Swedish Meatballs

Name: Swedish Meatballs with Cardamom and Cinnamon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pounds ground beef (85 or 90 percent lean); 1/3 cup saltine cracker crumbs; 1 egg; 1 medium yellow onion, finely chopped; 2 beef bouillon cubes, broken up; 3 cloves garlic, minced; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon pepper; 1/2 teaspoon cardamom; 1/2 teaspoon cinnamon; Olive oil, for frying; 3 tablespoons butter; 1/4 cup flour; 2 cups beef broth (or equivalent water + beef bouillon); 1 cup heavy cream; 1/2 cup milk; 1 tablespoon soy sauce; 2 teaspoons sugar; 1 teaspoon garlic powder; 1/2 teaspoon cardamom; 1/2 teaspoon cinnamon

Swedish meatballs are tender ground beef meatballs infused with cardamom and cinnamon, served in a rich cream sauce and topped with fresh herbs for brightness. The warm spices are subtle but essential to authentic flavor.

🏷️Swedish meatballs 🏷️Scandinavian meatballs

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$38–$63

Recipe Source

View original recipe

From Cheaprecipeblog · by Haley

Ingredients

2 pounds ground beef (85 or 90 percent lean)

1/3 cup saltine cracker crumbs

1 egg

1 medium yellow onion, finely chopped

2 beef bouillon cubes, broken up

3 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

Olive oil, for frying

3 tablespoons butter

1/4 cup flour

2 cups beef broth (or equivalent water + beef bouillon)

1 cup heavy cream

1/2 cup milk

1 tablespoon soy sauce

2 teaspoons sugar

1 teaspoon garlic powder

1/2 teaspoon cardamom

1/2 teaspoon cinnamon

22 Ingredients

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Instructions

1
Using your hands, mix all meatball ingredients except for olive oil in a large mixing bowl. Take a heaping tablespoon full of the mixture and form into a ball. Repeat until all mixture has been used.
2
Pour enough olive oil to lightly coat the bottom of a large frying pan. Fry meatballs in batches over medium-high heat. Turn meatballs to ensure even browning. Fry to 7 to 8 minutes, until center is cooked.
3
Set cooked meatballs on a paper towel-lined plate. Cover with tin foil to retain heat.
4
Once all meatballs have been cooked, make the sauce. Don't clean out the frying pan. Turn heat down to medium. Add butter and flour and whisk until the mixture browns. Add beef broth, cream, milk, soy sauce, sugar, and seasonings. Cook, stirring constantly, until sauce thickens.
5
Once sauce is thick, add meatballs. Stir to evenly coat. Cook for a few minutes, until meatballs are hot again. Garnish with chopped chives or parsley.

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Tips & Notes

Pro tips

Don't overmix the meat mixture; handle gently to keep meatballs tender. Mix just until ingredients are combined.
Bake meatballs at 400°F for even cooking and browning without pan-frying; they're done when the internal temp reaches 160°F.
Toast the cardamom lightly in a dry pan before grinding to deepen its flavor, or use pre-ground if time is short.
Add fresh parsley, scallions, or chives as garnish right before serving to cut through the sauce's richness.

Substitutions

Saltine crackers → panko breadcrumbs (use same amount; may need +1-2 tablespoons milk for moisture)
Beef bouillon cubes → 2 teaspoons beef bouillon powder or 1/2 cup low-sodium beef broth in the sauce (reduce liquid elsewhere)
Cardamom → 1/4 teaspoon ground nutmeg + 1/4 teaspoon allspice (not identical but warming and close in character)

Storage & make-ahead

Refrigerate cooked meatballs and sauce in an airtight container up to 4 days. Reheat gently on the stovetop over low heat or in a 300°F oven.

Common Questions

Can I make Swedish meatballs ahead of time?

Yes. Form and refrigerate meatballs up to 24 hours before cooking, or freeze up to 3 months. Cook from frozen, adding 3-5 minutes to baking time.

What's the purpose of saltine cracker crumbs in the meatballs?

Crackers absorb moisture and help bind the meat mixture, creating a tender, light texture rather than a dense meatball.

Can I substitute ground beef with another meat?

Ground pork or a 50/50 beef-pork blend work well. Ground turkey will yield drier meatballs; add an extra egg yolk or 2 tablespoons milk to compensate.