Tuesday, March 27, 2018

Homemade Swedish Meatballs

Homemade Swedish Meatball recipe

Last year, I shared my recipe for my take on the cream sauce that IKEA serves with its Swedish meatballs. A few weeks ago, during a trip to Memphis, I paid a visit to IKEA and ordered a plate of Swedish meatballs. When we returned home, I was inspired to come up with a recipe for homemade Swedish meatballs. (Previously, I had been using frozen meatballs.) The resulting dish was delicious.

Homemade Swedish Meatballs

Ingredients:
4.5 lbs ground beef
1 teaspoon allspice
1 teaspoon nutmeg
4 Tablespoons ground parsley
2 teaspoons garlic powder
3/4 teaspoons ground pepper
1 medium sized onion, minced
1/3 cup bread crumbs (I used Panko)
2 teaspoons Worcestershire sauce
4 eggs, beaten
1.5 Tablespoons olive oil


Directions:
In a large mixing bowl, mix ground beef, spices (allspice, nutmeg, ground parsley, garlic powder, and ground pepper), onion, bread crumbs, Worcestershire sauce, and eggs. I have found that using your hands (as long as you wash them thoroughly before and after) is the easiest way to combine the ingredients.

homemade swedish meatballs recipe
homemade swedish meatballs recipe
homemade swedish meatballs recipe

Use your hands to create meatballs. The recipe makes approximately 26 medium-sized meatballs (around 1.5 inches in diameter).

homemade swedish meatballs recipe

In a skillet with a lid, heat olive oil, and add meatballs. Cook covered until outsides are brown and centers are no longer pink, turning every few minutes. Add additional oil as needed to prevent meatballs from sticking to the pan.

homemade swedish meatballs recipe

Serve with lingonberry jam and homemade cream sauce. (Tap here for my cream sauce recipe.)

4 comments:

  1. Anonymous3/28/2018

    Yummy! Eileen

    ReplyDelete
  2. Anonymous3/28/2018

    Have you ever tried using lower fat ground beef? Or maybe removing some of that liquefied fat as the meatballs cook, so they brown instead of braise? I always use the 93/7 beef, or even lower fat if I can find it. It still gives off some moisture, but it's easy to drain or blot away as you're cooking. Maybe doing 2 batches instead of one would help, too. Or cooking on medium without a lid. It's just that last picture...

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  3. I made this recipe but substituted ground kale instead of parsley (which I dehydrate myself from my garden) and used venison burger (far less fat than commercial beef and way better for you), with one fewer eggs. It was delicious! Thank you.

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  4. Anonymous4/05/2018

    I use ground pork for my swedish meatballs. It's cheaper and the meatballs are softer.

    Josée

    ReplyDelete