The BEST Swedish Meatball Recipe
My Swedish Meatballs are one of my FAVORITE things to serve during the holidays!
We always have a variety of meatballs as appetizers at my parent’s house at Christmas.
I love the holidays but they can be stressful! One thing that I really don’t enjoy, is going to the store during the holiday rush!
That is why I get things like the ground beef and ground pork for my Swedish Meatballs mailed to me!
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Tip of the day from my cutie pies: use an ice cream scooper to make perfect sized meatballs!
They LOVE my Meatball recipes! We always make extra to freeze for easy dinners! All I have to do is take them out of the freezer to bake and dinner is ready in an instant!
The BEST Swedish Meatball Recipe
Ingredients
- 1½ pounds ground beef 85% lean
- ¼ pound ground pork
- 1 large egg
- ¼ cup tomato sauce
- ¼ cup minced yellow onion
- 1 tablespoon tamari sauce gluten free Soy Sauce
- 1 tablespoon dry mustard
- 1 clove garlic minced
- 2 teaspoons Redmond Real salt or smoked salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon liquid smoke omit if using smoked salt
FOR THE SAUCE:
- ½ cup unsalted butter
- 2 ounces cream cheese about ¼ cup, softened
- ⅓ cup beef bone broth I used Kettle and Fire to save time
- ½ cup grated Parmesan cheese about 2 ounces
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat the oven 325°F.
- In a large bowl, combine the ground beef, ground pork, egg, tomato sauce, onion, tamari sauce, mustard, garlic, salt, pepper, and liquid smoke. Mix until well combined.
- Shape into 1½-inch meatballs and place on a rimmed baking sheet. Bake the meatballs for 45 to 60 minutes, until cooked through and browned.
- Meanwhile, make the sauce: Place the butter in a saucepan and heat until the butter sizzles and brown flecks appear, stirring constantly to keep the butter from burning. Reduce the heat to low. Stir in the cream cheese, broth, Parmesan, and nutmeg. Simmer for at least 15 minutes. The flavors
- open up if you simmer longer.
- When the meatballs are done, remove them from the oven, place them on a serving tray, and serve with the sauce.
Nutrition
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I don’t understand how this can be posted as a keto recipe when there are 36.2 g of carbs in 1 serving.
My quota of carbs per day is only 20 g. If I ate only a bite of the meatball I would still have no room in my carb quota to eat anything else all day! Please explain what I am doing wrong if I find so many “keto recipes” to be TOO high carb.
Thats the protein. It is 2.7g total carbs. 🙂
36.2 g is the protein not the carbs there are only 2.7 g carbs according to the recipe above.
Hi Maria! The recipe says to serve the meatballs with the sauce, but the picture sure looks like it is served over some type of noodle (no doubt keto) or possibly a veggie. What is it served over in the picture?
The photo is on a bed of sautéed cabbage. 🙂
I that sauerkraut that you are serving the meatballs on?
My mistake obviously — so sorry!!
What are you serving these meatballs on? Is it cabbage or some type of noodle?
In the photo it was just on some shredded sauteed cabbage. 🙂
Depends how big you make them. Take the total yield and divide into 8 equal sized servings.
The sauce completely separated- any suggestions?
There are some tips online like this:
https://food52.com/blog/14876-kitchen-rescue-how-to-fix-a-broken-or-curdled-sauce
Thanks for all the inspiration 🙂 Me and the kids love this recipe and believe us we have tasted many varieties of Swedish meatballs. The smoky taste and sauce is one of my favorites!
Greetings, Angelica, Alea and Ali from Sweden.
Thank you!!
This is the hardest sauce I have ever made! All the batches I made separated and I read the article for the link provided. I would say more detailed step by step instructions on how you made the sauce would be most helpful! My family will be having just the meatballs with no sauce this meal. 😞
Sorry it’s causing you difficulty. Try an immersion blender if it separates 🙏
If you are making extra to freeze, do you freeze the meatballs before or after cooking them, please?
Thanks!
You could do it either way 🙂
Delicious- but my sauce curdled too. Assuming was simmering too high for the 15 min. It worked to heat 1/2 c cream until slow boil and then stir it into the sauce.
Yes, it was probably a bit too much heat.