Swedish Meatballs Recipe by Ina Garten That Brings Classic Comfort

Swedish meatballs dance on the palate with an irresistible blend of tradition and flavor.

These delicate orbs of seasoned meat carry centuries of culinary heritage within their tender embrace.

Perfectly spiced and crafted with love, they whisper stories from Scandinavian kitchens.

Ground meats mingle with fragrant herbs, creating a symphony of taste that transports you straight to Stockholm.

Each sphere promises a luscious journey through robust textures and rich, creamy sauce.

Generations of home cooks have perfected this beloved recipe, turning simple ingredients into a masterpiece of comfort.

Let these meatballs be your passport to an unforgettable dining adventure.

Cooking Guide for Meatballs

• Craft Flavor-Packed Meat Mixture

Create a delicious base by blending breadcrumbs with aromatic seasonings. Combine smooth dairy, zesty Worcestershire sauce, and finely chopped aromatics. Gently fold ground meats and eggs into the mixture, ensuring a light touch to keep the texture tender and delicate.

• Shape and Chill Delectable Spheres

Roll the meat mixture into uniform, bite-sized orbs about an inch wide. Arrange these little flavor bombs on a lightly greased baking sheet. Tuck them into the refrigerator for an hour to help them hold their perfect shape during cooking.

• Roast to Golden Perfection

Fire up the oven to a sizzling 400°F. Bake the meatballs until they develop a beautiful golden exterior and reach a safe internal temperature. The goal is a crispy outside with a juicy, succulent center that practically melts in your mouth.

• Whip Up Silky Smooth Gravy

Transform basic ingredients into a luxurious sauce. Melt butter and sprinkle flour to create a rich base. Slowly introduce beef broth and Worcestershire sauce, whisking constantly to develop a velvety texture that clings lovingly to each meatball.

• Bring the Dish Together

Stir heavy cream into the gravy, watching it transform into a luscious coating. Gently nestle the perfectly cooked meatballs into the sauce. Finish with a sprinkle of seasoning and optional fresh herbs. Serve alongside tangy lingonberry jam for an authentic Swedish feast that’ll transport your taste buds to Stockholm.

Ways to Customize Swedish Meatballs

• Swap ground meats with turkey or lamb for unique flavor profiles. Experiment with different spice combinations to make the recipe your own delicious creation.
• Refrigerating meatballs before baking helps them hold their shape and prevents crumbling. Cold mixture allows ingredients to bind together more effectively, creating a tender, juicy result.
• Replace traditional breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers. These substitutions work seamlessly without compromising the meatballs' rich, comforting texture.
• If gravy becomes too thick, thin it with additional beef broth. Conversely, for a thicker sauce, sprinkle in a bit more flour while whisking continuously. Always stir to prevent lumps and ensure smooth, silky consistency.

Presentation Tips for Swedish Meatballs

• Serve with Hearty Sides: Pair these meatballs with creamy mashed potatoes, steamed white rice, or buttery egg noodles to soak up the rich, velvety gravy.
• Create a Scandinavian Feast: Accompany the meatballs with traditional Swedish sides like pickled cucumbers, roasted root vegetables, and a crisp green salad for a complete Nordic-inspired meal.
• Elevate with Fresh Garnishes: Sprinkle chopped fresh parsley or chives on top, and add a dollop of lingonberry jam for a tangy contrast that cuts through the meat's richness.
• Wine Pairing Perfection: Complement the meatballs with a medium-bodied red wine like Pinot Noir or a crisp, light lager to enhance the dish's robust flavors.

Storing Swedish Meatballs the Right Way

• Meal Planning & Storage Advice
• Strategic Batch Cooking: Prepare double the meatball recipe and freeze half for quick future meals. Separate uncooked meatballs into portion-sized freezer bags for convenient weeknight dinners.
• Optimal Refrigeration: Store cooked meatballs and gravy in airtight containers for up to 4 days. Cool completely before sealing to prevent moisture buildup and maintain delicious texture.
• Smart Reheating Technique: Warm refrigerated meatballs gently in gravy over medium-low heat, stirring occasionally to prevent sticking. Add splash of beef broth if sauce becomes too thick during reheating.
• Freezer-Friendly Preservation: Freeze uncooked or cooked meatballs for maximum 3 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in refrigerator before reheating.

Quick Recipe Overview

Prep Time: 50 minutes

Cook Time: 45 minutes

Total Time: 1 hour 35 minutes

Calories: 400 kcal

Servings: 5

Everything in Ina Garten Swedish Meatballs

• Breadcrumbs: Choose fine, dry breadcrumbs for smooth texture and even binding.
• Unsalted Butter: Select high-quality, fresh butter for rich, smooth flavor.
• Onion: Pick sweet, crisp onions for delicate aromatic undertones.
• Garlic: Use fresh, firm garlic cloves for robust, zesty punch.
• Allspice: Select whole ground allspice for warm, complex flavor profile.
• Salt: Opt for fine sea salt for balanced seasoning.
• White Pepper: Choose freshly ground white pepper for subtle heat.
• Whole Milk: Select whole milk for creamy, luxurious consistency.
• Worcestershire Sauce: Use authentic, tangy sauce for depth of flavor.

