Swedish Meatballs

These savory homemade Swedish Meatballs are not only delicious, but so easy to make. Just combine the ingredients, pop them in the oven, simmer a quick sauce on the stovetop, and you have the most craveable weeknight dinner you can imagine!

Prep Time15

Cook Time20

Total Time35

Servings: servings (about 30-32 meatballs)

Calories: 323kcal

Author: Madison Wetherill

Ingredients

Meatballs

1 pound ground pork
1 pound ground beef
2 large eggs
⅔ cup almond flour
1 tablespoon garlic minced
1 teaspoon dried dill
1 teaspoon onion powder
⅛ teaspoon nutmeg
1 teaspoon salt
½ teaspoon black pepper

Sauce

½ cup coconut milk
½ cup beef broth
½ teaspoon dried dill
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons water

Instructions

Mix & Shape the Meatballs

Preheat the oven to 400°F (200°C) and line a large baking tray with parchment paper or foil and set aside.
Add 1 pound ground pork, 1 pound ground beef, 2 large eggs, 1 tablespoon garlic, ⅔ cup almond flour, 1 teaspoon dried dill, 1 teaspoon onion powder, ⅛ teaspoon nutmeg, 1 teaspoon salt and ½ teaspoon black pepper to a large bowl and gently mix together by hand or with a spatula.
Use your hands to form the meat mixture into meatballs, using about two tablespoons of the mixture per meatball. They'll be roughly the size of a golf ball. Place on a baking sheet.
Bake the meatballs at 400°F (200°C) for 12 minutes. Internal temperature should be at least 150°F (65.5°C).

Make the Sauce

While meatballs are cooking, prepare the sauce by adding ½ cup coconut milk and ½ cup beef broth to a sauce pan. Then add ½ teaspoon dried dill, ½ teaspoon salt and ½ teaspoon black pepper to the coconut milk. Let coconut milk simmer for 5 minutes.
In a small bowl, whisk together 2 teaspoons cornstarch and 2 teaspoons water to make a cornstarch slurry. Then pour that into the coconut cream mixture to help it thicken. It's technically optional, so don't worry if you don't have corn starch.
Remove the meatballs from the oven and use tongs to carefully put them into the sauce. Feel free to pour any of meatball juices on the pan into the sauce as well! It adds a ton of flavor.
Serve the meatballs over white rice with steamed green beans. Spoon additional gravy over meatballs and rice.

Video

Notes

Instant Pot adaptation: Brown the meatballs in batches using the sauté function, about 2 minutes per side. Pour in beef stock, and cook on high pressure for 6 minutes, then do a quick release. Remove the meatballs and set aside. Stir coconut milk, seasonings, and cornstarch slurry into the cooking liquid, then simmer on sauté mode until thickened.

Meatball size: You can make the meatballs in different sizes. We usually do 2-tablespoon balls, which gets you about 30-32 meatballs. If you like, you can make them much bigger (like a little smaller than a tennis ball) and make 12 meatballs. These will take longer to cook, so keep the size in mind if you're in a hurry. It takes less time to make a few more meatballs than it does to try to brown big ones!

Nutrition