Easy Sweedish Meat Balls

Classic Swedish meatballs done the old-school way: browned in butter, simmered in stock, then bathed in a silky gravy finished with a splash of sherry. No cream of mushroom soup shortcuts here.

Grated onion (not diced) is the key to the texture. It distributes evenly through the meat mixture and practically melts as the meatballs cook, keeping them moist and tender throughout. Breadcrumbs and beaten eggs bind everything together without making them dense. Shape them small. Smaller meatballs cook more evenly in the skillet and soak up more gravy per bite.

The gravy builds from the pan drippings after browning. Stock (or consomme) simmers with all those browned butter bits on the bottom of the skillet for 15 minutes while the meatballs cook through. A flour-and-water slurry thickens it, and the sherry goes in at the end to add a warm, nutty finish that’s unmistakably Scandinavian.

Kitchen Tips

• Brown the meatballs in batches so they actually sear. Crowding the pan drops the temperature and you end up steaming them instead.
• Blend the flour with cold water before adding to the gravy. Sprinkling flour directly into hot liquid creates lumps that won’t smooth out.
• Use a dry sherry, not cooking sherry. Cooking sherry is loaded with salt and tastes harsh.
• The recipe works with beef, veal, pork, or a mix of all three. A beef-pork blend gives the most traditional Swedish flavor.

Variations

• Stir a few tablespoons of sour cream into the finished gravy for a creamier, richer sauce.
• Add a pinch of allspice and nutmeg to the meat mixture for a more traditional Swedish spice profile.
• Serve over egg noodles, mashed potatoes, or with lingonberry jam on the side.