Tender Swedish meatballs made with beef, pork, warm spices, and a rich creamy gravy. Easy, comforting, and perfect served over noodles, rice or potatoes. This is a true family favorite!!
Believe it or not I have only ever been to Ikea once in my whole life. I went with a couple of mates to the one in Warrington in the U.K a number of years back, but that's been the only time. I had to try their Swedish Meatballs when I was there. I had heard so much about them, and they were pretty good, but, I have to say . . . they weren't as good as my homemade ones.
This recipe I am sharing is a mix of trial and error which began with a recipe from the Fannie Farmer Cookbook back in 1979. This was my base and throughout the years I have tweaked the recipe here and there and this is my final version and the one that I use all the time now.
The end result is tender and flavorful meatballs . . . a mix of beef and pork and spices . . . soft whole wheat bread crumbs . . . browned and then simmered in a simple gravy in the oven, which is enriched during the final fifteen minutes of baking with rich heavy cream .
The gravy alone is to die for. And there's plenty of it. Can you ever have too much gravy? I think not. Mmm . . . moist, tender, flavorful meatballs . . . rich creamy gravy . . . served spooned atop a nice pile of buttery noodles. Dinner doesn't get much better than this. I promise you.
INGREDIENTS NEEDED
TO MAKE SWEDISH MEATBALLS
There is nothing really complicated or out of the ordinary needed to make these delicious meatballs.
For the meatballs:
- 3/4 pound of ground beef (I like to use extra lean)
- 1/2 pound ground pork
- 3 slices of whole wheat bread, crusts removed and made into crumbs
- 1 large free range egg, beaten lightly
- 1 tsp sugar
- 3/4 tsp ground allspice
- 3/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 TBS oil for frying
For the gravy:
- 1 TBS plain flour
- 1 1/3 cup (300ml) of chicken broth
- 1 TBS Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tsp honey
- 1 1/3 cup (300ml) of double cream (whipping cream)
- salt and pepper to taste
- chopped parsley to garnish
- buttered noodles to serve
NOTES ON INGREDIENTS
- It is best to use a mix of pork and beef. This helps to keep the meatballs tender and moist and will give you the nicest texture.
- You can use any bread crumbed. I used whole wheat because that is what I had. It also added a bit of fiber. Any way I can get extra fiber into my diet the better.
- Don't skip the sugar. It is not a lot but it does add a special something.
- Use the freshest spices that you can. Old spices can tend to have a musty flavor.
- I used light olive oil for frying.
- Chicken broth will give the gravy the best flavor and color. I use Better than Bullion Chicken Stock concentrate, reconstituted.
- Again, don't skip the honey. It adds a chef's kiss of deliciousness without being too sweet.
- I used whipping cream.
HOW TO MAKE SWEDISH MEATBALLS
These are really quite simple to make. Follow the instructions as written and you can be assured of a tasty and perfectly delicious finish.
- First make the meatballs. Mix together all of the meatball ingredients, with the exception of the oil for frying, until well combined. Shape into 1 1/2 inch balls. (I use my hands to do this. Use evenly sized portions of meat to ensure your meatballs are of a similar size.)
- Heat the oil in a large skillet. Brown the meatballs lightly all over in the hot fat. Put the browned meatballs into a casserole dish. (Heat your pan over medium high heat and shake it frequently while you are frying the meatballs to brown them all over evenly.)
- Whisk the flour into the pan drippings. Cook for a minute without browning. (This helps to cook out the raw flour taste.)
- Whisk in the chicken broth, mustard, Worcestershire sauce and honey. Bring to the boil, whisking constantly. Season to taste with salt and pepper. Pour this over the meatballs in the casserole dish. (It is important to whisk the mixture constantly while it comes to the boil to give the gravy a smooth and even consistency.)
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Put the casserole with the meatballs in it into the preheated oven. Bake, stirring occasionally for about 25 minutes. (I do not cover the casserole dish. This helps them to brown nicely and makes for easy of stirring.)
- Whisk in the cream. Bake for 15 minutes longer. (The cream is added at this stage so that it doesn't curdle or split.)
- Serve hot garnished with parsley flakes along with some buttered noodles. (Mashed potatoes are also nice as is rice.)
HANDY TIPS & HELPS
FOR
PERFECT SWEDISH MEATBALLS
- Use a mix of beef and pork for the best texture and flavor.
- Whole wheat breadcrumbs add structure, but any breadcrumb will work.
- Freshly grated nutmeg makes a difference in flavor. Nutmeg is one of those spices that tends to lose it's flavor once it is grated.
- Don't skip the browning before baking. This adds flavor and helps them to keep their shape in the gravy.
- Whisk the flour well into the pan drippings for a smooth gravy with no lumps prior to adding the broth and seasonings.
