Swedish Meatball Casserole: A Comforting Twist On A Classic - Easy Budget Recipes (2024)

FAQs

What is the sauce for Swedish meatballs made from? ›

The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream. But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs.

Norwegian recipes are made with all beef, while some Swedish recipes also use pork. Norwegian meatballs tend to be larger and flatter than their Swedish cousins.

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.

How to Thicken Swedish Meatball Sauce. The all-purpose flour in this recipe should do the trick to thicken your Swedish meatball sauce to the right consistency. But if it doesn't, you can add a cornstarch slurry (1 tablespoon of cornstarch to 2 tablespoons of water) to thicken it up.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)

Meatballs are as quintessentially Swedish as it gets. In their most traditional form Swedish meatballs ('köttbullar') are made of ground pork and beef, cream, egg and onion, and are served with creamy mashed potatoes, a thick, brown gravy, lingonberry jam and pickled cucumber.

They're made with all-natural ingredients

The Ikea website lists the ingredients of their meatballs (which Ikea calls ALLEMANSRÄTTEN), and the rundown is surprisingly simple: Meat (a combination of pork and beef, for texture, flavor, and juiciness), onion, breadcrumbs, egg, water, salt, and pepper.

Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes. The meatballs will still be pink inside. Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the batches of meatballs.

Substantial Sides

Mashed potatoes are a classic choice and are perfect for sopping up every last drop of the delicious sauce. You could also serve the meatballs with simple boiled potatoes tossed with butter and maybe a handful of chopped fresh herbs. Buttered egg noodles are an easy and effortless alternative as well.

How do you make Gordon Ramsey Swedish meatballs? ›

Swedish Meatballs Recipe: Dump an 8 oz can of cream of mushroom soup, 14.5 oz can of beef broth, 2 tbsp Worcestershire sauce, a packet of onion soup mix & a large bag of meatballs into your crockpot. Cook on low 5-6 hrs OR high 3-4 hours. When meatballs are done cooking, add 16 oz of sour cream and mix.

Mashed Potatoes - The creamy gravy on Swedish Meatballs is perfect with potatoes! Egg Noodles - Spaghetti isn't a bad idea either.

Iconic Swedish cream sauce: Melt 40g of butter in a pan. Whisk in 40g of plain flour and stir for 2 mins. Add 300ml of bouillon (or consommé) and continue to stir. Add 150ml double cream, 2 tsp of soy sauce and 1 tsp of (Dijon) mustard.

It's All About the Sauce

Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce—a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly.

Swedish Meatballs also tend to use spices like allspice and nutmeg for flavoring where Italian meatballs rely more on parmesan and garlic flavoring.