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Ground Meat

Swedish Meatballs

A green cloth with a white bowl on top. In the bowl is a bed of yellow cooked egg noodles. Nestled in the egg noodles are three swedish meatballs in gravy sprinkled with fresh green chopped parsley. In the background is is a large black cast iron pan filled with the rest of the meatballs. In a small bowl is purplish lingonberry jam with a silver spoon sticking out.

Tender meatballs, warm spices, rich gravy served with sweet and tart lingonberry jam

Growing up our version of Swedish meatballs were, well, not really Swedish meatballs

Don’t get me wrong, they were delicious, but they were basically little breaded meatballs that we dipped in mustard

The first time I had real Swedish meatballs was during the Food and Wine festival in Epcot at Disney


The were in a rich and creamy gravy and were served with lingonberry jam on the side and they were delicious

I just knew I had to make these at home

What is lingonberry jam?

It is a Swedish delicacy that tastes like a cross between blueberry jam and cranberry sauce.  It provides a nice sweet yet tart contrast to the rich meatballs and gravy

To start we will need 1 onion peeled and chopped

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Heat 1 tablespoon of olive oil over medium heat

Add in the onions and sprinkle with kosher salt and ground black pepper

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Cook until nicely caramelized around 8-10 minutes

Set aside and allow to cool completely

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Even though most Swedish meatball recipes out there call for beef, pork and veal we are using 3 pounds of ground turkey

Add the ground meat to a large mixing bowl

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Next we will 4 egg yolks, 2 tablespoons of Dijon mustard, 2 teaspoons of allspice, 1 teaspoon of freshly grated nutmeg and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

We will also need the cooled caramelized onions

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Add all of these ingredients to the meat

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Sprinkle in 1/4 cup of chopped fresh parsley

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Next we will need 3 pieces of bread

I like to place them in a plate and soak them with a bit of milk

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Squeeze any excess milk from the bread and break it up

Add the bread to the meat mixture

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Using your hands gently mix the ingredients together

If the meat mixture feels loose you can add in 1/2 cup of regular plain bread crumbs

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Using 1/4 cup measure start scooping out the meat mixture and line them up on a sheet pan lined with waxed paper sprayed with cooking oil

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Gently roll them between the palms of your hands

I like to chill them for 30 minutes in the refrigerator before cooking

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Preheat your oven to 350 F

In a large pan melt 1/2 stick of  butter over medium heat

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Brown the meatballs in batches being careful not to over crowd them

You can “swoosh” the pan around to help them maintain their shape, but I’m not overly concerned

Whether round, square or hexagonal they will still taste great

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Once browned remove to a sheet pan and place in the oven

Bake 15-20 minutes then remove and set aside

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For the gravy we will need 3 cups of beef stock

Click on our link to make Homemade beef Stock

We will also need 2 tablespoons of butter 2 tablespoons of flour and 1 tablespoon of Gravy Master

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Drain off the excess fat from the pan and melt 2 tablespoons of butter

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Sprinkle in the flour and whisk until lightly browned and bubbling forming a roux

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Whisk in the stock and Gravy Master

Bring to a boil then reduce heat and simmer for 5-6 minutes or until it starts to slightly thicken

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Next we will need 1/2 cup of heavy cream

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Whisk in the heavy cream

Bring to a boil then reduce heat to a simmer

Taste and reseason the gravy with salt and pepper if necessary

Add the meatballs back into the pan

Bring to a boil lower the heat and simmer for 10-15 minutes

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Remove from heat and sprinkle with fresh chopped parsley

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We served these with egg noodles and lingonberry jam!

A green cloth with a white bowl on top. In the bowl is a bed of yellow cooked egg noodles. Nestled in the egg noodles are three swedish meatballs in gravy sprinkled with fresh green chopped parsley. In the background is is a large black cast iron pan filled with the rest of the meatballs. In a small bowl is purplish lingonberry jam with a silver spoon sticking out.

Enjoy!!!

Simply Sundays! ~ Swedish Meatballs

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

For the meatballs

3 pounds of ground turkey

3 pieces of bread soaked in milk

1 onion

4 egg yolks

2 tablespoons of Dijon mustard

1 teaspoon of allspice

1 teaspoon of freshly grated nutmeg

1 teaspoon each of kosher salt

1 teaspoon of ground black pepper

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/4 cup of fresh chopped parsley (plus more for serving)

1/2 cup of plain breadcrumbs (if needed to bind the meat)

For the gravy

2 tablespoon of butter

2 tablespoons of flour

3 cups of beef stock

1 tablespoon of Gravy Master

1/2 cup of heavy cream

Serving suggestion:

egg noodles

lingonberry jam

Directions

Peel and finely chop 1 onion.  Heat 1 tablespoon of olive oil over medium heat.  Add in the onions and sprinkle with kosher salt and ground black pepper.  Cook until nicely caramelized around 8-10 minutes.  Set aside and allow to cool completely

In a large bowl add in 3 pounds of ground turkey meat.  To the meat add 4 egg yolks, 2 tablespoons of Dijon mustard, 2 teaspoons of allspice, 1 teaspoon of freshly grated nutmeg and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder.  Also add in the cooled caramelized onions

Next we will need 3 pieces of bread.  Place them in a plate and soak them with a bit of milk for a couple of minutes.  Squeeze any excess milk from the bread and break it up.  Add the bread to the meat mixture. Using your hands gently mix the ingredients together.  If the meat mixture feels loose you can add in 1/2 cup of regular bread crumbs

Using 1/4 cup measure start scooping out the meat mixture and line them up on a sheet pan lined with waxed paper sprayed with cooking oil.  Gently roll them between the palms of your hands.  Chill them for 30 minutes in the refrigerator before cooking

Preheat your oven to 350 F.  In a large pan melt 1/2 stick of  butter over medium heat until bubbly.  Brown the meatballs in batches being careful not to over crowd them.  Once browned remove to a sheet pan and place in the oven.  Bake 15-20 minutes then remove and set aside

Drain off the excess fat from the pan and melt 2 tablespoons of butter.  Sprinkle in the flour and whisk until lightly browned and bubbling forming a roux.  Whisk in 3 cups of beef stock along with 1 tablespoon of Gravy Master.  Bring to a boil then reduce heat and simmer for 5-6 minutes or until it starts to slightly thicken

Whisk in 1/2 cup of heavy cream.  Bring to a boil then reduce heat to a simmer.  Taste and reseason the gravy with salt and pepper if necessary.  Add the meatballs back into the pan.  Bring to a boil lower the heat and simmer for 10-15 minutes

Remove from heat and sprinkle with fresh chopped parsley.  Serve with egg noodles and lingonberry jam

Tools used in this recipe

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Nuwave Flex Precision Induction Cooktop

Pyrex Mixing Bowl

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Mini Prep Glass Bowl

© Simply Sundays 2016
All rights reserved

2 comments on “Swedish Meatballs

  1. Did someone say Marsala wine and mushroom sauce?! Once I get a new home, I have to make this!

  2. Those look yumolicious! 🍁🍂🌾

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