- Don't add the cream until the final 15 minutes of cooking. This helps to keep the gravy rich and silky and prevents curdling.
- Season the gravy to taste before baking, ensuring that the flavors develop evenly.
- Stir the meatballs occasionally while they are baking. This helps to keep the gravy smooth.
- Serve with noodles or potatoes. Both are delicious.
FREQUENTLY ASKED QUESTIONS
CAN I USE ALL BEEF INSTEAD OF A MIX OF BEEF AND PORK?
The classic flavor and tenderness come from using both beef and pork together. Using only beef will work, but the meatballs may be a little firmer and less juicy.
DO I REALLY NEED TO USE WHOLE WHEAT BREAD CRUMBS?
Regular bread crumbs will work just fine. I used whole wheat because that is what I had. The recipe is really quite flexible.
WHY ARE ALLSPICE AND NUTMEG USED? ARE THEY ESSENTIAL?
These warm spices are traditional in Swedish meatballs and give them their signature flavor . You can adjust to taste, but leaving them out will change the classic profile.
DO I REALLY NEED TO BROWN THE MEATBALLS FIRST?
Yes — you lightly brown them in a skillet before baking . This step adds flavour and helps them hold their shape in the gravy.
CAN I MAKE THE GRAVY WITHOUT CREAM?
The cream is added during the final 15 minutes of baking and makes the gravy rich and silky . You can substitute evaporated milk or half‑and‑half, but the flavor and texture will be slightly different.
CAN THESE BE MADE AHEAD OF TIME?
Absolutely. The flavors deepen as they sit, and the dish reheats well. Just warm gently so the cream doesn’t curdle or split.
CAN I FREEZE THESE MEATBALLS?
Yes — Swedish meatballs freeze beautifully. Freeze them after cooking, with or without the gravy. Reheat gently so the creamy sauce doesn’t split.
A FEW OTHER MEATBALL RECIPES TO ENJOY
We love meatballs in our family. They are adaptable to many cuisines and flavors. For the most part, they also freeze very well.
ITALIAN SAUSAGE MEATBALLS - Everything you want in a comforting, no-fuss supper: incredibly tender, deeply savory, and made with just five simple ingredients — proof that the best meals often come from the simplest beginnings. Using good-quality sweet Italian sausage means the seasoning is already built in, so all you need is a bit of grated onion, an egg, dry breadcrumbs, and a splash of cream to create meatballs that stay moist, soft, and beautifully flavorful in every bite. They come together in minutes and roast to golden perfection in a hot oven, emerging juicy, lightly caramelized, and ready to enjoy as-is or smothered in your favorite gravy or sauce.
BBQ PORCUPINE MEATBALLS - This recipe takes a beloved vintage classic and give it the most irresistible modern upgrade. Traditionally simmered in tomato soup like our mothers and grandmothers used to make , your version swaps that old‑school sauce for a glossy, sweet‑tangy homemade BBQ sauce that bakes right into the meatballs, with delicious results. The meatballs themselves are wonderfully simple. No browning, no pre‑cooking — not even the rice needs to be cooked first. Everything mixes together in one bowl and shapes easily into tender little meatballs. The sauce is just as effortless: ketchup, vinegar, Worcestershire, brown sugar, mustard, BBQ sauce, and spices whisked together into a smooth, tangy blanket you pour straight over the meatballs — no stovetop step required. Baked in the oven, the meatballs emerge tender, saucy, and deeply flavorful.
Pin this recipe to your Main Dish or Meatball Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 4 to 6 servings
Swedish Meatballs
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
Delicious meatballs in a fabulously rich gravy. So tasty! I think these are better than any ready made one you can buy. Delicious with noodles.
Ingredients
For the meatballs:
- 3/4 pound of ground beef (I like to use extra lean)
- 1/2 pound ground pork
- 3 slices of whole wheat bread, crusts removed and made into crumbs
- 1 large free range egg, beaten lightly
- 1 tsp sugar
- 3/4 tsp ground allspice
- 3/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 TBS oil for frying
For the gravy:
- 1 TBS plain flour
- 1 1/3 cup (300ml) of chicken broth
- 1 TBS Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tsp honey
- 1 1/3 cup (300ml) of double cream (whipping cream)
- salt and pepper to taste
- chopped parsley to garnish
- buttered noodles to serve
Instructions
- First make the meatballs. Mix together all of the meatball ingredients, with the exception of the oil for frying, until well combined. Shape into 1 1/2 inch balls.
- Heat the oil in a large skillet. Brown the meatballs lightly all over in the hot fat. Put the browned meatballs into a casserole dish.
- Whisk the flour into the pan drippings. Cook for a minute without browning.
