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Swedish Meatballs: An Old Favorite from My Family Cookbook

Swedish meatballs are a dish that feels like home. For me, they bring back memories of my mom’s cooking and flipping through well-worn pages of my family cookbook. This recipe may not be the classic version straight from Sweden, but it’s been a staple in my family for years.

It’s simple, hearty, and comes together with ingredients that are easy to keep on hand. While I don’t make it as often anymore—thanks to one kid’s dislike of mushroom soup—it still makes its way onto our dinner table every so often. And when it does, it’s always a hit for the rest of us.

This version might skip some of the traditional ingredients, but it’s still a flavorful and satisfying dish. Whether you’re serving it for a casual dinner or a holiday spread, Swedish meatballs are always a great option to share with family and friends.

Homemade swedish meatballs served with potatoes and cabbage on  plate.

What Makes a “True” Swedish Meatball?

Before we get to the recipe, it’s worth understanding what sets authentic Swedish meatballs apart. Traditional Swedish meatballs, or köttbullar, are typically made with a mix of ground beef and pork.

They’re seasoned with warm spices like allspice and nutmeg, which give them a uniquely Scandinavian flavor profile. Instead of using condensed soups, they’re served with a creamy gravy made from pan drippings, broth, and heavy cream. Lingonberry jam and boiled potatoes or buttered noodles are classic accompaniments.

Now, how does my family recipe compare? This version swaps the from-scratch gravy for a creamy, mushroom soup-based sauce. It’s a quick, practical adaptation that’s ideal for busy weeknights. It may not be entirely authentic, but it’s every bit as satisfying and comforting.

Plus, there’s something charming about recipes passed down through family cookbooks, even if they’re not straight out of a Swedish kitchen.

Why Swedish Meatballs Belong at Your Next Party

Swedish meatballs are a versatile dish that can shine in a variety of settings. Here are some popular occasions where this dish works perfectly:

  1. Holiday Gatherings: Swedish meatballs are a staple on buffet tables at holiday parties. They’re easy to make in advance, keep warm in a slow cooker, and pair well with other festive dishes.
  2. Potlucks and Casual Dinners: Guests always appreciate a hearty, flavorful dish. Swedish meatballs are a crowd-pleaser and can serve as an appetizer or a main course.
  3. Weeknight Dinners: While they’re party-worthy, Swedish meatballs are also simple enough for a weekday meal. Serve them with mashed potatoes or over egg noodles for a comforting, satisfying dinner.

Even if your family has some picky eaters—like mine—you can still enjoy Swedish meatballs without much fuss. For those who aren’t fans of mushroom soup, consider serving the meatballs separately with a different sauce option on the side.

Cooking Tips for Perfect Swedish Meatballs

Achieving tender, flavorful meatballs doesn’t have to be complicated. Here are some simple tips to ensure your Swedish meatballs turn out just right:

  • Use Fresh Ingredients: Fresh parsley and minced onion add a burst of flavor to the meatball mixture. Avoid dried onion flakes for this recipe—they won’t provide the same depth of taste.
  • Don’t Overwork the Meat: Mix the ingredients just until combined. Overworking the mixture can make the meatballs dense and tough.
  • Brown Before Baking: Browning the meatballs in a skillet before baking locks in the flavor and gives them a nice texture. It’s worth the extra step!
  • Freeze for Later: Make a big batch of meatballs and freeze them raw or pre-cooked. This saves time down the road and makes weeknight dinners even easier.
Swedish meatballs served with cream sauce, potato and lingonberry jam.

Serving Suggestions for Swedish Meatballs

The beauty of Swedish meatballs is that they can be paired with a variety of sides to suit your tastes. Here are some ideas to round out your meal:

  1. Mashed Potatoes: The creamy texture of mashed potatoes is the perfect complement to the rich, savory sauce.
  2. Egg Noodles: Toss the noodles in a little butter and parsley for a simple, satisfying base.
  3. Rice or Quinoa: For a lighter option, serve the meatballs over fluffy rice or nutty quinoa.
  4. Steamed Vegetables: Add some balance to your plate with steamed green beans, broccoli, or carrots.

For a more traditional touch, serve with lingonberry jam on the side. It adds a pop of tart sweetness that pairs beautifully with the savory flavors of the meatballs.

Recipe Variations to Try

While this recipe is a favorite in its own right, it’s also highly adaptable. Here are a few ways to put your own spin on it:

  1. Make It Authentic: If you want a more traditional Swedish meatball, use a mix of ground beef and pork, and replace the soup-based sauce with a cream-and-broth gravy.
  2. Add Warm Spices: Try adding a pinch of allspice or nutmeg to the meatball mixture for a classic Scandinavian flavor.
  3. Switch Up the Sauce: For those who aren’t fans of mushroom soup (like one of my kids!), substitute a tomato-based sauce or a creamy garlic sauce.
  4. Go Gluten-Free: Use gluten-free bread crumbs or almond flour to make the recipe gluten-friendly.
Delicious homemade swedish meatballs with mushroom cream sauce. Small depth of field.

Storage Tips for Leftovers

One of the best things about Swedish meatballs is that they’re just as good the next day. Here’s how to store and reheat them:

  • Refrigerate: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Place cooked or uncooked meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
  • Reheat: Warm refrigerated meatballs in a covered skillet over low heat, adding a splash of water or broth to loosen the sauce. For frozen meatballs, thaw in the fridge overnight before reheating.

My Recipe for Swedish Meatballs

Ingredients

  • Condensed cream of mushroom soup: 10 oz
  • Sour cream: 1/4 cup
  • Water: 1/2 cup
  • Ground beef: 1 lb
  • Bread crumbs: 1/3 cup
  • Minced onion: 2 tbsp
  • Parsley flakes: 1 tbsp
  • Egg: 1

Instructions

  1. Prepare the Soup Mixture:
    • In a small bowl, combine the condensed cream of mushroom soup and sour cream with ½ cup of water. Stir well and set aside.
  2. Prepare the Meatball Mixture:
    • In a large bowl, mix together the ground beef, bread crumbs, ⅓ cup of the prepared soup mixture, minced onion, parsley flakes, and the egg. Combine thoroughly.
  3. Shape and Brown:
    • Shape the mixture into meatballs or patties of your preferred size.
    • Heat a skillet over medium heat and brown the meatballs on all sides. Transfer to a casserole dish.
  4. Assemble for Baking:
    • Pour the remaining soup mixture evenly over the meatballs in the casserole dish.
  5. Bake:
    • Cover the casserole dish with a lid or aluminum foil.
    • Bake in a preheated oven at 350°F (180°C) for 35–45 minutes, or until the meatballs are fully cooked and tender.
  6. Serve:
    • Remove from the oven and serve warm. Pair with mashed potatoes, rice, or egg noodles for a classic Swedish meal.

Serves: 4

Why This Recipe is Still a Family Favorite

Since one of my kids has decided they’re not a fan of mushroom soup, which means I don’t make it as much these days. But when I do, it’s a treat for the rest of us!

I love that I can prep a big batch of meatballs and freeze them. It’s a game-changer for busy nights or when I’m craving comfort food. Even if it’s just me and my other kid enjoying them, we’re more than happy to polish off a batch—breakfast, lunch, and dinner!

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