Chef John's Swedish Meatballs
Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!
Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!
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.Read More
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 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.
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'm Norwegian, and these are just like I remember eating as a kid. The gravy was perfect, although I must admit I used half and half instead of heavy cream, and had to thicken the gravy a bit with Wondra. But that's not a complaint; I substituted according to what I had on hand. I may increase the seasonings just a tad next time. This will be my go-to recipe for Norwegian (oops - Swedish)meatballs. 2018 edit -- this year I doubled the amount of onion and used a generous measure of the spices. Perfect! And with heavy whipping cream (instead of my substitute last time) the gravy was fantastic. I usually make a triple recipe and freeze them on the cookie sheet after baking (after they're frozen put in an airtight container) so when I serve them I just have to make the gravy and add the meatballs. It's an easy make-ahead dinner (or appy) for a large group.
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!
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!
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!
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.
Read the title people..."Chef John's Swedish Meatballs", he can put cayenne and Worcestershire sauce in to make it his take on the recipe. These were very good, better than the big box store meatballs.
If you are used to only beef meatballs, you can just use all beef. The texture seems odd to me but it was still good. It will just take getting used to having pork/beef meatballs. They taste great; I'm just used to all beef meatballs. However, the sauce is divine! I grew up on using the McCormick Swedish Meatball seasoning, and I have been trying to find a recipe to emulate it. This is so much better! Even the seasoning on the meatballs is better! Thanks, Chef John!
these were awesome, better than ikea's even :) remember, to avoid tough meatballs, don't overmix and try to use a melon baller to shape the balls, as the heat from your hands will tend to break them down a bit. the only thing i changed with this recipe is that i used an 8oz container of fresh mushrooms, which were browned in butter before adding to this delicious gravy. i also added a smidge of allspice. delicious! our store doesn't carry lingonberries so i made some homemade cranberry sauce using the teeny cranberries, with a bit of tangerine zest. very nice substitute using commonly found ingredients. used homemade creme fraiche for this recipe, and served over egg noodles from trader joe's. bork bork!! this is my husbands all time favorite dinner, i made it for his birthday!
Yes, it was very good. I followed the directions exactly. I don't think I would change anything next time and will definitely make again.
These are simply delicious. Easy to make. If you want the gravy thicker simply simmer once the meatballs are incorporated.
Had this for dinner tonight and it was excellent! Best meatballs I think I've ever had and the gravy is to die for over mashed potatoes. Didn't change a thing except for adding a 1/4 tsp of browning sauce to the gravy because I thought it was too pale-looking. Adding to my regular rotation. Thanks for posting!
LOVED the GRAVY! This is only a partial review, since I used commercial, frozen meatballs but used Chef John's amazing gravy. It was one of those nights where I needed an easy meal in a hurry! I served this dish with small, boiled potatoes as suggested and threw together a side salad. The gravy was both delicious and easy to make. The only thing I changed was that I added 1/2 tsp. nutmeg and about 1 tsp. of dried parsley. One small hint: Be sure that your frying pan isn't blazing hot when you add the bouillon to the flour mixture or you'll get lumps in the gravy. This is a great recipe. You'll never have to go to IKEA for lunch again.
Tasty and comforting.
I am a sixteen year old girl on my mom's account, eating this recipe as I type.. I have been searching for a good recipe for Swedish meatballs for about seven years since trying them at a friend's wedding and falling in love with them. I tried another recipe from this site that was not good, and I had to rate it one-star. I found another recipe on some random food blog and it was okay, but not the best. I finally had heat-and-serve meatballs, cream, and beef broth at the same time and I tried the gravy from Chef John's, seeing as I've tried and loved his recipes before. I made it by eye, though, seeing as the measurements seemed too much for me, even when I turned it down to one serving. This recipe takes the cake. I LOVE THEM! Thanks, Chef John, for providing a recipe that satisfied a seven-year-long craving!!!
This is a great recipe! I have made it several times for my family. The only thing I have done different is I make extra gravy, since my family loves it so much. I have served it over egg noodles and rice, both work great. A must have for your recipe box.