- Whisk in the chicken broth, mustard, Worcestershire sauce and honey. Bring to the boil, whisking constantly. Season to taste with salt and pepper. Pour this over the meatballs in the casserole dish.
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Put the casserole with the meatballs in it into the preheated oven. Bake, stirring occasionally for about 25 minutes.
- Whisk in the cream. Bake for 15 minutes longer.
- Serve hot garnished with parsley flakes along with some buttered noodles.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
.jpg)
.jpg "Cheesy California Veggie Casserole")
If you’re looking for a simple, comforting side dish that brings color, creaminess, and a touch of nostalgia to the table, this Cheesy Vegetable Medley is just the thing. Tender California Mix vegetables are folded into a rich, velvety sauce with cheese and baked until bubbly and golden, creating a dish that feels both homely and a little bit special.
It’s quick to put together, uses everyday ingredients, and pairs beautifully with everything from roast chicken to weeknight pork chops. Whether you’re feeding family or just treating yourself to something cozy, this easy vegetable casserole delivers warm, satisfying flavor in every bite.
This was something I had wanted to make for quite some time. Eileen and I really enjoy our vegetables, especially the mix of broccoli, cauliflower and carrots. Its not practical for me to buy them in fresh at this time of year, and this tasty casserole is a great way to use frozen ones in a most delicious way.
Its very similar to a Chicken Divan but without any chicken. It's quick, easy to make and quite economical. You won't need a whole tin of soup, but you can always freeze the half you don't use for another time. Oh yes, this is a small batch dish meant to serve two as a main or three to four as a side. I could quite easily eat this as a main dish.
Eileen really enjoyed this. She said it was her favorite. She gave it a ten out of ten. Actually she said a hundred out of ten. lol
In any case, this is a quick, easy and delicious side dish that would work well on the side of any type of grilled protein. Steamed rice would also go really well on the side.
INGREDIENTS NEEDED
TO MAKE
CHEESY CALIFORNIA VEGGIE CASSEROLE
There is nothing too far out of the ordinary here.
- 2 cups (300g) frozen California blend vegetables (with carrots, broccoli and cauliflower) thawed
- 1/2 can (10 1/4 oz/290g) tin of condensed cream of chicken soup
- 1/4 cup (60g) dairy sour cream
- 1/4 cup (60g) mayonnaise
- 1 tsp lemon juice
- salt and black pepper to taste
- 1 cup (115g) grated cheese (cheddar, Swiss, etc.)
- buttered cracker crumbs to top
NOTES ON INGREDIENTS
- I used Green Giant Brand California mix of carrots, broccoli and cauliflower. I rinsed them with boiling water to thaw and then drained them well and patted them dry.
- I used full fat sour cream.
- I used Japanese Kewpie Mayonnaise.
- I used a mix of strong cheddar and Swiss cheeses
- I used round buttery crackers, coarsely crushed in a zip lock baggie, mixed with melted salted butter.
HOW TO MAKE CHEESY
CALIFORNIA VEGGIE CASSEROLE
This is not hard at all. Using frozen vegetables speeds up the process but if you would rather you can use fresh vegetables that are cooked until crispy tender.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 3 cup casserole dish really well. Set aside. (I used a small 6 inch round casserole dish that is about 3 inches deep.)
- Drain the thawed vegetables really well and set aside. (I thaw and then pat dry with some paper kitchen towels.)
- Whisk the soup, sour cream, mayonnaise and lemon juice together in a bowl. Add the drained vegetables and mix well together. Fold in the cheese. Season to taste with salt and black pepper. (Make sure everything is mixed together thoroughly.)
- Spread this mixture into the buttered casserole dish. Top with the buttered cracker crumbs, sprinkling them evenly over top. (I used a good handful of crumbled buttery round crackers crushed in a baggie and tossed together with 1/2 TBS of melted butter.)
- Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown. (You will want to let it rest for a good five to ten minutes before serving.)
HINTS AND TIPS FOR SUCCESS
✨ 1. Drain your vegetables really well
Frozen vegetables can hold a surprising amount of water. After cooking or thawing, pat them dry with a clean kitchen towel. This keeps your sauce creamy instead of watery.
✨ 2. Slightly undercook the vegetables
If you are using fresh vegetables instead of frozen you want them crisp‑tender before they go into the oven. They’ll finish cooking as the casserole bakes, keeping their color and texture.
✨ 3. Use freshly grated cheese for the best melt
Pre‑shredded cheese contains anti‑caking agents that prevent smooth melting. A quick grate of cheddar or mozzarella makes a big difference in creaminess.
✨ 4. Season the casserole generously
Vegetables can be mild, so don’t be shy with salt, pepper, garlic powder, onion powder, or a pinch of mustard powder. A well‑seasoned sauce brings the whole dish to life.
