This recipe for Swedish meatballs has been a family favorite for years. I discovered this combination on a cold winter evening when I wanted something comforting, quick, and made entirely from pantry staples. The meatballs bake in the oven first so they keep a tender interior while developing a light golden crust, then they finish simmering in a rich, velvety sauce made from butter, flour, beef broth, Worcestershire, and a splash of apple cider vinegar. The first time I served them my kids declared it a new favorite and my mother asked for the recipe before dessert.

What makes these meatballs special is the balance between familiar spices and the silky sauce. The seasoning of allspice and a whisper of nutmeg evokes the Scandinavian roots without overpowering the beef. Simmering the cooked meat in the sauce allows the flavors to marry and keeps the meatballs moist. Serve them over buttered egg noodles or fluffy mashed potatoes, garnish with fresh parsley, and for a touch of authentic contrast include a spoonful of lingonberry jam. The sweet and tart jam against the savory sauce is what keeps people asking for seconds.

Ingredients

• Ground beef: Use 2 pounds of lean ground beef for a balance of flavor and texture. I typically choose 85 percent lean for juiciness without too much shrinkage. If you prefer a more traditional texture, combine 1 pound ground beef and 1 pound ground pork.
• Breadcrumbs: One cup of unseasoned breadcrumbs, dried or fresh, provides structure and soaks up the milk to keep meatballs tender. Panko will give a lighter crumb but traditional fine breadcrumbs work best for a compact ball.
• Milk and egg: A quarter cup milk and one lightly beaten egg bind the mixture and add moisture. Whole milk gives the richest result, but 2 percent works fine in a pinch.
• Seasonings: One teaspoon salt, one half teaspoon onion powder, one quarter teaspoon allspice, one eighth teaspoon nutmeg, and freshly ground black pepper to taste. The allspice and nutmeg give the meatballs their characteristic warmth.
• Butter and flour for the sauce: Six tablespoons salted butter and six tablespoons all purpose flour make a roux that thickens four cups of low sodium beef broth into a luxurious sauce.
• Finishing ingredients: One tablespoon Worcestershire sauce, one half teaspoon apple cider vinegar, and one third cup sour cream added at the end create depth and creaminess. Taste and adjust salt and pepper as needed.
• To serve: About eight ounces of cooked egg noodles or prepared mashed potatoes, fresh minced parsley for garnish, and lingonberry jam for a classic sweet and tart finish.

Instructions

Preheat and prepare baking sheet: Preheat oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with foil or parchment and set aside. This helps with cleanup and allows even browning while keeping the meatballs from sitting in rendered fat. Make the meatball mix: In a large bowl combine 2 pounds ground beef, 1 cup breadcrumbs, 1 quarter cup milk, 1 lightly beaten egg, 1 teaspoon salt, one half teaspoon onion powder, one quarter teaspoon allspice, one eighth teaspoon nutmeg, and a few turns of freshly ground black pepper. Use your hands to mix gently until just combined. Avoid overworking to keep the meatballs tender. Portion and shape: Scoop the mixture into 3 tablespoon mounds using a cookie scoop or tablespoon and roll gently into rounds measuring roughly 1 and a half to 2 inches across. Aim for about 24 meatballs total. Keeping them uniform helps ensure even cooking. Bake until golden: Arrange meatballs at least one inch apart on the prepared sheet and bake for about 20 minutes or until golden and cooked through. Test one in the center to ensure there is no pink. Remove to a paper towel lined plate to drain any excess grease before finishing in the sauce. Prepare the sauce: While meatballs bake, heat a large skillet over medium high heat and melt six tablespoons butter. Whisk in six tablespoons all purpose flour and cook for about two minutes while whisking to cook off the raw flour taste. Slowly pour in four cups low sodium beef broth while continuing to whisk to prevent lumps. Add one tablespoon Worcestershire sauce and one half teaspoon apple cider vinegar. Bring to a simmer and cook about five minutes until thickened. Temper the sour cream and finish: Measure one third cup sour cream into a bowl and stir in one ladle of the hot sauce to temper it, then another ladle until smooth. Whisk the tempered sour cream into the skillet and adjust seasoning with salt and pepper, adding in quarter teaspoon increments until the sauce tastes balanced. Combine and serve: Carefully nestle the cooked meatballs into the warm sauce and spoon sauce over them so all sides are coated. Serve hot over buttered egg noodles or mashed potatoes. Garnish with minced parsley and offer lingonberry jam on the side for a bright contrast.

Storage Tips

To store, cool the meatballs and sauce completely before refrigerating. Place meatballs in a shallow airtight container and cover with sauce to help maintain moisture. Refrigerate for up to four days. For freezing, arrange baked meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer safe bag. Store sauce in a separate freezer container. Thaw overnight in the refrigerator and reheat gently in a skillet over low heat, stirring occasionally. If the sauce looks slightly separated after freezing, whisk in a splash of warm broth or a small spoonful of sour cream off heat to bring it back together.

Ingredient Substitutions

If you prefer a juicier meatball, substitute one pound of the beef with one pound ground pork. For gluten free, use gluten free breadcrumbs and replace all purpose flour with a gluten free flour blend for the roux, though the sauce texture may be slightly different. To reduce dairy, swap sour cream for a lactose free sour cream or plain Greek style dairy free yogurt, adding it off heat to avoid splitting. If you like a brighter sauce, add an extra teaspoon of apple cider vinegar and a splash more Worcestershire for complexity.

Serving Suggestions

Serve over buttered egg noodles for a classic pairing or spoon over creamy mashed potatoes for a heartier option. On the side, roasted root vegetables or steamed green beans add color and contrast. For a simple garnish, sprinkle chopped fresh parsley and serve lingonberry jam in a small bowl for guests to add a dollop. A crisp cucumber salad or pickled beets also work nicely to cut through the richness.

Cultural Background

Scandinavian meatballs trace back to regional peasant cooking where preserved and readily available ingredients were combined for hearty meals. In Sweden, spices like allspice and nutmeg are traditional and give the meatballs their gentle warmth. Serving the meat with lingonberry jam balances the savory richness with tart sweetness, a pairing that has been enjoyed for generations. Variations exist across Nordic countries and in many homes, recipes are passed down with small personal tweaks.

Seasonal Adaptations

In winter, serve these meatballs with buttered egg noodles, braised red cabbage, and roasted root vegetables for a cozy spread. In spring and summer, lighten the plate with a green salad and steamed asparagus and swap whole milk sour cream for a lighter cultured option. For holiday gatherings, double the batch and present the meatballs in a chafing dish with lingonberry jam on the side for guests to help themselves.

Meal Prep Tips

To streamline weeknight cooking, form and bake meatballs in advance and store them in the refrigerator. Reheat in the sauce for 10 to 15 minutes on low heat until warmed through. You can also freeze fully cooked meatballs and heat them directly from frozen in simmering sauce, adding a few extra minutes. Portion into individual containers with noodles for easy grab and go meals that reheat well in the microwave or on the stove.

These meatballs are a dependable crowd pleaser that bring comfort and a little Scandinavian flair to any table. Try making extra and freezing for quick dinners all month long. Enjoy the little ritual of serving with lingonberry jam and fresh parsley its a small touch that makes this dish feel special.