Hallå and Hej Hej (that’s “hello” in Swedish)! If you’ve been to a certain, well-known giant blue and yellow Swedish furniture store to get items you can’t quite pronounce, chances are you made a stop at the cafeteria for their famous Swedish meatballs. (Confession: I’ve gone there strictly to eat a plate or two of them). Well now you’re going to make it at home where they’re way easier to make than putting together furniture and, dare I say it, taste way better! Serve over a bed of egg noodles for maximum comfort.
Making The Meatballs
Boiling Egg Noodles
Making The Gravy
Serving the Swedish Meatballs
The Taste Test
- 1 1/2 pounds ground meat of your choice (I use a meatloaf mixture of beef, veal and pork, but any ground meat you prefer will work - see Jeff's Tips)
- 1/3 cup whole milk
- 1/3 cup breadcrumbs
- 1 large egg, slightly beaten
- 3 cloves (1 tablespoon) garlic, crushed or minced
- 2 tablespoons dried parsley flakes
- 1 1/2 teaspoons seasoned salt
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon white pepper (optional)
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice (secret ingredient!)
- 2 cups beef broth
- 5 tablespoons salted butter
- 1/2 cup heavy cream
- 1 (1-ounce) packet beef gravy or au jus mix
- 1 teaspoon - 1 tablespoon Dijon mustard (optional - add up to 1 tablespoon if you want more of that flavor in it)
- 2 tablespoons cornstarch + 2 tablespoons water
The Bed (all cooked separately according to package instructions)
- Wide ribbon egg noodles
- Steamed Vegetables
- With clean hands, mix all of the meatball ingredients (except for the broth) in a large mixing bowl until a giant meatball is formed. Pinch some meat off and roll into balls around the size of Ping-Pong balls or Pinballs. Depending on the size rolled, you'll get about 24-36 meatballs.
- Pour the broth in the Instant Pot. Then, add the trivet or a steamer basket to the pot. One by one, place the delicate meatballs on the trivet or in the basket. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook for 10 minutes. When done, allow a 5-minute natural release followed by a quick release.
- Meanwhile, as the meatballs are cooking, prepare any of The Bed options according to their package instructions, if desired. Also, make a cornstarch slurry by mixing together the cornstarch and water. Set aside.
- Remove the cooked meatballs from the pot and hit Cancel followed by Sauté and Adjust to the More or High setting. Add The Gravy ingredients except for the cornstarch slurry. Once the butter's melted and all is combined into the sauce (you can whisk or stir), stir in the slurry where the gravy will thicken immediately. Hit Cancel to turn the pot off.
- Return the meatballs to the pot and stir into the sauce. Add The Bed options to a bowl and serve with meatballs and gravy over it. Perhaps add a dollop of lingonberry jam, if desired.
For vegetarian meatballs, use Impossible or Beyond Meat for the ground meat!
You can make them keto and gluten-free by using breadcrumbs compliant to those lifestyles.
You can make these meatballs dairy-free by replacing the milk and cream with an unsweetened nondairy milk. Use a plant-based butter in place of the regular butter for the sauce.
You can make it paleo by following the keto and dairy-free suggestions above.