Best Ever Swedish Meatballs
Pro tip:
Bake your meatballs instead of pan searing them - they come together quickly with less mess and still stay moist in the oven!
There are a few main dishes that immediately come to mind when we think of Swedish food and for me, that’s usually an opportunity to educate. There is so much more to Swedish food than meatballs, cinnamon rolls, and pickled fish. While these dishes are all delicious classics, I want my readers to walk away with a better understanding of how Swedes approach cooking and eating and less about associating Swedes with Swedish meatballs. This is why I tend to fuse Swedish food with San Francisco local produce and creative preparations - it sheds light on different ways to enjoy Swedish cuisine that strays from the same main ingredients time over time.
After going on this soap box, however, I am here to say that some things are best left untouched. And Swedish meatballs are one of these things. Every single time I bite into a plate of Swedish meatballs with buttery, creamy mashed potatoes, vinegar-y pickles, and tart lingonberries - I am transported back to Sweden and that cozy “mysa” feeling. Mysa translates to “getting cozy” among other things in Swedish, and is the Danish equivalent to “hygge” that you’ve probably heard about. There’s also a term called “husmanskost” which translates to Swedish comfort food, and this dish certainly falls under that. Aromatic, warm, and hearty.
These meatballs are perfect for enjoying on a skewer as an appetizer during Midsummer, or smothered in gravy with sides for dinner. Here’s how I make them!
Best Ever Swedish Meatballs
Serves 5, 35-40 minutes to prepare
Ingredients:
1 lb 80/20 ground beef
1 lb 90/10 ground pork
2 cloves garlic, crushed
¾ c panko (gluten free breadcrumbs will work)
½ c grated parmesan
1 egg whisked
½ cup milk (non-dairy works)
½ tsp oregano
½ tsp allspice
¾ tsp onion powder (I do not use fresh onion in my recipe)
½ tsp nutmeg
2 tsp salt
Instructions:
Preheat the oven to 400 degrees F and line a large baking sheet or (2) smaller baking sheets with parchment paper.
Combine all spices and thoroughly mix, set aside.
Whisk egg and set aside.
Add all ingredients aside from spices and egg to a bowl, then add spices and egg on top.
Thouroughly mix using your hands (gloves can be helpful here if you’re squeamish) until well combined. While it’s very important to mix well, try to avoid over mixing or the meatballs may become tough. This should come together in a few minutes max.
Using a digital kitchen scale, weigh out 50 gram balls of meat and form into a meatball size one by one, transferring to the cookie sheet. It can vary, but 50 grams usually transfers to between ¼ and ⅓ US measuring cup (if you do not have a scale). The most important thing is that each meatball is the same size so that the meat cooks evenly.
You will get anywhere from 20-22 meatballs
Bake the meatballs at 400 degrees for 20 minutes or until the digital thermometer reads 165 F.
Start checking the temperature at 20 degrees and add 1-2 more minutes as needed, but try not to overcook. Nobody likes a dry meatball!
Remove the meatballs from the oven and serve immediately.
If needing to reheat, add meatballs to 9x13 glass dish with a splash of water or animal stock, cover in tin foil, and bake at 375 degrees F for 10-15 minutes.
Serve with your favorite brown gravy recipe, creamy mashed potatoes, and fresh lingonberries for a traditional Swedish treat!
Hope you enjoy!
Amelia
