Uploaded February 2023 | Updated September 2026, 22 hours ago
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In researching this recipe, I learned that the main identifying characteristic of the Swedish meatball appears to be the use of nutmeg and/or allspice in the seasoning of the farce. Typically beef is used, though I’m sure that like with any other widespread recipe people end up using whatever meat they have on hand. In our case, we chose to use turkey. I chose to use a creamy panade in this recipe, which may contribute to how sticky the resulting mixture is. If it is preferable to have a tighter, less-sticky meatball mixture just use the breadcrumbs without soaking them in half their volume of milk or cream.
We fried the “meatballs” in a bit of olive oil and butter and got great results. We did not attempt to cook them on more than two faces, meaning that in the end we had something which looked more like a crabcake than the traditional meatball, which most people picture as being nominally spherical. Regardless, they were delicious. We paired them with white rice mixed with 1/8 of its volume of wild rice, and some deep-fried Brussels spouts. I do recommend using some cruciferous vegetable (mustard greens, turnips, Brussels sprouts) along with these meatballs.
Makes enough for 3-5 people, about 15 meatballs.
Equipment:
• large mixing bowl
• wide skillet
• platter for resting meatballs while making gravy
Ingredients:
1 lb ground turkey or other ground meat of your preference
1/4 cup breadcrumbs optionally soak in 2 Tbsp milk or cream
1 ea egg
1/4 cup onion grated or minced
1 Tbsp parsley minced
1/4 tsp allspice ground; if using whole, measure before grinding
1/4 tsp nutmeg use a scant 1/8 tsp if using freshly grated nutmeg
1/2 tsp garlic powder
1/2 tsp salt plus pepper to taste
Gravy:
1-2 Tbsp olive oil use equal amounts oil and butter for frying, 1 Tbsp at a time
3-4 Tbsp butter reserve 2 Tbsp for after meatballs are cooked.
1 1/2 Tbsp AP flour
1 cup beef broth
1/2 cup heavy cream
1 1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
Procedure:
1. If using a panade, combine the breadcrumbs and 2 Tbsp milk or cream in the mixing bowl and allow to stand for 5-10 minutes to soak well into the breadcrumbs.
2. Add the rest of the meatball ingredients and mix together in the mixing bowl until they are well-combined.
3. Get a skillet warm over medium heat with a tablespoon each of olive oil and butter.
4. Make into about 15 equal-sized “balls” and place them into the skillet once the butter is done fizzing.
5. Fry 3-5 minutes per side, until golden brown and delicious. If making patties, be sure to pat down the mixture when first placing it into the pan to ensure roughly even thickness so that the meat will cook.
6. Once all the meatballs are cooked and removed from the pan to rest, proceed to make the gravy in the same pan.
7. Add the remaining butter and allow it to brown and begin to smell delicious.
8. Add the flour and mix well. Allow the roux to foam a little, to get the flour cooked a bit.
9. Add the rest of the gravy ingredients, slowly at first to discourage lump formation.
10. Once the gravy has cooked down to a proper thickness and no longer tastes of raw flour, the meatballs may be served with it, atop rice, potatoes, egg noodles, or something similar.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
In researching this recipe, I learned that the main identifying characteristic of the Swedish meatball appears to be the use of nutmeg and/or allspice in the seasoning of the farce. Typically beef is used, though I’m sure that like with any other widespread recipe people end up using whatever meat they have on hand. In our case, we chose to use turkey. I chose to use a creamy panade in this recipe, which may contribute to how sticky the resulting mixture is. If it is preferable to have a tighter, less-sticky meatball mixture just use the breadcrumbs without soaking them in half their volume of milk or cream.
We fried the “meatballs” in a bit of olive oil and butter and got great results. We did not attempt to cook them on more than two faces, meaning that in the end we had something which looked more like a crabcake than the traditional meatball, which most people picture as being nominally spherical. Regardless, they were delicious. We paired them with white rice mixed with 1/8 of its volume of wild rice, and some deep-fried Brussels spouts. I do recommend using some cruciferous vegetable (mustard greens, turnips, Brussels sprouts) along with these meatballs.
Makes enough for 3-5 people, about 15 meatballs.
Equipment:
• large mixing bowl
• wide skillet
• platter for resting meatballs while making gravy
Ingredients:
1 lb ground turkey or other ground meat of your preference
1/4 cup breadcrumbs optionally soak in 2 Tbsp milk or cream
1 ea egg
1/4 cup onion grated or minced
1 Tbsp parsley minced
1/4 tsp allspice ground; if using whole, measure before grinding
1/4 tsp nutmeg use a scant 1/8 tsp if using freshly grated nutmeg
1/2 tsp garlic powder
1/2 tsp salt plus pepper to taste
Gravy:
1-2 Tbsp olive oil use equal amounts oil and butter for frying, 1 Tbsp at a time
3-4 Tbsp butter reserve 2 Tbsp for after meatballs are cooked.
1 1/2 Tbsp AP flour
1 cup beef broth
1/2 cup heavy cream
1 1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
Procedure:
1. If using a panade, combine the breadcrumbs and 2 Tbsp milk or cream in the mixing bowl and allow to stand for 5-10 minutes to soak well into the breadcrumbs.
2. Add the rest of the meatball ingredients and mix together in the mixing bowl until they are well-combined.
3. Get a skillet warm over medium heat with a tablespoon each of olive oil and butter.
4. Make into about 15 equal-sized “balls” and place them into the skillet once the butter is done fizzing.
5. Fry 3-5 minutes per side, until golden brown and delicious. If making patties, be sure to pat down the mixture when first placing it into the pan to ensure roughly even thickness so that the meat will cook.
6. Once all the meatballs are cooked and removed from the pan to rest, proceed to make the gravy in the same pan.
7. Add the remaining butter and allow it to brown and begin to smell delicious.
8. Add the flour and mix well. Allow the roux to foam a little, to get the flour cooked a bit.
9. Add the rest of the gravy ingredients, slowly at first to discourage lump formation.
10. Once the gravy has cooked down to a proper thickness and no longer tastes of raw flour, the meatballs may be served with it, atop rice, potatoes, egg noodles, or something similar.
Music: bensound.com/royalty-free-music
