Homemade Swedish Meatballs | Whole Green Love

13 Jan


Need I say more? I mean…come on…who doesn’t love real Swedish meatballs? They are so stinkin’ good! Slightly time consuming to make, but so worth it. We made them this Christmas when Ryan’s parents came into town. Ryan’s heritage is strongly Swedish and Norwegian, so I always love trying to incorporate that into our holiday gatherings. His mom, Jayne, can make a mean Swedish pancake, which I always look forward to when we are visiting. Instead of a ham style Christmas dinner I thought I’d “God Jul” it up Swedish style with some Swedish meatballs and lingonberry jam. 

Swedish Meatballs


-1 medium sized sweet onion, peeled and grated with a cheese grater

-3 Tbsp. butter

– ¾ c. whole milk

-5 slices of rustic bread

-3 eggs

-1 lb. ground pork

-1 lb. ground beef

-2 tsp. fresh ground nutmeg

1 tsp. ground cardamom (I use my coffee grinder to grind it)

Sea Salt & Black Pepper (to taste)


– 8 Tbsp. butter

– 1/3 c. flour

– 1.5 quarts fresh beef stock, warmed

– ¾ c. sour cream

Salt & Pepper (to taste)

Lingonberry jam (optional garnish)


-1 bag of egg noodles, cooked


Cut your bread up into small cubes and place in a medium-large sized bowl with the milk. Let it sit until it is absorbed and soft, about 20 minutes. With an immersion blender whiz the bread until it is shredded and incorporated like a chunky cream of wheat.

In a large, heavy cast iron skillet, sauté your grated onion in the butter for about 5 minutes. Set cooked onions aside to cool.

Once the onions are cooled, add them to the milk and bread mixture along with all of the other meatball ingredients. Using your hands, fold all of the meatball ingredients together until it is well incorporated. Pull out two baking sheet trays, one for the raw meatball prep, and one to transfer the partially cooked meatballs to. Roll out your meatballs using a tablespoon to measure the same size. In the same large skillet that you cooked your onions in, add 8 tbsp. of butter and keep your burner on a medium heat setting. In batches, you’ll start cooking your meatballs, browning them on all sides. Be careful with turning them so they don’t break apart. Cook them long enough to brown all sides, but not cooking them all the way through. This is usually about 3-4 minutes depending on your stove. Once they are browned, use a slotted spoon to transfer them to your other baking sheet and then start another batch.

Once all of your meatballs are browned, make a roux with your left over butter from the skillet. Be sure that your butter has not burned, if it has you’ll want to replace it with fresh butter. On medium heat, whisk in the flour until it is a smooth and a creamy light brown color. Slowly add your beef stock to your roux mixture, stirring frequently. Once it is all incorporated, and a nice creamy texture, add all of your meatballs back into your pan. It’s okay if some have to sit on top of each other. If needed, you can do this in batches. Cover your pot and let simmer for 10 minutes.

Right before serving, gently stir the sour cream into the sauce.  Serve over egg noodles with a side of lingonberry jam. Enjoy!

This recipe is a bit labor intensive, so make sure you are making this on a day that you have time to hang in the kitchen and cook. It makes a big batch of meatballs, which freeze well too, so you can have any leftovers frozen for later meals! I love the creaminess of the sauce and the slightly sweet flavor the nutmeg and cardamom give the meatballs…a truly sweet and savory dish. The perfect bite consists of meatball, noodle, sauce and a little dabble of lingonberry jam. Mmm!

We had these on Christmas, and after writing this post I’m wishing we were eating them tonight again. I think I know what will be on my shopping list for tomorrow!

Have a good week everyone!

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