These classic Swedish meatballs offer a comforting blend of ground beef, pork, and veal, seasoned with aromatic allspice, nutmeg, and fresh dill. The meatballs are gently browned before being slow-cooked in a luscious gravy made from beef broth and cream, resulting in a tender, flavorful dish that is both hearty and elegant. Perfect for holiday gatherings, potlucks, or a cozy weeknight dinner, they pair beautifully with mashed potatoes, lingonberry jam, or egg noodles. The subtle sweetness and warmth of the spices create a unique flavor profile that is distinctly Scandinavian yet universally loved. This recipe delivers a restaurant-quality experience with simple, accessible ingredients.
Swedish Meatballs
Description
These classic Swedish meatballs offer a comforting blend of ground beef, pork, and veal, seasoned with aromatic allspice, nutmeg, and fresh dill. The meatballs are gently browned before being slow-cooked in a luscious gravy made from beef broth and cream, resulting in a tender, flavorful dish that is both hearty and elegant. Perfect for holiday gatherings, potlucks, or a cozy weeknight dinner, they pair beautifully with mashed potatoes, lingonberry jam, or egg noodles. The subtle sweetness and warmth of the spices create a unique flavor profile that is distinctly Scandinavian yet universally loved.Ingredients
Directions
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In a small bowl, soak bread crumbs in milk or cream for 5 minutes to soften.
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In a large mixing bowl, combine the soaked bread crumbs, ground chuck, ground veal, ground pork, eggs, finely chopped onion, 1 1/2 teaspoons salt, 1/2 teaspoon dill weed, allspice, nutmeg, and cardamon if using.
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Mix ingredients thoroughly until well combined, then cover and refrigerate for 1 hour to firm up the meat mixture.
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Preheat oven to 350&# 194;°F (175ðC) if baking, or heat a large skillet over medium-high heat.
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Shape the chilled meat mixture into 1-inch diameter balls.
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If using a skillet, melt butter and brown the meatballs lightly on all sides. If baking, place meatballs on a greased baking sheet and bake for 15-20 minutes until lightly browned.
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Transfer the browned meatballs to a slow cooker.
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Pour the beef broth over the meatballs, adding any pan drippings from the skillet if used.
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Stir in the light cream, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon dill weed.
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Cover and cook on LOW for 4 to 6 hours, or on HIGH for 1.5 to 2.5 hours, until meatballs are cooked through and gravy is heated.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1560.7kcal
- % Daily Value *
- Total Fat 83.2g128%
- Saturated Fat 32.0g160%
- Cholesterol 458.9mg153%
- Sodium 9558.7mg399%
- Total Carbohydrate 74.8g25%
- Dietary Fiber 6.8g28%
- Sugars 5.6g
- Protein 121.1g243%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure meatballs are evenly sized for consistent cooking.
You can substitute ground beef for the veal and pork if preferred, though the traditional mix provides a more tender texture.
Serve with mashed potatoes, egg noodles, or rice, and garnish with fresh dill or lingonberry jam.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
If the gravy is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the slow cooker during the last 30 minutes of cooking.