✨ 5. Add the crumb topping just before baking
This keeps it crisp and golden. If added too early, it may absorb moisture and soften.
✨ 6. Bake uncovered for the best color
Leaving the dish uncovered helps the topping brown and the edges bubble beautifully.
✨ 7. Rest the casserole before serving
Let it sit for 5–10 minutes after baking. This helps the sauce settle and makes serving neater.
✨ 8. Mix cheeses for deeper flavor
A blend of cheddar + mozzarella, or cheddar + Gruyere, gives you both richness and stretch.
✨ 9. Make it ahead — but keep the topping separate
Assemble the vegetables and sauce, refrigerate, then sprinkle on the crumb topping just before baking. Perfect for busy days or holiday meals.
FREQUENTLY ASKED QUESTIONS
CAN I USE FRESH VEGETABLES INSTEAD OF FROZEN?
Absolutely. Fresh vegetables work beautifully — just steam or blanch them until crisp‑tender before assembling the dish. You want them partially cooked so they don’t release too much water in the oven.
CAN THIS BE MADE AHEAD OF TIME?
Yes. Assemble the dish (including the sauce), cover, and refrigerate for up to 24 hours. Add the crumb topping just before baking so it stays crisp.
HOW CAN I KEEP THE SAUCE FROM BECOMING TOO WATERY?
Make sure your vegetables are thawed and well‑drained, especially if using frozen. Pat them dry with a clean towel before using.
CAN I FREEZE THE LEFTOVERS?
You can, but the texture may soften slightly after thawing. Freeze in individual portions for best results and reheat gently in the oven.
WHAT CAN I USE INSTEAD OF CANNED SOUP?
A homemade white sauce works perfectly: butter, flour, milk, and chicken stock. It gives you full control over salt and flavor. (1 TBS butter, 1 TBS flour, 1/2 cup (120ml) milk, 1/2 cup (120 ml) chicken stock.
A FEW OTHER VEGETABLE SIDES FOR YOU TO ENJOY
Here are a few more vegetable side dishes that you might also enjoy. I love my veggies and can't get enough of them!
CRUMB TOPPED ROASTED CAULIFLOWER & CARROTS - If you’re craving something wholesome, flavor‑packed, and wonderfully comforting, this roasted cauliflower and carrot dish is pure joy on a plate. Tender florets and sweet carrot coins are tossed with garlic and onion powders, roasted until perfectly caramelized, then finished with a golden, crispy topping of buttery cracker crumbs and Parmesan — the kind of topping that makes every bite irresistible. Just a handful of everyday ingredients, no heavy sauces, and yet the flavor is big and beautifully savory. The vegetables roast up crisp‑tender (never soggy!), the crumb adds a lovely crunch, and the Parmesan gives you that punch of richness without needing much at all. Healthy, high-fiber and low-fat.
ROOT VEGETABLE GRATIN - Layers of tender sweet potatoes, parsnips, and jewel‑bright beets arranged in neat rows for a stunning presentation that looks far more elaborate than it is. The vegetables bake gently in a rich, thyme‑infused cream that thickens into the most luxurious sauce as it cooks — a velvety blanket that highlights the natural earthy sweetness of each root vegetable. A blend of Parmesan and Gruyere melts over the top, turning golden, bubbling, and irresistibly fragrant, giving you that perfect contrast of creamy interior and lightly crisped, cheesy edges. What makes this gratin truly special is its balance of beauty and ease: simple ingredients, straightforward steps, and a show‑stopping finish that feels festive without fuss.
Pin this recipe to your Vegetable, Side Dish or Casserole Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 3 to 4 servings as a side
Cheesy California Veggie Casserole
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Adapted from an old Amish recipe I had kicking around. Downsized for the smaller family.
Ingredients
- 2 cups (300g) frozen California blend vegetables (with carrots, broccoli and cauliflower) thawed
- 1/2 can (10 1/4 oz/290g) tin of condensed cream of chicken soup
- 1/4 cup (60g) dairy sour cream
- 1/4 cup (60g) mayonnaise
- 1 tsp lemon juice
- salt and black pepper to taste
- 1 cup (115g) grated cheese (cheddar, Swiss, etc.)
- buttered cracker crumbs to top
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 3 cup casserole dish really well. Set aside.
- Drain the thawed vegetables really well and set aside.
- Whisk the soup, sour cream, mayonnaise and lemon juice together in a bowl. Add the drained vegetables and mix well together. Fold in the cheese. Season to taste with salt and black pepper.
- Spread this mixture into the buttered casserole dish. Top with the buttered cracker crumbs, sprinkling them evenly over top.
- Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons