Swedish Meatballs

No trip to Ikea necessary–these homemade Swedish meatballs are a quick, easy and insanely delicious weeknight dinner you can make right at home. Ready in 20 minutes, you'll be digging into a plate in the time it would take you to make the trek to the famous cafeteria. Spooned over noodles—with a side of homemade cranberry sauce of course—this is comfort food at its finest. 

How to Make Swedish Meatballs

There's no one way to make Swedish meatballs, but generally, the dish tosses homemade meatballs—made from a mixture of ground beef and pork with allspice and nutmeg—in a creamy white sauce. You can go full beef, but the addition of pork adds some nice juiciness to the dish.  

Tip: The better your beef broth, the better your gravy. We typically love Pacific Natural Foods' chicken broth, but the beef variety didn't have enough flavor. A consommé or bouillon cubes are your best bet.

How should I serve them?

These must be served over noodles to sop up all of the creamy sauce. If no noodles are available, have some hearty bread at the ready. Since lingonberry jam can be hard to come by, we love serving these with a quick homemade cranberry sauce (tbh, we just might prefer it). 

Can I freeze them? 

Of course! If you want to freeze these meatballs, place in an airtight container or freezer bag and freeze for around 3 months. 

Made these iconic Swedish meatballs? Let us know how it went in the comment section below!