Swedish Meatballs

Today is November 8th and it was our first “winter feel” day, which was made worse by the fact that it was 19 degrees 2 days ago! All in all, it was a comfort food kind of day. When Chef said he was doing Swedish Meatballs my first thought was…meh. But man alive, was I surprised, these are GOOD y’all! Like =, have seconds even when you’re not really hungry anymore, good. In fact, I’m going to rate these right up there with Al’s Salsbury Steak.  We served them with a potato/ carrot mash and cranberry sauce for the meatballs…trust me on this one. Do. NOT. skip the cranberry sauce!

Swedish Meatballs Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Swedish Meatballs Recipe

Swedish Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale
  • 1 lb medium ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup cream
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 egg
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 tbsp olive oil
  • 1/4 cup butter
  • 3 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup cream
  • 1 tbsp chopped fresh parsley
  • 1/2 tbsp Worcestershire sauce
  • 1 tsp Some Like It Hot mustard
  • Salt & Pepper


  1. Combine the breadcrumbs and the 1/4 cup cream and set aside.
  2. Combine 1 tbsp butter and 1 tbsp olive oil in a large sauté pan and heat.
  3. Add the onions, garlic and oregano and sauté until the onions are translucent.
  4. Add the mixture to the ground beef along with the egg, nutmeg and allspice, mix well and finish by adding the breadcrumbs. Mix well.
  5. Use a 1 oz scoop to make uniform sized meatballs, do not compress the meat too tightly or the meatballs will become tough.
  6. Add more butter and oil to the skillet if needed and fry the meatballs until brown. Remove from the pan and hold in a prewarmed oven.
  7. Add the remining butter and oil to the pan. Once warmed add the flour and cook for 2-3 minutes.
  8. Slowly add the beef broth and stir until the sauce begins to thicken.
  9. Add the cream, Worcestershire sauce, mustard and parsley and continue to cook until it coats the back of a spoon.
  10. Add the meatballs to the sauce, cover and simmer for 10 minutes.
  • Category: Beef, Entrees, Recipes