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Classic Swedish Meatballs Recipe

Swedish Meatballs Recipe

Our Family Meatball History

My paternal grandmother cooked the classics from both American and German cuisine. One recipe I remember fondly was when she made Swedish Meatballs served over egg noodles.

I have made meatballs for you before, but they are usually a bit lighter as far as the sauce used, however, once in a while you need the comfort of classic recipes.

This recipe came from the latest release from Yankee Magazine titled ‘Lost & Vintage Recipes’ and contains favorites including: deviled eggs, chicken waldorf salad, succotash, chicken a la king, coffee cake, black & white cookies and a spicy rum punch.

Delish right? 

The Must Keep Recipe

Classic Swedish Meatballs (Yield: 6 to 8 servings)
Adapted, with permission, from Yankee Magazine Lost & Vintage Recipes
For the meatballs:
3 slices whole wheat bread
1/2 cup 1% milk
1/2 small sweet onion, minced
2 cloves of garlic, minced
4 tablespoons unsalted butter, divided
1 1/2 teaspoons kosher or sea salt, divided
1 1/4 pounds ground pork
2 large eggs
a handful parsley, chopped
1/2 teaspoon freshly ground black pepper
¾ pound ground beef

For the gravy:
2 tablespoons unsalted butter
1/3 cup unbleached white whole wheat flour
1/2 teaspoon kosher or sea salt
3 cups reduced-sodium beef or chicken broth
1/2 cup half and half cream

Directions:
1. Break bread slices into small pieces and put in a medium bowl. Pour milk over bread and toss with your hands to moisten evenly. Set aside. In a medium skillet over medium heat, cook the onion in 1 tablespoon butter with 1⁄2 teaspoon kosher salt until translucent, about 4 minutes. Toss in the garlic, stir for 30 seconds to a minute. Remove from heat.

2. Drain excess milk from bread, squeezing lightly. Add to the bowl of a standing mixer (or if using a hand-held mixer, leave in bowl). Add onion and garlic mixture, pork, eggs, parsley, remaining 1 teaspoon salt, and pepper and beat until smooth, 3 minutes, scraping down sides occasionally as you go. When mixture is smooth, break ground beef into very small pieces and stir just until evenly distributed.

3. Roll the meat mixture into balls with your hands and set aside.

4. Melt 2 tablespoons butter in a large (ideally at least 14-inch) pan over medium heat. Add a batch of balls to pan and cook, turning frequently with tongs, until browned on all sides, 8 to 10 minutes. When the first batch is done, put in a deep dish and cover with foil. Add remaining 2 tablespoons of butter to the pan and brown second batch of meatballs. Repeat as needed; transfer all the meatballs to the deep dish while you make the gravy.

5. Increase heat under pan to medium-high. If your pan has some drippings, add 2 tablespoons of butter; if not use 3. Add flour and salt and whisk; the mixture will be crumbly. Add broth 1 cup at a time, whisking constantly until smooth. Add half and half at end and stir well. Lower heat to low, add the meatballs back to the pan and allow to cook another 5 minutes.

What, you don’t think these look pretty? too sloppy for you?

Fine, let’s see if my friend can persuade you to think otherwise.

Craving More Meatballs?

Disclosure: I was given a copy of the Yankee Magazine book that contained this recipe, and permission to print the recipe in full as part of a, now closed, giveaway.

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Comments

  1. Emily says

    Thank you SO much for the great recipe! Made ours with Ground Turkey and it turned out great! This was the first time I have ever made homemade meatballs & the first time I have ever made a homemade gravy too. 🙂

  2. Romy says

    Thank you for sharing this recipe! My great-aunt Ellen used to make swedish meatballs and I loved them!

  16. Gigi says

    I love Mac & Cheese in any form, mashed potatoes, and if I could find a way to make a decent meatless-‘meat’loaf, I’d be in Heaven!

  20. janicedoty says

    I have not had Swedish meatballs in years! My Mom made them all the time while I was growing up!

    Two things I miss from growing up: my mom’s homemade rice pudding and her pot roast–delish!

  30. Elle says

    My favorite classic recipe is my grandmothet’s chocolate fudge. The recipe is tricky because the measurements aren’t exact, calling for things like “walnut sized butter”. It’s always delicious!

  44. Lisa says

    My favorite is my great grandmother’s recipe for Swedish Rye Bread. Have a hand written copy of hers hanging in my kitchen. Can not wait to try the Swedish Meatball recipe.

  47. Ginny Newton says

    So many favorites, but the favorite misplaced and vintage recipe for me is Apple Lemon Roll.

  48. Heather says

    Jennifer: Thanks so much for writing about Swedish Meatballs from Yankee’s Lost and Vintage Recipes. It looks delicious. I hope that your friend in the last picture shared some with you!

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