Recipe by Chef John
"Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
yellow onion, finely chopped
1 1/2 teaspoons
plain bread crumbs
freshly ground black pepper
cayenne pepper, or to taste
ground beef chuck
3 1/4 cups
salt and freshly ground black pepper to taste
The aroma of these as I was mixing them were wonderful, and the flavor was great too. However, there are a few key ingredients left out of the original recipe post, so this is how I made my gravy:
2 T butter
1/4 cup flour
1.5 cups beef stock
1/2 cup cream
1/2 teaspoon sugar
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
The recipe doesn't say how many meatballs this made. Making 2-3 tablespoon-sized meatballs gave me about 34 pretty big meatballs (like, spaghetti-and-meatball size versus IKEA meatball size), which needed to cook longer than the 20 minutes allotted. Mine ended up cooking for 40 minutes, and were slightly tough on the outside, and the temp only got to 150 inside with my thermometer, but they were definitely done. I think next time I will cook for a little longer at a lower temp to not have the outside so overdone.
Also, the recipe called for making the gravy before making the meatballs, but I would definitely make the gravy AFTER they are cooked since it really doesn't take more than a few minutes to whisk up. The amount of gravy made with my measurements there only really coated about half the recipe (the hubby is a gravy fanatic, plus we wanted some for the potatoes too), so I'd at least double it next time since it's very thick, and doesn't stretch far. Because I was waiting so long for the meatballs to cook, the gravy got super thick, but a little splash of beef stock helped loosen it as I warmed it back up on the stove.
I want to try these meatballs, however in the instructions, #5 states to whisk in Worcestershire sauce. I don't see that in the ingredient list. How much do you use?
I just viewed Chef John's video for the Swedish Meatballs. This dish has always been one of my favorites and I have been looking for a recipe which tastes great. This one is the recipe I've been looking for. BTW, the video was most instructive and his delivery was very entertaining. I found your sense of humor to be very much like my own.
This is absolutely amazing!!! I just got done making, and the meatballs are the best I've ever made! The flavor of just the meatballs alone are outstanding! I did double the gravy and added 2 beef bouillon cubes for more flavor, but beyond that, I didn't change a thing! AMAZING!
I've kinda winged Swedish meatballs for a while now, but this recipe really refined what I was doing. Totally awesome. I changed things ever so slightly - mixed the breadcrumbs with the milk ahead of time because that worked so well in the Italian meatballs. And I did not start the sauce until the meatballs were in the oven - in fact, sauce and meatballs finished at just the same time. Not buying frozen meatballs ever again!
Very good! I used ground chicken for the meat (because that is what I had on hand) and added extra breadcrumbs to make up for the extra moisture in ground chicken. Loved the meatball seasoning. Gravy was very good, used lowfat condensed milk in place of cream and for extra deep flavor in the gravy, I added about a 1/2 tsp. instant coffee. I know it sounds weird, but this is an ingredient I have always put in Swedish meatballs to deepen the flavor. I served them over spatzle.
As a Norwegian cook who also cooks Swedish, I can assure you that authentic Swedish meatballs do NOT have either cayenne pepper or Worcestershire sauce in them---only regular black pepper, to taste. Otherwise, exactly the right recipe.
I thought this recipe was really good, although I share the opinion of another reviewer which is to make & cook the meatballs first. I was in a rush so this made the cooking time faster, and took a couple extra shortcuts. I did not saute the onions-I just minced them, and did not chill the meatballs either, I just rolled them & tossed them right in the oven. (came out fine!) I started the gravy (I also added a bit of nutmeg to the sauce)after the meatballs were in the oven for about 10 minutes so both were hot & ready at the same time. I should add that I only made enough meatballs for 3 but kept the gravy amount as written so we would have plenty for the egg noodles we topped this dish with. We loved the flavor, and these will replace the recipe I've used in the past!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Swedish Meatballs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 322
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make amazing Swedish meatballs in a savory sauce.
See how to make easy, twice-baked Swedish meatballs in a creamy sauce.
See how to turn regular beef meatballs into a ricotta-filled sensation.