When the weather cools down and you want a good old-fashioned comfort food, meatballs always seem to do the trick — especially if they’re Swedish meatballs. Whether you whip up a batch to freeze, serve them at a potluck or dole them out over a bed of buttered egg noodles with that delicious, creamy Swedish meatball sauce, there’s no denying that these little balls of deliciousness are an instant hit.
That’s probably why Ikea’s Swedish meatballs are the stuff of legend. Seriously, when’s the last time you went into the store and didn’t either sit down for a plate of them or take a pack of frozen meatballs home with you to enjoy later on? In our case, we often do both — they’re that memorable.
So that means it’s hard not to crave them. Köttbullar, as they’re called in Sweden, have a unique flavour of mixed savoury meats, cream and butter, and have long been served as a staple food back in Sweden. Traditional Italian or sweet-and-sour meatballs just don’t always hit the spot the same way.
Well here’s the good news: thanks to this recipe for Almost Famous Swedish Meatballs, you can now have savoury pork- and beef-filled meatballs with a creamy gravy and Lingonberry jam any old time you want.
Sure, sure—these balls may be designated as “almost” famous, but that’s just because they aren’t the actual meatballs you’d buy from the furniture store. But we dare say they’re even better; especially since you have the satisfaction of knowing you whipped them up yourself.
Serve them at your next shindig but be sure to make a little extra for yourself, because these meatballs will go like hot cakes.
Looking for other great Swedish meatball recipes? We’ve got a few suggestions that even the Swedish Chef would approve of.
If you’re looking to take the muss and fuss out of dinner, this recipe is brilliant in that you can cook and serve your meatballs in the very same pot. Lazy? No. Brilliant time-management? Of course!
If meal-prepping is your thing, you can’t go wrong with this batch-cook recipe for all-purpose meatballs from The Pioneer Woman (one batch makes 125 meatballs!). Make them fresh or ahead of time, and then pair them with her lip-smacking gravy and egg noodles for a weeknight treat.
If you want to add a little more richness to your plate, Alton Brown’s recipe calls for his meatballs to be pan-seared until they’re nice and golden-brown. He then douses them with a luxurious beef broth gravy for a little plate of meatball perfection.