Chef John you have done it again! Best recipe for Swedish meatballs I have ever tried and I've tried many. His tip to use a combination of ground chuck and ground pork and then bake the meatballs is the trick. In the past I have always used lean beef and fried them. By baking you eliminate a lot of the fat, but keep the added flavor. I used 2 cans of Swanson beef broth since some readers complained there was not enough sauce, and served it over egg noodles with chunky cranberry sauce on the side. Other than that, I followed the recipe exactly. It was great!
I love his recipes so much and this is a fool proof recipe. I am not a good cook, but everything about this is easy and turns out great. Even the gravy is good.
This was good. I'm not sure where I went wrong but my sauce did not thicken up easily. I ended up adding a bit of corn starch at the end to get it to a consistency that we wanted. Flavor was fantastic. We served it over couscous which was excellent! Will make it again. Also, used oatmeal in place of bread crumbs because that's how my mom always does it :)
Made this recipe tonight and followed it exactly as written. My family LOVED these meatballs,and trust me,they are hard to please..especially my picky kids.The meatballs were amazing, perfectly seasoned.The sauce was wonderful, very delicate flavor,and since there was so much of it I served it over noodles. As I wasn't sure how it would turn out,I made the meatballs and sauce a couple of hours before dinnertime and kept it warm in a crockpot. I will definitely be making this again!
This is a wonderful recipe. The only thing I did different was to add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a dash of hot sauce, and an extra 1/4 teaspoon of worcestershire to the gravy. I served it over mashed potatoes, and it was absolutely delicious! A true comfort food!!
Wow! These were so good. Even my super picky kids loved them. The sauce this makes is fantastic. I'll double it next time so I have more to use over noodles or rice. I suggest watching Chef John's video on how he makes this - it is very helpful.
So delicious! I watched Chef John's video and followed this recipe and my first time making these turned out awesome. I like it that the meatballs were baked first. I think this makes it less greasy than if I would've sautee them in the skillet. I also used pork with 25% fat as he recommended. Wow! The meatballs came out super tender. But you'll have to skim off a layer of fat in the gravy in the end. The gravy by itself is quite bland. The only thing I would change is to simmer the meatballs in the gravy for 20 minutes instead of 5, so the spices from the meat will carry into the gravy. This is a time consuming recipe best left for the weekend but well worth it.
I followed this exactly and they turned out awesome. Big hit at my house!
Thanks for sharing the recipe but the flavour didn't work for me. The gravy is ok but only after a good dose of salt. The meatballs lack flavour except for the over powering taste of allspice.
Very good. My maternal grandmother was from Sweden; I think she would have liked these meatballs. I didn't have plain pork so I used ground pork sausage 1/3 to ground beef 2/3. It added a nice dimension to the flavors. I like my gravy thicker and the amount was inadequate for this recipe so used used my own tried-and-true gravy recipe and added pan drippings as much as I could. I don't understand the sugar so didn't put that in but I added a little chopped parsley to the gravy. I put the recipe in my recipe box! thanks John!
Very good, comfort food! I prepared meatballs per recipie except I used garlic and herb breadcrumbs. I think the garlic worked well. I put half of the prepared and baked meatballs in the freezer for another day. Since I wanted extra gravy anyway, I followed the recipie as written and served the half recipie meatballs and full gravy recipie over hot noodles. It made a very nice dinner for my husband and me with left overs for the next day. I'll repeat the gravy when I pull out the frozen meatballs. The only thing I would have done differently was step up the cayenne pepper a notch. I liked it as is but my husband would like a little more spice.... (I'm hiding a smirk!)
Overall really good. I had to add another 1/4 cup of cream and 2 more tablespoons of flour because the gravy was way to runny.
I must say that I have made several recipes from Chef John and they never disappoint. That includes this one. I had never made Swedish Meatballs before but had eaten them at a party; I will make them again since my family loved this recipe. I did change it somewhat, I had no ground pork and so I used all ground beef but other than that I followed the recipe exactly. Fixed mashed potatoes and English peas and everyone enjoyed the meal immensely. I thank you very much Chef John for sharing your recipes with us.
