recipe

A good Swedish Meatball recipe always starts with a good meatball recipe, like this one. These meatballs freeze well and can be used for more than Swedish meatballs.

These meatballs are smothered in a savory creamy gravy and can be served over noodles, mashed potatoes, or rice for a scrumptious meal.

You can use these meatballs in my Meatballs and Spaghetti recipe too. Shape them a little bit smaller for spaghetti.

After acquiring a few ‘new to me’ cookbooks from an old book sale, I came across a recipe for Swedish Meatballs that I knew I could adapt to use fewer ingredients without compromising the flavor.

Admittedly, Swedish Meatballs are an acquired taste. Everyone doesn’t like them. I think that is more due to the gravy than the meatball itself. This is however the best meatball recipe I have tried and I think you will love it too.

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Ingredients

The flavor is packed into my meatball recipe with the combination of two types of meat, seasoned bread crumbs, and the dry onion soup mix. It’s only 4 ingredients with lots of flavors.

• 1 lb. ground beef
• 1 lb. ground mild sausage
• 1 pkg. beefy onion dry soup mix
• 1 cup garlic and herb bread crumbs
• 1 cup beef broth
• 1 cup half-n-half
• 3 Tbsp. olive oil or vegetable oil
• 1 Tbsp. flour
• Egg noodles

Directions

Mix the meatballs

Mix all of the dry ingredients in a large bowl with the raw meats and blend well. I do this by hand but you can use a wooden spoon if you like. Be sure the mixture is well-mixed.

Shape the meatballs

Shape the meat mixture into meatballs of your desired size. An ice cream scoop works well for this. Just get a scoop full and roll around between your hands until they are rounded and compacted. You are in full control of the size of your meatballs, big or small.

TIP: These Meatballs freeze well. Double the recipe and make enough for several meals at one time. Store them in an airtight container in the freezer or place them in a plastic Ziploc bag and freeze them. Write the date on the outside and use them within a couple of months.

Brown the meatballs

Heat the oil in a large skillet on medium-high heat. Brown the outside of your meatballs in the hot oil and drain on paper toweling. You are not trying to cook them through at this point. Your meatballs will finish cooking through while simmering in the gravy, soaking up all that flavor.

Make the gravy

After removing all of your browned meatballs, you should have some yummy browned bits of pan drippings left in the oil in the skillet. Leave them there to add flavor to the gravy. Those meaty tidbits will make the roux for the gravy.

Add the flour to the remaining heated oil in the skillet. Stir with a whisk until the flour is completely dissolved, leaving no lumps. Do this quickly so that you don’t burn the oil.  You have just made a roux for Swedish meatball sauce.

To your roux, add the broth. Steam will rise as seen in the photo so be careful. The broth is going to also cool down the skillet so you will want to adjust the heat accordingly. Bring the gravy to a boil while stirring using medium-high heat stirring constantly.

Tip

For best results and lump-free gravy, use a whisk for the stirring. It’s the very first stirring as you begin the gravy that will rid the lumps.

Once the gravy has come to a boil, add the half-n-half and stir well. Bring back to a good rolling boil on medium heat again, stirring constantly with the whisk. 

Your gravy should look like the above photo. It is time to add the meatballs back to the skillet.

Add meatballs to the hot gravy

Add your meatballs to the hot gravy and reduce to low heat to simmer. Stir the meatballs gently to cover them completely on all sides with the gravy.

Stir occasionally while simmering until done, about 15 to 20 minutes. I prepare mine uncovered but you can turn the burner down lower and use a lid on your skillet if you like. Keep in mind that using a lid produces steam which will weaken the flavor of your gravy. 

Cook the egg noodles

Boil the egg noodles according to package directions. Drain and add a serving to each dinner plate. Top with meatballs and gravy. Serve and enjoy!

Swedish Meatballs are delicious when served on a bed of cooked egg noodles and garnished with curled leaf parsley. Some folks enjoy Mashed Potatoes with their Swedish Meatballs.

This is not an IKEA copycat Swedish meatballs recipe although it is close. I have had their Swedish meatballs and they were good.

How to freeze homemade meatballs

You can easily prepare these meatballs in bulk and freeze them for later. Freeze these meatballs either uncooked or cooked.

To Freeze cooked meatballs

Remove from oil and drain on a paper towel-lined plate or platter. Allow to completely cool. Then add to a freezer-safe bag or container and write the date on top. Freeze for up to three months. Thaw in the refrigerator overnight to cook the next day. These can be cooked from frozen in Crockpot recipes that simmer for a few hours or stove top skillet in a sauce that simmers for at least 30 minutes.

To freeze uncooked meatballs

Prepare the meatball recipe and shape into the size meatballs of your preference. Place each meatball onto a baking sheet lined with parchment paper.

Place the pan of meatballs in the freezer and allow to freeze for a minimum of 2 hours. Remove from the freezer and fill freezer bags with your desired amount per bag. Write the date on each bag and freeze for up to three months.

Tip

Make small meatballs for spaghetti. Make large meatballs for Meatball sub sandwiches.

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