Recipe: Swedish Meatballs

I love Swedish meatballs, especially those from Ikea. I knew there was nothing about that meal that I couldn’t make, so I started working on it. After reading through a few recipes, I knew these wouldn’t be too difficult.

I made these once, and they were a hit—incredibly moist and a perfect sauce. Neither the meatballs themselves or the sauce were difficult to make.

Now they are a standard on our rotation, and family and friends ask for these when they come over. They also reheat quite well, so I always make more than we are going to eat for a delicious lunch the next day.

For a traditional Swedish meatball dinner, pick up some lingonberry jam, and serve it on the side. I also like green beans with these (but that’s just me).

You can get all of these ingredients at , or .

Ingredients

• 1/2 pound ground beef
• 1/2 cup bread crumbs
• 1/4 cup milk
• 1 small onion, diced
• 1/2 tablespoon powdered mustard
• Ground nutmeg
• 1 tablespoon fresh chopped parsley
• Salt and pepper
• 1 tablespoon vegetable oil
• 1/4 cup cream

Directions

• Soak breadcrumbs in the milk until all of the milk is absorbed. Combine the meat, onion, moist breadcrumbs, powdered mustard, a pinch of nutmeg, the parsley, and a pinch of salt and pepper. Mix.
• With damp hands, roll the mixture into 1-inch balls
• Heat the oil in a large pan over medium heat, and cook the meatballs until browned all over and the meat is cooked through, about 15 to 20 minutes.
• When the meatballs are done cooking, move them to a plate, and cover with foil to keep them warm.
• To make the sauce, add about a quarter cup of cream to fat left in the pan from cooking the meatballs.
• Bring the cream to a low simmer, making sure to scrape up the browned bits left on the bottom of the pan.
• Once sauce has thickened, about three minutes, pour over meatballs.