I used his normal meatball recipe (but used venison instead of pork) and doubled it all for my daughters birthday party. It was a huge hit! I will definitely be making it again! 4 pounds of meatballs and the sauce doubled, at the end of the party there were only 2 meatballs left! The best thing I've ever made! I love Chef John's recipes! Thank you!
Yummmmm This recipe changed my hubbys view of Swedish Meatballs. He was not a fan from past experience but we both loved your recipe. I had to do some substitutions because I didnt have all of the ingredients. I didn't have beef broth so I used 4 beef boulion cubes. I didn't have All Spice so I used Apple Pie Spice (which is nutmeg, cinnamon and all spice). I had to cut back a smidge on the Nutmeg ingredient because of this. I Also added more cayenne, I doubled the cayenne because I love my pepper. By doing this it added some heat to the sweet. I didn't have plain breadcrumbs (surprisingly) but I did have have seasoned Panko breadcrumbs so I used those. I also used ground turkey instead of the main meat ingredients. I dont usually like to substitute until after I tried the recipe for the first time on its own, but aside from the meat and double cayenne I don't think my alterations would have made a major difference in the flavor. Thank You Very Much this is a great recipe, gonna try your Fried Chicken today.
my husband absolutely love's this sauce! I make the tasty baked meatballs all the time from this site and freeze them for many meals. this sauce works great with them! I usually make mashed potatoes with it. thanks for the recipe!
I made the gravy from this recipe and it was FANTASTIC! I took the suggestions to double it and followed Stella's suggestion to reduce the amount of beef broth. I didn't add the sugar and didn't miss it.
The meatball mixture is similar to what I've always made. My dad was a first generation American with all relatives having immigrated from Sweden. I grew up with what I feel is authentic Swedish meatballs. Definite no on the worcestershire and cayenne. The recipe my grandma Hilma made used sour cream with dried dill weed in the gravy which is how I still make it.
The meatballs were wonderful.We had to wing the gravy based on our own experience and it turned out wonderful. Again.. the meatballs were heavenly and we'll make them again.
These were very good. I made 1/2 the recipe for me and my husband and still had enough to freeze for another meal. Served with garlic dill new potatoes from this site as didn't want just plain boiled potatoes with it. Delicious. Will be making these again.
I thought the pork added flavor but lots of fat. A lot of work.
So easy to make; I used a meatloaf mix with veal. They were absolutely divine and gravy was perfect!! This will become one of my favorites for dinner guests.
This is amazing! I have always loved Swedish Meatballs, but never made them myself, so this was my first try. They are so easy to make. My extremely picky five year old cleaned his plate and asked for seconds! I about fainted, he never asks for seconds. I served them with noodles, since my little picky guy will not touch potatoes, and it was wonderful together. The only change I made was using all beef, as I didn't have pork on hand. Next time I will try it with the pork, I think it will make a difference. And next time I will cut back just a little on the nutmeg. It wasn't terribly overpowering, but it definitely stood out. And I also recommend at least doubling the gravy.
I have made this recipe several times now and always get compliments. I never seem to have many leftovers, either. I sometimes use a mix of ground pork, beef, and veal (meatloaf mix) instead of just pork and beef. I also add fresh nutmeg into the sauce. I love this recipe and recommend it to anyone who craves something a little different. It is great served with egg noodles!
I loved this recipe! I did double the gravy and added 2 beef bouillon cubes for more flavor, and some sautéed sliced baby bella mushrooms, but beyond that, I didn't change a thing!
Love these! The gravy is wonderful, too. I added a little garlic and it made the flavor a little more robust!
These are fantastic. Easy to make and very flavorful. Many bork bork borks to Chef John.
These were spot on in the taste department, reminded me of the meatballs my grandmother use to make! My gravy was a little thin, I'm not sure what I did wrong but I added a little more flour and it thickened to gravy consistency and was delicious. I have tried several of Chef John's recipes now and I have never been disappointed, nor have any of my guests. Thank you for sharing your creations!
If I could give it 6 stars I would! Absolutely delicious. Made it per recipe except for allspice (which I didn't have so I left it out) and heavy cream (all I had was 2% lactose free milk). I did have to leave them in the oven for an extra 10 minutes but that might just be my oven. Will be part of my regular menu from now on.
