Swedish Meatballs recipe, delicious and creamy meatballs.

Swedish Meatballs
Creamy Swedish Meatballs Recipe

A decadently rich and creamy gravy smothers these perfectly seasoned Swedish Meatballs, simply you can pair them with egg noodles for an amazing dinner. 

Whether you are wanting a taste of Sweden or just visiting Ikea, what could be better than a bowl full of Swedish meatballs? Fatty, meaty, rich, and all smothered in gravy, this recipe for Swedish Meatballs is the ultimate comfort food. (These are also better than Swedish Meatballs Ikea, just saying.)

With this recipe, you will never ask ” where can I fine Swedish Meatballs near me” because you will now make it home be it a crock pot Swedish Meatballs or instant pot


Meatballs Ingredients:

  • 1 pound Ground Beef
  • 1 small Onion diced
  • 2 cloves Garlic finely chopped
  • ¼ cup Almond Flour
  • 1 teaspoon Salt
  • ½ teaspoon Pepper ground
  • ¼ teaspoon Allspice
  • 1 large Egg
  • 2 tablespoon Olive Oil

Cream Sauce Ingredients:

  • 1 tablespoon Salted Butter
  • 1 cup Beef Stock
  • ½ cup Heavy Cream
  • 1 teaspoon Mustard Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper ground
  • ½ teaspoon Nutmeg ground
  • ½ teaspoon Xanthan Gum
  • 1 tablespoon Parsley chopped

Swedish Meatballs Instructions

Place all the Swedish meatballs ingredients, except the oil, into a mixing bowl. Mix well.

Roll into balls that are about 2 tablespoons worth of mixture (you can use a cookie scoop to make this step easier). We got 24 meatballs.

Place a cast-iron skillet over high heat and add the oil.

Saute the meatballs, adding a few at a time to the skillet, to avoid overcrowding. Turn the meatballs until browned on all sides and cooked through. Spoon onto a plate.

Keep the skillet on the heat, including all the little bits left by the meatballs in the pan.

Add the butter, then once melted add the beef stock, cream, mustard powder, salt, pepper, and nutmeg. Whisk together.

Bring to a simmer then whisk in the xanthan gum. Continue to simmer until thick, about 8-12 minutes.

Add the meatballs back in and simmer for about 3 minutes, until the meatballs are hot.

Sprinkle it with parsley.

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