How To Make Comforting And Delicious Swedish Meatballs
I’ve recently updated my Swedish Meatball recipe with fresh tips, extra photos, and a video tutorial. You can click here to check out the new version!
These savory and delicious Swedish Meatballs are the ultimate comfort food! You will surely enjoy this adaptation of my Mom’s tried-and-true recipe.
While I love finding and creating new recipes, there is something so special about a tried-and-true family favorite. My mom’s recipe for Swedish Meatballs is one of those memory-saturated dishes for me. It is simple, comforting, and always a crowd-pleaser!
What Is The Difference Between Swedish Meatballs And Regular Meatballs?
While Italian meatballs are typically medium to large-sized, Swedish meatballs are usually bite-sized. Additionally, Italian meatballs are seasoned with spices like oregano and garlic. On the other hand, Swedish meatballs typically contain spices like paprika, nutmeg, and allspice.
What Is The Secret Ingredient In This Dish?
While many recipes for Swedish Meatballs call for a lengthy list of ingredients, my mom’s adaptation could not be easier, due to a secret ingredient! McCormick’s dried minced onions are the star of this recipe. These dried onions give the meatballs a rich, slightly sweet flavor, similar to a French onion soup. Not only are they delicious, but they will also save you the time (and tears) spent chopping an onion!
Are Swedish Meatballs Actually Swedish?
Contrary to popular belief, this savory dish actually originated in Turkey. King Charles XII brought this Turkish dish to Sweden when he returned from Turkey after the Great Northern War. However, no matter the origin, people all over the world enjoy these meatballs!
What Is In Comforting And Delicious Swedish Meatballs?
These meatballs are hearty, creamy, and practically irresistible. With just a few simple ingredients you probably already have on hand, you can serve these up in no time! To make this family favorite, you need:
- Ground beef
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Breadcrumbs – My mom always used white bread in her meatballs, but feel free to substitute it with whatever bread you have on hand! I love to use Dave’s Killer Bread.
- Eggs
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Kosher salt
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Pepper
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Paprika
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Dried minced onions- While any dried minced onions will do, I always prefer McCormicks.
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Canned cream of mushroom soup
- Water
How Should I Serve Swedish Meatballs?
Swedish Meatballs make a great appetizer, tailgating food, or dinner. If I am serving these meatballs at a tailgate or as an appetizer, I will serve them by themselves with toothpicks. While Swedish Meatballs are delicious on their own, I also love serving them over egg noodles or rice for dinner. However, no matter how you serve them, these meatballs are sure to be gone in no time!
Watch Me Make Swedish Meatballs:
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Let me know how you enjoy this family favorite in the comments below. As always, thank you so much for stopping by. Be blessed and stay savvy!!!
How To Make Comforting And Delicious Swedish Meatballs
These savory and delicious Swedish Meatballs are the ultimate comfort food!
Ingredients
- 2 eggs
- 2 pounds of ground beef
- 2 tablespoons dried minced onions (While any dried minced onions will do, I always prefer McCormick's.)
- 1/2 cup of bread crumbs (My mom always used white bread in her meatballs, but feel free to substitute it with whichever bread you have on hand. I love to use Dave’s Killer Bread.)
- 1 teaspoon of Kosher salt
- 1/2 teaspoon of pepper
- 2 teaspoons paprika
- 2 tablespoons of butter
- 1 cup beef broth (I love the Kroma 24K Beef Bone Broth.)
- 1 can cream of mushroom soup
- 1/4 cup sour cream
- 1 tablespoon Worcestershire sauce
Instructions
1. Whisk together the breadcrumbs and eggs until fully combined.
2. Mix together the ground beef with salt, pepper, paprika, and dried minced onions in a large bowl.
3. Add in your bread crumb mixture to the ground beef mixture and roll your meatballs out.
4. Heat butter (or olive oil) in a cast iron skillet over medium heat and brown the meatballs on all sides.
5. In a small bowl, stir together your beef broth, cream of mushroom soup, sour cream, and Worcestershire sauce.
6. To make these in the slow cooker, transfer your meatballs into the slow cooker and pour the sauce over the top. Heat on low until the meatballs are bubbling (which will be about five hours). To make them in the pan, pour the sauce over the meatballs in your skillet and let the meatballs simmer until they're cooked through (which will take about 15-20 minutes).
7. Serve warm and store leftovers in an airtight container in the fridge for up to three days!
Hi Liz! Thank you for being a follower of the blog and for your kind words!! I bake the meatballs until no longer pink in the middle, and then I just let them gently simmer in the sauce until time to eat. I will edit the recipe:-) Blessings to you!!
Hi Jamie, Love your website! In the video you mention popping the meatballs in the oven but that step isn’t in the written recipe. How long and what temp for the oven step? Thanks!