{"id":31857,"date":"2025-08-28T18:38:24","date_gmt":"2025-08-28T11:38:24","guid":{"rendered":"https:\/\/9amchef.com\/?p=31857"},"modified":"2025-08-28T18:38:24","modified_gmt":"2025-08-28T11:38:24","slug":"swedish-meatballs","status":"publish","type":"post","link":"https:\/\/9amchef.com\/swedish-meatballs\/","title":{"rendered":"Swedish Meatballs"},"content":{"rendered":"\n
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Make Ikea-style Swedish Meatballs at home, and they’re even better! These meatballs are super easy to make and can be your go-to 30-minute dinner. Serve them on a bed of rice or pasta for a comforting meal. The meatballs are perfectly seasoned, and the creamy sauce is just divine!<\/p>\n\n\n\n

Here’s what you need:<\/p>\n\n\n\n

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Swedish Meatballs<\/h2>\n\t\t

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### Meatballs:<\/h4>
  • 1 pound ground beef (85\/15)<\/li>
  • 2 teaspoons minced garlic<\/li>
  • 1 teaspoon paprika<\/li>
  • 1\/2 teaspoon allspice<\/li>
  • 3\/4 teaspoon salt<\/li>
  • 1\/4 teaspoon black pepper<\/li>
  • 1 large egg<\/li>
  • 1\/4 cup panko breadcrumbs<\/li>
  • 1\/4 cup grated yellow onion<\/li>
  • 1 to 2 tablespoons finely chopped parsley<\/li>
  • 1 tablespoon olive oil (for cooking)<\/li><\/ul>

    ### Sauce:<\/h4>
    • 1\/4 cup unsalted butter<\/li>
    • 1\/4 cup all-purpose flour<\/li>
    • 1 1\/2 cups beef broth<\/li>
    • 1\/2 cup heavy cream<\/li>
    • 2 tablespoons cream cheese or sour cream<\/li>
    • 1 tablespoon Worcestershire sauce<\/li>
    • 1 teaspoon yellow or Dijon mustard<\/li>
    • 1\/2 teaspoon black pepper<\/li>
    • 1\/4 teaspoon salt (plus more to taste)<\/li>
    • Pinch of nutmeg<\/li>
    • 1 tablespoon finely chopped parsley (for garnish)<\/li><\/ul>\t<\/div>\n\t
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      1. In a medium bowl, mix together the ground beef, garlic, paprika, allspice, salt, black pepper, egg, panko breadcrumbs, grated onion, and parsley until well combined.<\/li>
      2. Shape the mixture into small round meatballs, about 3 tablespoons each.<\/li>
      3. Heat a large skillet or pan over medium-high heat and add a drizzle of olive oil.<\/li>
      4. Place the meatballs in the pan, leaving some space between each. Let them sear for about 3 to 4 minutes on one side, then rotate to brown the other side.<\/li>
      5. Reduce the heat to low and cook the meatballs through until they reach an internal temperature of 165 degrees Fahrenheit. Once cooked, transfer them to a plate.<\/li>
      6. In the same pan used for the meatballs, melt the butter over medium heat. Add the flour and whisk until smooth to create a roux. Cook for 2 to 3 minutes.<\/li>
      7. Pour in the beef broth, heavy cream, cream cheese or sour cream, Worcestershire sauce, mustard, black pepper, salt, and nutmeg. Mix until smooth and bring to a light boil to thicken.<\/li>
      8. Continuously whisk the sauce until it thickens. Taste and adjust seasoning as needed.<\/li>
      9. Add the meatballs back into the sauce and garnish with parsley. Serve warm over rice, egg noodles, or mashed potatoes.<\/li><\/ol>\t<\/div>\n\t
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        Dinner, Main Course<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
        \n\t

        Swedish Meatballs<\/h2>\n\t\t

        \n\t\t\t<\/p>\n\t

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        ### Meatballs:<\/h4>
        • 1 pound ground beef (85\/15)<\/li>
        • 2 teaspoons minced garlic<\/li>
        • 1 teaspoon paprika<\/li>
        • 1\/2 teaspoon allspice<\/li>
        • 3\/4 teaspoon salt<\/li>
        • 1\/4 teaspoon black pepper<\/li>
        • 1 large egg<\/li>
        • 1\/4 cup panko breadcrumbs<\/li>
        • 1\/4 cup grated yellow onion<\/li>
        • 1 to 2 tablespoons finely chopped parsley<\/li>
        • 1 tablespoon olive oil (for cooking)<\/li><\/ul>

          ### Sauce:<\/h4>
          • 1\/4 cup unsalted butter<\/li>
          • 1\/4 cup all-purpose flour<\/li>
          • 1 1\/2 cups beef broth<\/li>
          • 1\/2 cup heavy cream<\/li>
          • 2 tablespoons cream cheese or sour cream<\/li>
          • 1 tablespoon Worcestershire sauce<\/li>
          • 1 teaspoon yellow or Dijon mustard<\/li>
          • 1\/2 teaspoon black pepper<\/li>
          • 1\/4 teaspoon salt (plus more to taste)<\/li>
          • Pinch of nutmeg<\/li>
          • 1 tablespoon finely chopped parsley (for garnish)<\/li><\/ul>\t<\/div>\n\t
            \n\t\t
            1. In a medium bowl, mix together the ground beef, garlic, paprika, allspice, salt, black pepper, egg, panko breadcrumbs, grated onion, and parsley until well combined.<\/li>
            2. Shape the mixture into small round meatballs, about 3 tablespoons each.<\/li>
            3. Heat a large skillet or pan over medium-high heat and add a drizzle of olive oil.<\/li>
            4. Place the meatballs in the pan, leaving some space between each. Let them sear for about 3 to 4 minutes on one side, then rotate to brown the other side.<\/li>
            5. Reduce the heat to low and cook the meatballs through until they reach an internal temperature of 165 degrees Fahrenheit. Once cooked, transfer them to a plate.<\/li>
            6. In the same pan used for the meatballs, melt the butter over medium heat. Add the flour and whisk until smooth to create a roux. Cook for 2 to 3 minutes.<\/li>
            7. Pour in the beef broth, heavy cream, cream cheese or sour cream, Worcestershire sauce, mustard, black pepper, salt, and nutmeg. Mix until smooth and bring to a light boil to thicken.<\/li>
            8. Continuously whisk the sauce until it thickens. Taste and adjust seasoning as needed.<\/li>
            9. Add the meatballs back into the sauce and garnish with parsley. Serve warm over rice, egg noodles, or mashed potatoes.<\/li><\/ol>\t<\/div>\n\t
              \n\t\t\t<\/div>\n\t
              \n\t\t
              Dinner, Main Course<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Make Ikea-style Swedish Meatballs at home, and they’re even better! These meatballs are super easy to make and can be your go-to 30-minute dinner. Serve them on a bed of rice or pasta for a comforting meal. The meatballs are perfectly seasoned, and the creamy sauce is just divine! Here’s what you need:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13988,130],"tags":[],"class_list":["post-31857","post","type-post","status-publish","format-standard","hentry","category-dinner","category-main-course","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31857"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31857\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}