Showing posts with label meatballs. Show all posts
Showing posts with label meatballs. Show all posts
Tender Swedish meatballs made with beef, pork, warm spices, and a rich creamy gravy. Easy, comforting, and perfect served over noodles, rice or potatoes. This is a true family favorite!!
Believe it or not I have only ever been to Ikea once in my whole life. I went with a couple of mates to the one in Warrington in the U.K a number of years back, but that's been the only time. I had to try their Swedish Meatballs when I was there. I had heard so much about them, and they were pretty good, but, I have to say . . . they weren't as good as my homemade ones.
This recipe I am sharing is a mix of trial and error which began with a recipe from the Fannie Farmer Cookbook back in 1979. This was my base and throughout the years I have tweaked the recipe here and there and this is my final version and the one that I use all the time now.
The end result is tender and flavorful meatballs . . . a mix of beef and pork and spices . . . soft whole wheat bread crumbs . . . browned and then simmered in a simple gravy in the oven, which is enriched during the final fifteen minutes of baking with rich heavy cream .
The gravy alone is to die for. And there's plenty of it. Can you ever have too much gravy? I think not. Mmm . . . moist, tender, flavorful meatballs . . . rich creamy gravy . . . served spooned atop a nice pile of buttery noodles. Dinner doesn't get much better than this. I promise you.
INGREDIENTS NEEDED
TO MAKE SWEDISH MEATBALLS
There is nothing really complicated or out of the ordinary needed to make these delicious meatballs.
For the meatballs:
- 3/4 pound of ground beef (I like to use extra lean)
- 1/2 pound ground pork
- 3 slices of whole wheat bread, crusts removed and made into crumbs
- 1 large free range egg, beaten lightly
- 1 tsp sugar
- 3/4 tsp ground allspice
- 3/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 TBS oil for frying
For the gravy:
- 1 TBS plain flour
- 1 1/3 cup (300ml) of chicken broth
- 1 TBS Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tsp honey
- 1 1/3 cup (300ml) of double cream (whipping cream)
- salt and pepper to taste
- chopped parsley to garnish
- buttered noodles to serve
NOTES ON INGREDIENTS
- It is best to use a mix of pork and beef. This helps to keep the meatballs tender and moist and will give you the nicest texture.
- You can use any bread crumbed. I used whole wheat because that is what I had. It also added a bit of fiber. Any way I can get extra fiber into my diet the better.
- Don't skip the sugar. It is not a lot but it does add a special something.
- Use the freshest spices that you can. Old spices can tend to have a musty flavor.
- I used light olive oil for frying.
- Chicken broth will give the gravy the best flavor and color. I use Better than Bullion Chicken Stock concentrate, reconstituted.
- Again, don't skip the honey. It adds a chef's kiss of deliciousness without being too sweet.
- I used whipping cream.
HOW TO MAKE SWEDISH MEATBALLS
These are really quite simple to make. Follow the instructions as written and you can be assured of a tasty and perfectly delicious finish.
- First make the meatballs. Mix together all of the meatball ingredients, with the exception of the oil for frying, until well combined. Shape into 1 1/2 inch balls. (I use my hands to do this. Use evenly sized portions of meat to ensure your meatballs are of a similar size.)
- Heat the oil in a large skillet. Brown the meatballs lightly all over in the hot fat. Put the browned meatballs into a casserole dish. (Heat your pan over medium high heat and shake it frequently while you are frying the meatballs to brown them all over evenly.)
- Whisk the flour into the pan drippings. Cook for a minute without browning. (This helps to cook out the raw flour taste.)
- Whisk in the chicken broth, mustard, Worcestershire sauce and honey. Bring to the boil, whisking constantly. Season to taste with salt and pepper. Pour this over the meatballs in the casserole dish. (It is important to whisk the mixture constantly while it comes to the boil to give the gravy a smooth and even consistency.)
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Put the casserole with the meatballs in it into the preheated oven. Bake, stirring occasionally for about 25 minutes. (I do not cover the casserole dish. This helps them to brown nicely and makes for easy of stirring.)
- Whisk in the cream. Bake for 15 minutes longer. (The cream is added at this stage so that it doesn't curdle or split.)
- Serve hot garnished with parsley flakes along with some buttered noodles. (Mashed potatoes are also nice as is rice.)
HANDY TIPS & HELPS
FOR
PERFECT SWEDISH MEATBALLS
- Use a mix of beef and pork for the best texture and flavor.
- Whole wheat breadcrumbs add structure, but any breadcrumb will work.
- Freshly grated nutmeg makes a difference in flavor. Nutmeg is one of those spices that tends to lose it's flavor once it is grated.
- Don't skip the browning before baking. This adds flavor and helps them to keep their shape in the gravy.