Served over egg noodles, absolutely delicious.
Made these this evening without any deviation from the recipe...they're delicious! Served with buttered egg noddles, will DEFINATELY make these again!
This is really good the next day. I followed the recipe, but I made the meatballs the day before. The next time I will use less nutmeg.
Excellent recipe! Make this for my husband at least once every 3 weeks. Didn't change a thing in the recipe. Thank you Chef john!
I used Ground Venison I also tripled the gravy so I could leave them in a crockpot. Delicious everyone at the party loved them and couldn't tell I used Venison
I had never had Swedish meatballs but always heard they were really good. This recipe did not disappoint. The whole family loved it! I followed the recipe exactly except I did mix some sour cream into the gravy. It was excellent!
I felt that the sauce was missing something but my kids loved it. the meatballs were definitely 5+ they were so moist and baking them in the oven was an excellent ideal! Will be making them again.
Loved this recipe! The only thing I will change next time is to double the gravy recipe. There wasn't enough gravy for all the meatballs. The family loved this.
This review is for the gravy part of this recipe only (although I'm sure the meatballs are fabulous too; after all, this is a Chef John recipe). I made Johnsonville Italian Meatballs and, as an afterthought, decided I wanted a Swedish meatball dish. So I began looking and decided to make this sauce. It is a little bit thinner than what I've had before, but that didn't bother me at all. I didn't add any extra salt or pepper since my meatballs used hot Italian sausage. I served the meatballs and gravy over angel hair pasta.
I made this recipe as stated. I live with a Swedish-Finn, and he though the recipe outstanding. I made this with salad and steamed potatoes one night, and rice and steamed green beans the next; I served homemade lingonberry preserves with both. This was a great recipe. Thank you.
This is the Second recipe we have tried from the same person & we loved it! we would maybe make the meatballs a little smaller as we struggled to eat two cooked meatballs with mashed potatoes) and we are a family that loves sauce, so we would at least double the amount of sauce
Have made these twice now and they turned out wonderful both times. When it comes to making the gravy, I add a little extra of everything to the point that I get about one and a half times the recipe amount, since it is so good over my potatoes and mixed with the veggies on my plate. Heck, I could drink it straight if nobody was looking. And John (and millions of Swedes) is right about the Lingonberry Preserves. They are such a great accent to the dish, if not a bit difficult to find. Not every grocery store carries them, but well worth the special trip to search them out. Make these. You won't regret it.
I've loved Swedish meatballs for years and this was the first time making them. I thought the recipe was terrific.
Loved it! Love Swedish meatballs! Added a couple dashes of sherry to the gravy! Yummy!
Great recipe, but just be prepared for the steam that jets out of the oven. At 425 degrees, those meatballs give off a lot of steam. I suffered 2nd degree burns on both forearms, and I'm a pretty experienced responsible cook. Be careful!!
There was no taste at all. Very bland.
Made it. Ate it. Loved it.
Delicious! Hubby liked it,and he is picky
This was absolutely delicious! I have been searching for this taste since a friend's mom made it in high school decades ago! I did adjust the simmering time of the gravy and reduced it to 10 minutes. I also added a cup of chicken stock to the gravy to make less thick.
Very good, although I wish I had browned the meatballs.
Double sauce, cook sauce after meatballs are cooked
Followed as directed though added a touch of hot sauce and more Worcestershire to the gravy.
Loved this. Chef john is my new favorite chef. Love your recipes, will be making macaroni and cheese next.
Just made this. Really good! I didn't have heavy cream on-hand, so I used half&half. Only had 1-1/3 cups of beef broth, so I just used water to make up the difference and it was still delicious. If you like Swedish Meatballs, I think you'll enjoy this recipe.
I thought this dinner was delicious.. It was awesome.. Even received a compliment from the other that ate it with.. That was a surprise.. they were yummy! thank you.. for such great recipe and great dinner..