• Ground Beef: Select lean ground beef with moderate fat content.
• Ground Pork: Choose fresh ground pork for tender, juicy texture.
• Eggs: Use fresh, room-temperature eggs for perfect binding.

• Butter: Select high-quality, unsalted butter for smooth base.
• Flour: Use all-purpose flour for consistent thickening.
• Beef Broth: Choose rich, low-sodium beef broth for deep flavor.
• Heavy Cream: Select fresh, full-fat cream for velvety texture.

• Parsley: Pick vibrant, fresh parsley for bright finishing touch.
• Lingonberry Jam: Select authentic Swedish lingonberry preserve for traditional accompaniment.

Cooking Tools for Swedish Meatballs

• Mixing Bowl: Large, sturdy bowl for combining meat and breadcrumb mixture.
• Measuring Cups and Spoons: Precise tools for accurate ingredient portions.
• Skillet: Heavy-bottomed pan for creating creamy gravy.
• Whisk: Essential for smooth, lump-free sauce preparation.
• Baking Sheet: Flat pan for shaping and cooking meatballs.
• Plastic Wrap: Covers meatballs during chilling process.
• Meat Thermometer: Ensures meatballs reach safe internal temperature.
• Sharp Knife: Helps finely chop onions and garlic.
• Cutting Board: Clean surface for ingredient preparation.

Classic Ina Garten Swedish Meatballs Recipe

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4.6 from 35 reviews

• Total Time: 1 hour 35 minutes
• Yield: 5 1x

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Description

Ina Garten’s Swedish meatballs blend tender meat with creamy sauce, drawing inspiration from classic Scandinavian cuisine. Rich beef and pork combine with aromatic spices, creating a comforting dish you’ll savor with lingonberry jam and buttered egg noodles.

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Ingredients

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• ¾ lb (340 g) lean ground beef
• ½ lb (227 g) lean ground pork
• 1 cup (240 ml) breadcrumbs
• ½ cup (120 ml) milk
• 1 large egg plus 1 egg white, beaten
• 2 tbsps unsalted butter
• ⅓ cup (80 ml) minced white onion
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• ¼ tsp ground allspice
• Kosher salt
• Freshly ground white pepper
• 2 tbsps unsalted butter
• 2 tbsps all-purpose flour
• 1 ½ cups (360 ml) low-sodium beef broth
• 1 tsp Worcestershire sauce
• ¼ cup (60 ml) heavy cream
• Freshly ground black pepper
• 2 tbsps chopped fresh parsley (optional)
• Vegetable oil, for brushing

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Instructions

1. Mixture Preparation: Blend panko breadcrumbs, softened butter, diced onion, minced garlic, allspice, kosher salt, and white pepper in a large mixing bowl until evenly distributed.
2. Liquid Integration: Incorporate whole milk and Worcestershire sauce, stirring gently to prevent egg scrambling when added later.
3. Meat Combination: Fold ground beef, ground pork, and beaten eggs into the seasoned mixture using hands, ensuring thorough but gentle mixing to maintain meat’s tender texture.
4. Shaping and Chilling: Form meat mixture into uniform 1-inch spheres, arrange on a greased baking sheet, and refrigerate for one hour to enhance flavor cohesion and structural stability.
5. Roasting Process: Heat oven to 400°F, then bake meatballs for 18-22 minutes, rotating midway to ensure consistent browning and reaching an internal temperature of 160°F.
6. Gravy Construction: Melt butter in a heavy skillet, whisk in flour to create a smooth roux, then gradually add beef broth and Worcestershire sauce, simmering until the mixture thickens.
7. Sauce Finalization: Stir in heavy cream, adjusting seasoning with salt and black pepper, then gently immerse cooked meatballs in the velvety sauce, allowing them to absorb the rich flavors.
8. Serving Suggestion: Plate meatballs with accompanying gravy, garnish with fresh parsley, and serve alongside traditional lingonberry jam for an authentic Swedish dining experience.

Notes

• Chill for Cohesion: Refrigerating the meatball mixture for at least an hour helps ingredients bind together, preventing crumbly textures and ensuring a tender, succulent bite.
• Avoid Overworking Meat: Gently mix ingredients to prevent tough meatballs; use light touch when folding and shaping to maintain a delicate, soft texture.
• Temperature Matters: Use a meat thermometer to confirm 160°F internal temperature, guaranteeing food safety without overcooking and drying out the meatballs.
• Gravy Technique: Whisk roux and broth slowly and consistently to create a smooth, lump-free sauce that coats meatballs with rich, velvety goodness.

• Prep Time: 50 minutes
• Cook Time: 45 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Swedish

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 100 mg