- Whisk the flour well into the pan drippings for a smooth gravy with no lumps prior to adding the broth and seasonings.
- Don't add the cream until the final 15 minutes of cooking. This helps to keep the gravy rich and silky and prevents curdling.
- Season the gravy to taste before baking, ensuring that the flavors develop evenly.
- Stir the meatballs occasionally while they are baking. This helps to keep the gravy smooth.
- Serve with noodles or potatoes. Both are delicious.
FREQUENTLY ASKED QUESTIONS
CAN I USE ALL BEEF INSTEAD OF A MIX OF BEEF AND PORK?
The classic flavor and tenderness come from using both beef and pork together. Using only beef will work, but the meatballs may be a little firmer and less juicy.
DO I REALLY NEED TO USE WHOLE WHEAT BREAD CRUMBS?
Regular bread crumbs will work just fine. I used whole wheat because that is what I had. The recipe is really quite flexible.
WHY ARE ALLSPICE AND NUTMEG USED? ARE THEY ESSENTIAL?
These warm spices are traditional in Swedish meatballs and give them their signature flavor . You can adjust to taste, but leaving them out will change the classic profile.
DO I REALLY NEED TO BROWN THE MEATBALLS FIRST?
Yes — you lightly brown them in a skillet before baking . This step adds flavour and helps them hold their shape in the gravy.
CAN I MAKE THE GRAVY WITHOUT CREAM?
The cream is added during the final 15 minutes of baking and makes the gravy rich and silky . You can substitute evaporated milk or half‑and‑half, but the flavor and texture will be slightly different.
CAN THESE BE MADE AHEAD OF TIME?
Absolutely. The flavors deepen as they sit, and the dish reheats well. Just warm gently so the cream doesn’t curdle or split.
CAN I FREEZE THESE MEATBALLS?
Yes — Swedish meatballs freeze beautifully. Freeze them after cooking, with or without the gravy. Reheat gently so the creamy sauce doesn’t split.
A FEW OTHER MEATBALL RECIPES TO ENJOY
We love meatballs in our family. They are adaptable to many cuisines and flavors. For the most part, they also freeze very well.
ITALIAN SAUSAGE MEATBALLS - Everything you want in a comforting, no-fuss supper: incredibly tender, deeply savory, and made with just five simple ingredients — proof that the best meals often come from the simplest beginnings. Using good-quality sweet Italian sausage means the seasoning is already built in, so all you need is a bit of grated onion, an egg, dry breadcrumbs, and a splash of cream to create meatballs that stay moist, soft, and beautifully flavorful in every bite. They come together in minutes and roast to golden perfection in a hot oven, emerging juicy, lightly caramelized, and ready to enjoy as-is or smothered in your favorite gravy or sauce.
BBQ PORCUPINE MEATBALLS - This recipe takes a beloved vintage classic and give it the most irresistible modern upgrade. Traditionally simmered in tomato soup like our mothers and grandmothers used to make , your version swaps that old‑school sauce for a glossy, sweet‑tangy homemade BBQ sauce that bakes right into the meatballs, with delicious results. The meatballs themselves are wonderfully simple. No browning, no pre‑cooking — not even the rice needs to be cooked first. Everything mixes together in one bowl and shapes easily into tender little meatballs. The sauce is just as effortless: ketchup, vinegar, Worcestershire, brown sugar, mustard, BBQ sauce, and spices whisked together into a smooth, tangy blanket you pour straight over the meatballs — no stovetop step required. Baked in the oven, the meatballs emerge tender, saucy, and deeply flavorful.
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Yield: 4 to 6 servings
Swedish Meatballs
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Delicious meatballs in a fabulously rich gravy. So tasty! I think these are better than any ready made one you can buy. Delicious with noodles.
Ingredients
For the meatballs:
- 3/4 pound of ground beef (I like to use extra lean)
- 1/2 pound ground pork
- 3 slices of whole wheat bread, crusts removed and made into crumbs
- 1 large free range egg, beaten lightly
- 1 tsp sugar
- 3/4 tsp ground allspice
- 3/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 TBS oil for frying
For the gravy:
- 1 TBS plain flour
- 1 1/3 cup (300ml) of chicken broth
- 1 TBS Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tsp honey
- 1 1/3 cup (300ml) of double cream (whipping cream)
- salt and pepper to taste
- chopped parsley to garnish
- buttered noodles to serve
Instructions
- First make the meatballs. Mix together all of the meatball ingredients, with the exception of the oil for frying, until well combined. Shape into 1 1/2 inch balls.
- Heat the oil in a large skillet. Brown the meatballs lightly all over in the hot fat. Put the browned meatballs into a casserole dish.
- Whisk the flour into the pan drippings. Cook for a minute without browning.
