Martha Stewart Swedish Meatballs

Swedish meatballs are a classic Scandinavian comfort food, prized for their delicate texture and the rich, creamy gravy that pulls the entire dish together. This recipe balances ground beef and pork to create a tender, flavorful base, all tied together with a simple, silky sauce that makes them just as suitable for a cocktail party appetizer as they are for a hearty weeknight dinner.

This recipe sits on marthastewart.com under the title “Swedish Meatballs,” emphasizing a quick turnaround time that gets dinner on the table in just 40 minutes. The hallmark of this dish is the traditional pairing with a sweet-tart fruit preserve, which cuts through the richness of the meat and the savory, creamy sauce.

The secret to these meatballs is not overworking the mixture. By mixing the meat, panko, and spices until just combined, you ensure the meatballs stay light and airy rather than dense or rubbery. Baking them at a high temperature (475°F) creates a beautifully browned, golden exterior while keeping the center succulent.

Martha Stewart Swedish Meatballs

Recipe by medshi8Course: Beef, AppetizersCuisine: American, ScandinavianDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

230

kcal

Total time

40

minutes

A blend of ground beef and pork creates these tender, perfectly seasoned meatballs. Finished with a creamy, savory gravy and served with a dollop of sweet-tart jelly, this recipe is a quick and elegant solution for everything from party appetizers to a cozy family dinner.

Ingredients

• 1 pound ground beef chuck

• 1 pound ground pork

• 3 cups panko (Japanese breadcrumbs)

• 1 ½ cups whole milk (divided)

• 2 large eggs, lightly beaten

• 2 garlic cloves, minced

• Coarse salt and ground pepper

• ¼ teaspoon ground allspice

• 3 tablespoons butter

• ⅓ cup all-purpose flour

• 3 cups canned reduced-sodium beef broth

• For Serving (Optional)

• Grape or red-currant jelly (or lingonberry jam)

• Cooked egg noodles

• Chopped parsley

Directions

• Prep and mix: Preheat oven to 475°F. In a large bowl, combine the beef, pork, panko, 1/2 cup of the milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined; be careful not to overwork the meat.
• Form and bake: Using a rounded 1-tablespoon measure for each, form the mixture into meatballs (you should yield about 48). Place the meatballs onto two rimmed baking sheets and bake until golden brown and cooked through, 10 to 12 minutes, rotating the sheets halfway through.
• Make the sauce: While the meatballs bake, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, for 1 minute (do not let it darken). Gradually whisk in the remaining 1 cup of milk and the beef broth. Bring to a boil, then reduce heat and simmer until the sauce has slightly thickened, 2 to 3 minutes. Transfer the sauce to a large bowl.
• Toss and serve: Using a slotted spoon, add the baked meatballs to the bowl with the sauce and gently toss to coat. Serve immediately as an appetizer with jelly on the side, or as a main dish over buttered egg noodles, garnished with chopped parsley.

Notes

• Texture is Key: The panko and milk mixture acts as a panade, which is crucial for achieving that signature melt-in-your-mouth tenderness. Do not skip this step or substitute dry breadcrumbs if possible.
• The High-Heat Roast: Baking at 475°F is aggressive, but it’s intentional. It browns the exterior quickly to lock in moisture, preventing the meatballs from drying out in the oven.
• Subbing the Jam: Lingonberry jam is the authentic Swedish choice, but it can be hard to source. Red-currant jelly is the classic substitute, but grape jelly works surprisingly well as an accessible, sweet alternative that balances the savory gravy.
• Making it a Meal: If serving as a main, keep the sauce warm while you boil your egg noodles. A little bit of the pasta water tossed with the noodles before adding the meat-and-sauce mixture helps everything cling together.

FAQs

Why use a mix of ground beef and pork?

The combination is standard in Scandinavian cooking because it balances flavor and fat. Beef provides a deep, savory meatiness, while ground pork adds necessary fat and a softer, more delicate texture to the meatballs. Using only beef can sometimes result in a tougher, drier texture.

What should I do if my sauce is too thin?

If your sauce hasn’t reached the desired consistency after 3 minutes of simmering, you can continue to simmer it for an additional 2 to 3 minutes, whisking occasionally. Remember that as the sauce cools slightly after being moved to a bowl and tossed with the meatballs, it will naturally thicken further.

Can I make these ahead of time?

Yes. You can form the meatballs and keep them raw in the refrigerator for a few hours before baking. If you are making them for a party, you can keep the meatballs and sauce warm in a slow cooker on the “low” setting for up to 2 hours, adding a splash of beef broth if the sauce begins to reduce too much.

Why shouldn’t I let the flour and butter mixture darken?

In this recipe, you are making a blonde roux. If the flour and butter darken too much, you create a darker, nuttier sauce (like in a gumbo). For Swedish meatballs, you want a lighter, creamy-colored gravy that highlights the savory notes of the broth and allspice without the toasted, nutty bitterness of a dark roux.

What can I use if I don’t have allspice?

Allspice is the signature “warm” note in Swedish meatballs. If you don’t have it, a small pinch of ground nutmeg and a pinch of ground cloves combined can mimic the flavor profile closely.