Swedish Meatballs – an authentic family recipe that’s quick and easy to make! These meatballs are soft, juicy, and smothered in rich and creamy gravy.
I pulled this recipe from my maternal family cookbook, a recipe which originally came from Erickson’s Delicatessen located in the once Swedish neighborhood of Andersonville, Chicago. The Swedish deli first opened it doors in 1925 – serving the Swedish community favorites from home such as herring, lingonberries, Swedish sausage, and of course meatballs. This is an adaptation of that recipe. (Update – sadly, after 90 years, Erickson’s Delicatessen closed it doors in 2015).
Swedish meatballs are a comfort classic in our home. Growing up with Jim Henson’s, The Muppet Show, anytime the Swedish Chef came on, I remember my mom saying, ‘Oh I love the Swedish Chef’ (no bias there on her part) 😉
I remember one particular sketch when the Swedish Chef made Swedish Meatballs. As he moved the meatballs around in the pan, one fell out with an audible ‘boing’. Realizing the bouncy quality of his meatballs, he then began hitting them into the audience using a tennis racket (video, here). As a child you can image how badly I wanted to do the same thing with my mothers meatballs, though I fortunately had enough sense not to try it.
These Swedish meatballs are soft, juicy, and perfectly sauced in rich and creamy gravy. For a stellar flavor and texture, you’ve got to use a combination of ground beef and pork (to keep the babies juicy and soft, don’t go for lean – if you’re making these, you might as well go all in).
Serve with egg noodles, potatoes, or lingonberry jam.
- Meatballs
- 1 small russet potato
- ½ small yellow onion, grated
- ¼ cup plain bread crumbs
- 1 large egg, beaten
- 1 tablespoon water
- ¾ pound ground beef
- ¾ pound ground pork
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon allspice
- ⅛ teaspoon of cardamon
- 2 tablespoons unsalted butter
- Gravy
- 2 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups beef stock
- ½ cup heavy cream
- ½ teaspoon sherry vinegar
- kosher salt
- freshly ground black pepper
- 2 tablespoons parsley, chopped (optional)
- Fill a medium saucepan with water and bring to a boil. Peel and quarter the potato. Add to the boiling water and cook for 15 minutes. Drain and mash (if you have a potato ricer, that will work too).
- In a large bowl add the mashed potato, onion, bread crumbs, egg, water, beef, pork, salt, black pepper, allspice, and cardamon.
- Using your hands, shape the meatballs into 1-inch rounds and place on a large plate.
- In a large skillet over medium heat, warm 1 tablespoon of butter. Add half of the meatballs and sauté until golden brown on all sides, about 7-10 minutes. Remove, and transfer to a large plate tented with foil. Add another tablespoon of butter and cook the other half of the meatballs in the same manner.
- To make the gravy, in the same skillet add 2 tablespoons of butter and warm over medium heat. Whisk the flour into the butter and cook for 4 - 5 minutes until golden brown. Then slowly whisk the beef stock into the butter mixture to make a roux. Once combined, add the heavy cream, sherry vinegar, and season with salt and pepper. Increase the heat to bring it to a gentle simmer and cook until thickened, about 8 - 10 minutes. Taste and adjust seasoning, if needed.
- Transfer the meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
- Garnish with parsley, serve and Enjoy!
This not the recipe for real authentic Swedish meatballs. It’s got some parts but my grandmother who was Swedish has a better recipe and I’d never share it .
Makes me wonder where you got yours ,just curious ,it has some parts but it’s off.
Did you get from a Swed?
Hi Laura. Thanks for the note. My grandmother was also Swedish. I remember her homemade gravlax, pepparkakor, glogg, and various other Swedish classics, to include the meatballs. I mentioned in the body of the post that she enjoyed using a meatball recipe from Erickson’s Delicatessen located in the once Swedish neighborhood of Andersonville, Chicago. The deli first opened its doors in 1925, but sadly after 90 years of business, closed just a few years ago.
As with most local dishes, there are variations of recipes according to what has been passed down within families. I am certain that your grandmother’s recipe is delicious. But I assure you that this recipe came from a Swed as well.
Thanks again for reaching out and I hope you have a great week!