- Whisk in the chicken broth, mustard, Worcestershire sauce and honey. Bring to the boil, whisking constantly. Season to taste with salt and pepper. Pour this over the meatballs in the casserole dish.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Put the casserole with the meatballs in it into the preheated oven. Bake, stirring occasionally for about 25 minutes.
- Whisk in the cream. Bake for 15 minutes longer.
- Serve hot garnished with parsley flakes along with some buttered noodles.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re craving classic comfort food, these Country Meatballs & Gravy are everything you want in a cozy, home‑cooked meal. Tender, well‑seasoned meatballs simmer in a rich, savory gravy that tastes like something straight out of a farmhouse kitchen.
This is simple, satisfying, old‑fashioned cooking — the kind of dish that fills the house with warmth and makes everyone eager to sit down at the table. Perfect for busy weeknights or a comforting weekend supper, this recipe is hearty, budget‑friendly, and wonderfully delicious.
This recipe I am sharing with you today comes from my Big Blue Binder. This is a recipe binder that I have had since I was at school. It is loaded with recipes shared with me by family and friends, handwritten recipes that I liked, copied from out of cookbooks I took out of the library way back when, newspaper clippings and magazine clippings. It is a treasure trove of deliciousness and has travelled back and forth across Canada with me as well as across the Atlantic to the U.K. and back again.
This is a very simple meatball recipe, with simple ordinary ingredients and a simple cooking method. Shaped into walnut sized balls a tasty ground beef mixture is browned before placing in a casserole dish to be baked in a tasty homemade gravy.
The gravy on these is the best tasting gravy. Lemon zest and horseradish add a tasty flavor twist. Subtle flavorings, not overpowering, they will have your family licking their chops and wondering why it is that your gravy is so delicious! What is your secret ingredient! Shh . . . it can be our little secret if you wish.
Delicious served with mashed potatoes, rice, noodles, or as I have done here today with baked potatoes, gently broken open and buttered. A simple supper with some green beans on the side that went down a real treat with the both of us!
INGREDIENTS NEEDED
TO MAKE
COUNTRY MEATBALLS AND GRAVY
There is absolutely nothing complicated about this simple recipe. Simple ingredients put together in a simple way with delicious results!
For the meatballs:
- 1 pound lean ground beef
- 1 slice white bread, soaked in a bit of milk and then squeezed dry
- 1 small onion, peeled and grated
- 2 tsp dried parsley
- 1 medium egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- a bit of oil for frying
For the gravy:
- the freshly grated zest of half a lemon
- 1/4 tsp dried thyme
- 2 TBS drippings, butter or oil
- 2 TBS flour
- 1 cup (240ml) beef stock
- 1 cup (240ml) milk
- 1 TBS creamed horseradish
NOTES ON INGREDIENTS
- I use a lean, locally grown and produced grass-fed ground beef.
- I like to grate the onion. Doing so helps them to hold together better. Just use a cooking onion.
- I remove the crusts from the bread. Not totally necessary, but makes for a nicer meatball and breaks down better in the milk.
- You can leave the nutmeg out if you wish, but it does add a nice hint of additional flavor.
- I used a bit of sunflower oil to brown them in.
- I did not use drippings for the gravy. I used butter.
- For stock I used reconstituted Better than Bullion Beef Stock concentrate
- I used whole milk.
- You can make your own creamed horseradish. There is an excellent recipe to be found here.
HOW TO MAKE
COUNTRY MEATBALLS AND GRAVY
This is an incredibly easy and delicious supper dish to make that is economical and very family friendly!
- Combine all the meatball ingredients in a bowl and mix together well making sure everything is combined evenly. Shape into walnut sized balls, wetting hands as needed. (Don't overhandle or you risk toughening the meatballs.)
- Heat some oil in a large skillet over medium high heat. Add the meatballs and brown them all over. (No need to cook all the way through as they will be cooking further in the oven.)
- Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.
- Reserve 2 TBS of the pan drippings and discard the rest. (Alternately you can use butter or oil.)
- Heat the pan drippings over medium heat in the same pan that you cooked the meatballs in. Whisk in the flour for the gravy. Cook and stir one minute. (This helps to cook out any flour flavor.)
- Slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish. (I use a wire whisk to ensure a smooth finish.)
- Cook, stirring constantly over medium heat until the gravy is smooth and thickens. Taste and adjust seasoning adding salt and or pepper if needed. (Don't be in a rush. Do stir constantly to ensure a smooth lump free gravy.)
- Pre-heat the oven to 350*F/180*C/gas mark 4. Place the meatballs into a shallow casserole dish. Pour the gravy over top. (The gravy should cover the meatballs completely.)
- Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.
- Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice. Delicious!
