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This Swedish meatballs recipe has a creamy sauce and great flavor. Serve them over egg noodles or mashed potatoes, they are the perfect comfort food!
Whyyyy do I find it so hard to resist the IKEA cafeteria? The last time we went, there were no clean tables, no forks left in the utensil bins, and the food hovered somewhere around room temp. As I sat at my sticky table eating my cold Indian butter chicken with a spoon, I silently fumed. The dry cracker-like piece of naan bread only added insult to injury.
I probably should’ve just gone with the Swedish Meatballs, I thought… But I’d still be eating them with a spoon.
Let’s face it, IKEA is never a quick in-and-out. Personally, I go so infrequently that when I’m there, I’m determined not to miss a thing. I might not actually be in the market for a new couch, but damned if I’m not going to take a slow walk through that section anyway. Also the store is designed so you couldn’t really avoid anything even if you wanted to.
The problem is that by the time I’ve made it through the whole maze, I’m starving, and the promising scent wafting though the store just calls to me. “Meeeeeeeeeat baaaaaaaalls” it says.
So yeah. After that trip, I was craving the Swedish Meatballs I didn’t have, and figured it was high time I learned how to make them myself. I’m happy to report that IKEA has nothing on this Swedish meatballs recipe. The sauce is creamy without being too rich or heavy, and the meatballs themselves are perfectly juicy, with great flavor.
I made this Swedish meatballs recipe in about an hour on a chilly weeknight a couple of weeks ago. I served them over egg noodles and it was a terrific, hearty meal that got more compliments from my husband than anything else I’ve made in a long time. Bonus: the kid liked them too! If you’ve been looking for a great Swedish meatballs recipe, here it is!
Here’s a thought: next trip to IKEA, I think I will pack a lunch.
- 4 slices bacon chopped
- 1 small onion, finely diced
- 1 lg (450 grams) lean ground beef
- 1 large egg, lightly beaten
- 1/2 cup plain bread crumbs
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon each salt and pepper
- 2 tablespoons unsalted butter
- 1/4 cup (31 grams) all-purpose flour
- 2 cups low sodium beef broth
- 1/2 cup sour cream or heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- salt and pepper to taste
- egg noodles or mashed potatoes, for serving
- 2 tablespoons chopped parsley, for garnish
- In a large, deep skillet, cook the bacon over medium heat until browned. Remove with a slotted spoon and pour out all but one tablespoon of the fat.
- Cook the chopped onion until browned, about 5 minutes.
- In a large bowl, use your hands to combine the ground beef with the bacon, onion, egg, bread crumbs, garlic, Worcestershire sauce, spices, salt and pepper. Do not over-mix.
- Roll the meat mixture into meatballs of any size. I do about 1.5 inch meatballs, but mini ones are fun too.
- Heat the same skillet again over medium heat and cook the meatballs, turning periodically until browned on all sides. Work in batches if necessary. Remove the meatballs and set aside.
- Melt the butter in the same skillet, and add the flour, stirring continuously until lightly browned.
- Add the beef broth and stir, scraping up the browned bits with a wooden spoon. Cook for a few minutes.
- Mix in sour cream, Worcestershire sauce, and dijon mustard. Simmer until sauce is thickened. Taste and add salt and pepper as desired. Add the meatballs back to the pan to cook through (3-5 minutes).
- Serve over egg noodles or mashed potatoes, garnished with chopped parsley if desired.