I got great reviews from Hubby...My only grrrrrrrr was the sauce was not thick enough even after reducing by half...I felt that that would have made it a smudge better...Otherwise...Used red pepper flakes instead of cayenne and didn't feel like frying up onions so used minced onion instead and omitted the all spice altogether...I also used ground turkey and ground pork...very good...making again for sure!
perhaps they've been in the oven longer so it's probably my fault but they turned out dryish. liked the sauce though, however family wouldn't eat them- happily that is
Very good recipe, thank you Chef John! The ONLY changes I made was to increase the amount of gravy (Hence, increased beef broth, butter, flour & cream) because I LOVE gravy! (I also added 8 oz sliced mushrooms because I love them too!) I used a 32 oz box plus a 14.5 oz can of broth, and also 1 c. 1/2 and 1/2 (I didn't have cream). When I added the 14.5 oz can, I whisked some cornstarch with that to help thicken the gravy a bit more. When I cooked up a 1 lb. package of wide egg noodles, this was the perfect amount of gravy (for me at least) when stirring in the cooked egg noodles into the gravy and meatballs. This will be my go-to Swedish Meatball recipe, thank you again!
This Recipe was great, only thing that was needed was doubling the recipe for the sauce. Meatballs soak up all the sauce and barely any left
My whole family LOVED this recipe. It will definitely be on the menu again and again.
This was great. Don't even need to salt and pepper before eating. This will definitely be in our family list of popular meals. Thanks for posting this recipe.
Wonderful! Just like Grandma made!
Fantastic meatballs. I use this meatball recipe twice. Once with this sauce and once from the Easy Swedish meatball sauce recipe from this site. Both were good.
I just had a party of 6 over for dinner. I served the Swedish meatballs over pars lied potatoes and it was a hit! I used rice starch instead of flour and added mushrooms to the sauce. My husband said I can definitely make it again. I also used a whole onion because I like the taste and it helped keep the meatballs together.
Made it last night with egg noodles. Tasteless. I rechecked the ingredience twice. I missed nothing.
Chef John never ceases to amaze me - every recipe I try is worth it. I couldn't give it 5 stars just because I didn't follow recipe exactly, but great all the same
I really didn't like the sweetness of the gravy.
Was not impressed with the flavor, weird.....
Meatballs were good yet the sauce was just OK... My parents said they liked it... and my sweet husband gave it 4 Stars...
Pretty tasty. Very hearty. Obviously.
The boyfriend and I loved it! The leftovers were equally tasty. I wish I could make this every week.
Absolutely perfect although perhaps could cut the salt down by a half teaspoon. My family loved this served over plain boiled potatoes as directed! Made this exactly as per recipe...no changes!
Made this for dinner and it was really good. The gravy took a little longer than the instructions said, but other than that, it came together great. I used a cookie scoop to make the meatballs the same size. Made with egg noodles, salad, and green beans.
Perfect!!! I have been searching for a recipe for Swedish meatballs for some time now, and this is A KEEPER! Its printed and in my recipe binder already. I love everything that comes from Chef John! Thanks!
The only thing I changed was using 18% cream instead of 35. I then thickened the sauce with some cornstarch....
This was bland!
Yum! Such a flavorful juicy meatball! This one is a keeper.
1st time making it and it was a BIG hit. Followed the recipe and everything was perfect. I couldn't find the lingnonberry preserves so I used currant jelly and it was still awesome. Love Chef John!
I know I cooked them a little too long. The flavor was not good. Chef John is great, but this just didn't work for me.
I actually had a half bag of frozen meatballs in freezer that I wanted to do something with so I tried this gravy recipe. My whole family loved it and it was so easy. I made the gravy while the meatballs were cooking. 20 minutes start to finish.
Just like I remember!
This was a very good recipe! I usually try to make the recipe as directed the first time, but when it came to the sauce, I did make a couple minor changes. The meatballs were fantastic, but as another reviewer stated, this makes a LOT of meatballs. I used a cookie-type scoop, and got 45 meatballs about the size of a typical Italian style meatball. Thus, it took a bit longer to cook them. I lowered the temp to 375 and baked them until they were cooked through. Then, I finished them off with my convection bake to brown them nicely.