Kat… #1 what a bummer that the Chitown deli closed right 🙁 I know I was always wanting to go there and just never quite made it sadly 🙁 I love your blast from the past stories…you seriously made me feel all warm and nostalgic. I never watched the Muppets (i know I am an immigrant) but I remember the Swedish he was da bomb 🙂 I really want to try these. I have’t made Swedish meatballs in FOREVER… I think it’s time to visit IKEA for some Lingonberry jam as well 🙂
I want to make a gluten-free version for my mom. I can use arrowroot in place of the flour in the sauce, but what can I use in place of bread-crumbs? Would gluten-free bread crumbs work?
P.S. My Swedish great-great-grandfather came from Chicago to Minnesota…our family records were lost in the Great Fire as far as we know
Hi Jody. I have not made these with gluten-free bread crumbs, but they would be my suggestion for the closest bread crumb substitute.
That’s a shame your family’s records were lost in the Great Fire! I hope your family has at least been able to write down the history they remember since then. It really is so interesting to pass that information down from generation to generation! I hope you and your mom enjoy this recipe 🙂
Also…I’m not finding sherry vinegar. Would you suggest sherry (or cooking sherry), or a different vinegar?
You know what’s funny – I never had a problem finding sherry vinegar until we moved out to the Bay Area. I finally found some at one of those Whole Foods-type stores. Sometimes you’ll see it labeled as ‘vinagre de Jerez’ instead of sherry vinegar. If you have one of those stores nearby, check there – sherry vinegar is just one of those ingredients that’s just so amazing, it’s hard to find a true substitute. That being said, if you just can’t find it – I wouldn’t use sherry or even sherry wine vinegar – it just doesn’t have the same acidity or complexity. I think your next best bet is to use Champagne vinegar. It has a wonderful flavor (and it’s fantastic splashed on some steamed veggies with some olive oil and s&p)! And I have never had an issue finding it in general grocery stores. My second option would actually be to use congnac – you’ll get some nice complimenting flavors out of that as well.
for Auntie Carol! Double Zowie! You finally gave up your Five Star Recipe for Swedish Meatballs to your darling niece and at long last I can make them! and needless to say they are non-gaseous. Happy,happy Llois
Well….it’s not exactly the same recipe – I took some ‘artistic liberties’. You may still need to bug Carol for the original 😛 Either way, I’m sure you’ll enjoy this version as well! 🙂
Wow, I love Swedish Meatballs. I really do. That combination of beef and pork is so perfect! Mashed potatoes are my favorite side, perfect for scooping up loads of gravy. I find Lingonberries at the grocery store from time to time but usually over-priced. My favorite place to get them is Ikea if I’m in that area. At least they are reasonably-priced! And obviously Swedish. 🙂 Thank you for sharing this awesome recipe. I hope you post more dishes from the Family Cookbook your aunt made! I made a similar cookbook for my family and friends with all their favorite dishes. It is such a treasure to have those recipes at hand so everyone can enjoy them.
Yes, whenever I’m at an Ikea I also stock up on lingonberries 🙂 Family cookbooks are definitely a treasure! It’s like your own personal history book – every recipe has a story 🙂
These are going to the Hyacinth Place Halloween Party – sound just great, Kathleen! Your Mom and I will be eating them….
Great! I hope everyone enjoys them! After a few cocktails perhaps you two can channel your inner Swedish Chef! 🙂
SESAME STREET!! Big Bird! Talk about a blast from the past!! I love that I’m talking about big bird while drooling over these meatballs. This is really interesting, I’ve never seen this before. I probably did have it when I was travelling in Europe, I just didn’t recognise it as this. It looks so tasty. That sauce I know will be fab with juicy meatballs. Pinning! Thanks as always for another unique idea, you ROCK!
Thanks, Nagi! Jim Henson’s creations are so wonderful! These bite-sized meatballs of so full of juicy flavor – I’m sure you’ll love them! 🙂
I love Swedish meatballs and I definitely prefer the homemade version, mixing beef and pork! These look delicious!
Thanks, Mira! Homemade is always better 🙂
The Swedish chef was my favorite too. These meatballs are exactly what one would picture when thinking about Swedish meatballs and I can’t wait to try your recipe.
Yes, but let’s hope there not as bouncy as the one’s he made! No tennis racket needed 😉
Yum!! A great choice for the cooler weather. Just the other day I was thinking about the Swedish Chief. Bork, bork, bork!
Isn’t he the best! Love him! These are a cool weather comfort food, for sure!