Swedish Meatballs in Creamy Dill Sauce Recipe

Introduction

Swedish meatballs are a comforting classic, featuring tender, flavorful meatballs nestled in a rich and creamy sauce. This dish is perfect for a cozy dinner and pairs wonderfully with mashed potatoes or egg noodles.

Ingredients

• 1 pound ground beef (80/20)
• 1 pound ground pork
• 1 medium white onion, finely chopped (3/4 cup)
• 2 garlic cloves, minced (1 tablespoon)
• 1/4 cup whole milk
• 1 large egg
• 1 cup panko breadcrumbs
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups beef stock
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dill pickle juice

Instructions

1. Step 1: In a large bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, whole milk, egg, panko breadcrumbs, kosher salt, and black pepper. Gently mix with your hands until just combined, being careful not to overwork the mixture.
2. Step 2: Roll the mixture into 1 1/2-inch meatballs, about 2 tablespoons each, and place them on a large plate.
3. Step 3: Heat olive oil in a large cast iron or heavy-bottomed skillet over medium heat. Add half of the meatballs and cook, turning occasionally with tongs, until browned on all sides (about 8 minutes). Transfer browned meatballs back to the plate and cook the remaining meatballs in the same skillet. Do not clean the skillet; the browned bits will add flavor to the sauce.
4. Step 4: Melt butter in the same skillet over medium heat. Once melted, add flour and whisk continuously until the mixture turns golden brown, about 1 to 2 minutes.
5. Step 5: Slowly whisk in beef stock and heavy cream. Increase the heat to medium-high and cook, stirring, until the sauce gently simmers. Stir in Worcestershire sauce, Dijon mustard, and dill pickle juice. Season with additional salt if needed.
6. Step 6: Reduce heat to medium and return the browned meatballs to the skillet. Simmer for 5 to 7 minutes, stirring occasionally, until meatballs are fully cooked and the sauce thickens enough to coat the back of a spoon. Serve warm.

Tips & Variations

• For a slightly lighter version, substitute half-and-half for the heavy cream.
• Add a pinch of nutmeg to the meat mixture for a traditional Swedish flavor.
• If you don’t have dill pickle juice, a splash of lemon juice or vinegar can provide a similar tangy brightness.
• Serve with lingonberry jam for an authentic touch.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Swedish meatballs ahead of time?

Yes, you can prepare the meatballs and sauce in advance. Keep them refrigerated separately and combine just before reheating for best texture and flavor.

What can I serve with Swedish meatballs?

They are traditionally served with mashed potatoes or buttered egg noodles. Steamed vegetables or a simple green salad also pair nicely.

Swedish Meatballs in Creamy Dill Sauce Recipe

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★★★★★

4.8 from 106 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: Approximately 20 meatballs (serves 4-6) 1x

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Description

Classic Swedish Meatballs made with a blend of ground beef and pork, simmered in a rich and creamy sauce flavored with Worcestershire, Dijon mustard, and dill pickle juice. These tender meatballs are browned to perfection and served in a luscious gravy, perfect for a comforting meal.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 pound ground beef (80/20)
• 1 pound ground pork
• 1 medium white onion, finely chopped (3/4 cup)
• 2 garlic cloves, minced (1 tablespoon)
• 1/4 cup whole milk
• 1 large egg
• 1 cup panko breadcrumbs
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Sauce

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups beef stock
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dill pickle juice

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Instructions

1. Make the meatballs: Combine the ground beef, ground pork, finely chopped onion, minced garlic, whole milk, egg, panko breadcrumbs, 1 1/2 teaspoons kosher salt, and black pepper in a large bowl. Gently mix everything together with your hands until just combined, taking care not to overwork the meat. Roll the mixture into 1 1/2-inch balls (about 2 tablespoons each) and arrange them on a large plate.
2. Brown the meatballs: Heat olive oil in a large cast iron or heavy-bottomed skillet over medium heat. Add half of the meatballs and cook, turning occasionally with tongs, until browned evenly on all sides, about 8 minutes. Remove browned meatballs back to the plate and repeat with remaining meatballs. Do not clean the skillet as the browned bits will add flavor to the sauce.
3. Make the sauce: In the same skillet, melt the unsalted butter over medium heat. Add the flour and continuously whisk until the mixture turns golden brown, about 1 to 2 minutes. Slowly add the beef stock and heavy cream while whisking continuously to prevent lumps. Increase heat to medium-high and continue whisking until the sauce gently simmers. Stir in Worcestershire sauce, Dijon mustard, and dill pickle juice. Taste and season with additional salt if needed.
4. Add meatballs to sauce: Reduce heat to medium and carefully return the browned meatballs to the skillet with the sauce. Simmer for 5 to 7 minutes, stirring occasionally, until the meatballs are fully cooked through and the sauce thickens to coat the back of a spoon. Serve the meatballs warm with sauce.

Notes

• Using a combination of ground beef and pork adds great flavor and moisture to the meatballs.
• Do not overmix the meat mixture to keep the meatballs tender.
• Simmering the meatballs in the sauce finishes cooking them and imparts rich flavor.
• Dill pickle juice adds a subtle tang that balances the creaminess of the sauce.
• Serve the Swedish meatballs over egg noodles, mashed potatoes, or lingonberry jam for a traditional experience.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Swedish

Keywords: Swedish meatballs, creamy meatballs, ground beef and pork, traditional Swedish recipe, meatball sauce