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times to familiarize yourself with any ingredients or equipment needed, also timings.
- Assemble everything you need to make the recipe before beginning. That way you are less likely to accidentally leave something out.
- Follow the instructions as written. If you fail to do so I cannot be held responsible for the recipe not turning out.
- Don't over-handle the meat ball mixture. Over-handling it can toughen the meatballs and create a less than superior meatball.
- No need to cook them through when you are browning them as they will be cooking further in the oven.
- Whisk the gravy mixture carefully so as to create a nice smooth gravy.
- If you want a darker gravy you can add 1/2 tsp of gravy browning to the gravy when cooking.
- Don't over season.
- Bake uncovered for a nicer color.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE GROUND BEEF?
Not at all. I think the gravy would work well with pork, lamb or even chicken.
CAN I DOUBLE THIS RECIPE?
Absolutely. Simply multiply everything by two. It should not take any longer to bake them than the original recipe, but I would check them at the designated time and if you think you need longer then add 10 minutes to the time.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly shape the meatballs ahead of time. Mix, shape and refrigerate, covered, ready to fry when you are wanting to prepare your supper.
CAN THE FINISHED DISH BE FROZEN?
Yes, this is a dish that freezes exceptionally well. Simply pack into an airtight freezer container, label and date. They will keep frozen for up to three months. When you are ready to eat them, thaw in the refrigerator overnight. You can reheat in a saucepan or skillet over medium heat until thoroughly heated through.
WHAT IS THE DIFFERENCE BETWEEN REGULAR AND CREAMED HORSERADISH?
A FEW OTHER
MEATBALL RECIPES TO ENJOY
We love meatballs in this house. Here are a few other tasty options that you might also enjoy!
TURKEY PARMESAN MEATBALLS - These meatballs are everything a great meatball should be: tender, flavor‑packed, and baked until golden before being smothered in rich marinara and plenty of cheese. They’re made with ground turkey that includes a bit of thigh meat for extra moisture, then mixed with milk‑soaked bread, Parmesan, herbs, and gentle seasonings like onion and garlic powder to keep the texture beautifully soft. Serve them with pasta, rice, or even tucked into crusty rolls for the most incredible meatball subs. They’re simple, hearty, and absolutely delicious — a true family‑pleasing supper.
BBQ PORCUPINE MEATBALLS - These tasty meatballs take a beloved vintage classic and give it a bold, modern upgrade. Instead of the traditional tomato‑soup sauce our mothers and grandmothers used, these beauties bake in a glossy, sweet‑tangy homemade BBQ sauce that clings to every nook and cranny — and the results are absolutely flipping delicious. As they bake, the rice swells in them swells and pokes through the surface, giving them their adorable “porcupine” look. Coated in a simple, yet flavorful sauce, they emerge from the oven — lightly caramelized, tender, and infused with that sweet‑smoky sauce — you’ll understand why you declared them better than the original.
Pin this recipe to your Main Dish, Meatball or Ground Beef boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Serves 4
Country Meatballs & Gravy
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Tender and juicy meatballs in a lovely well flavored gravy. These make a delicious midweek supper option. Serve with potatoes, rice, noodles, etc.
Ingredients
For the meatballs:
- 1 pound lean ground beef
- 1 slice white bread, soaked in a bit of milk and then squeezed dry
- 1 small onion, peeled and grated
- 2 tsp dried parsley
- 1 medium egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- a bit of oil for frying
For the gravy:
- the freshly grated zest of half a lemon
- 1/4 tsp dried thyme
- 2 TBS drippings, butter or oil
- 2 TBS flour
- 1 cup (240ml) beef stock
- 1 cup (240ml) milk
- 1 TBS creamed horseradish
Instructions
- Combine all the meatball ingredients in a bowl and mix together well making sure everything is combined evenly. Shape into walnut sized balls, wetting hands as needed.
- Heat some oil in a large skillet over medium high heat. Add the meatballs and brown them all over.
- Remove with a slotted spoon to a paper towel lined plate and keep warm until they are all done.
- Reserve 2 TBS of the pan drippings and discard the rest.
- Heat the pan drippings over medium heat in the same pan that you cooked the meatballs in. Whisk in the flour for the gravy. Cook and stir one minute.
- Slowly stir in the stock, milk, lemon zest, thyme and creamed horseradish.
- Cook, stirring constantly over medium heat until the gravy is smooth and thickens. Taste and adjust seasoning adding salt and or pepper if needed.
- Pre-heat the oven to 350*F/180*C/gas mark 4. Place the meatballs into a shallow casserole dish. Pour the gravy over top.
- Bake, uncovered, for 20 to 25 minutes, until bubbling and browned.
- Serve hot and spooned over mashed potatoes, buttered noodles or steamed white rice. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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