Swedish Meatballs are a beloved Nordic classic—tender beef and pork meatballs seasoned with warm spices, pan-fried until golden, then simmered in a rich, creamy gravy. Served traditionally with mashed potatoes and steamed greens or lingonberry jam, they offer a perfect balance of comfort, flavor, and tradition on any table.

Why You’ll Love This Recipe

These meatballs are simple to prepare and packed with flavor. The combination of allspice and nutmeg adds a distinctly Swedish touch, while the luscious cream sauce ties everything together in a way that’s both cozy and indulgent. Whether you’re looking for a hearty family meal or a dish to impress guests, Swedish meatballs are a satisfying choice that’s as comforting as it is timeless.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 small onion, grated
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 2 tbsp butter (for frying)

For the Cream Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 3/4 cup heavy cream
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste

directions

1. Prepare the Meatball Mixture:
   In a bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to absorb.
   Add the ground beef, pork, grated onion, egg, allspice, nutmeg, salt, and pepper.
   Mix gently until just combined—do not overmix.
2. Shape and Cook the Meatballs:
   Form the mixture into small 1-inch meatballs.
   Heat 2 tbsp butter in a skillet over medium heat.
   Fry the meatballs in batches, turning to brown evenly, for about 8–10 minutes until cooked through. Remove and set aside.
3. Make the Cream Sauce:
   In the same skillet, melt 2 tbsp butter over medium heat.
   Whisk in the flour and cook for 1–2 minutes until golden and bubbly.
   Gradually add the beef broth while whisking to avoid lumps.
   Stir in the cream and Worcestershire sauce.
   Simmer for 5 minutes until thickened and smooth.
4. Combine and Finish:
   Return the meatballs to the pan. Simmer in the sauce for another 5–7 minutes, stirring occasionally, until heated through and coated.
5. Serve:
   Serve the meatballs warm with mashed potatoes, egg noodles, or steamed greens. Lingonberry jam on the side is a traditional and recommended addition.

Servings and timing

Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 420 kcal per serving

Variations

• All-Beef or All-Pork: Use only one type of meat for a different flavor or to suit preferences.
• Add Garlic: A finely minced garlic clove can enhance the flavor.
• Cheese-Stuffed: Add a cube of cheese to the center of each meatball for a melty surprise.
• Gluten-Free: Use gluten-free breadcrumbs and flour substitutes.
• Herb Twist: Mix in fresh parsley or dill for extra brightness.

storage/reheating

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. These meatballs can also be frozen—freeze in a single layer before transferring to a sealed container. Thaw and reheat thoroughly before serving.

FAQs

What makes Swedish meatballs different?

Swedish meatballs are smaller in size and seasoned with warm spices like allspice and nutmeg, then served in a creamy gravy, unlike Italian meatballs which are often served in tomato sauce.

Can I bake the meatballs instead of frying?

Yes, bake at 200°C (400°F) for about 20 minutes, then finish in the sauce.

Why is there both beef and pork in the recipe?

The mix of meats gives a balanced flavor and keeps the meatballs moist and tender.

What side dishes go well with Swedish meatballs?

Mashed potatoes, buttered noodles, lingonberry jam, steamed green beans, or roasted vegetables.

Can I use pre-made meatballs?

Yes, but homemade ones deliver better texture and flavor, especially when seasoned traditionally.

Is Worcestershire sauce necessary?

It adds depth, but you can substitute with soy sauce or omit for a simpler gravy.

Can I make this ahead of time?

Yes, both the meatballs and sauce can be made ahead and reheated just before serving.

How do I prevent the meatballs from falling apart?

Make sure the mixture is well combined but not overworked, and let them rest in the fridge before cooking if needed.

Are these similar to IKEA’s meatballs?

Yes, very similar—Swedish in origin with creamy gravy and traditional seasonings.

Can I make these dairy-free?

Use plant-based milk and cream, and a dairy-free butter substitute for a lactose-free version.

Conclusion

Swedish Meatballs are a timeless classic that bring the cozy flavors of Nordic comfort food to your kitchen. Juicy, spiced meatballs bathed in creamy gravy are an irresistible combination that’s easy to make and endlessly satisfying. Whether enjoyed for a weeknight meal or served at a festive table, these meatballs are a savory staple worth returning to again and again.

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Swiss Cheese Pies (Chäschüechli) Swiss Cheese Pies, or Chäschüechli, are savory mini tarts with a flaky, buttery crust and a creamy cheese filling, perfect for picnics, brunches, or as a comforting Swiss-style snack. Ingredients: For the Pastry: 1 1/4 cups all-purpose flour 1/2 tsp salt 1/2 cup unsalted butter, cold and cubed 3–4 tbsp cold water For the Filling: 1 tbsp butter 2 tbsp all-purpose flour 1/2 cup milk 1/2 cup heavy cream 1/2 tsp ground nutmeg Salt and pepper, to taste 2 large eggs 1 1/2 cups grated Gruyère cheese (or Swiss cheese) Directions: To make the pastry, combine flour and salt in a bowl. Cut in the butter until mixture resembles coarse crumbs. Add cold water, 1 tbsp at a time, until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Roll out the dough and cut into circles to line greased muffin tins or tartlet pans. In a saucepan, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk and cream, stirring until smooth and thickened. Remove from heat. Season with nutmeg, salt, and pepper. Let cool slightly, then stir in eggs and grated cheese. Pour filling into pastry shells, filling almost to the top. Bake for 25–30 minutes or until golden and puffed. Cool slightly before serving. Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes Kcal: 310 kcal | Servings: 8 pies #swissrecipes #cheesepie #gruyere #savorytarts #brunchbakes #comfortfood #traditionalbakes #miniaturepies #swisscheesepies #chäschüechli #europeanbaking #picnicfood #tartlets #homemadepastry #goldenbakes #flakycrust #creamycheesefilling #cheeselovers #easybaking #bakesavory

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Swiss Cheese Pies (Chäschüechli)

Swiss Cheese Pies, or Chäschüechli, are delightful mini savory tarts originating from Switzerland, known for their flaky pastry crust and rich, creamy cheese filling. Traditionally made with Gruyère or Swiss cheese, these pies are popular as snacks, brunch items, or light meals—often enjoyed warm or at room temperature with a side salad or soup.

Why You’ll Love This Recipe

These mini cheese pies are the perfect balance of buttery crust and savory, custard-like filling. Easy to make and serve, they’re ideal for gatherings, lunchboxes, or a cozy weekend brunch. The Gruyère cheese adds a signature Swiss flavor—nutty, slightly sharp, and perfectly melty—while the touch of nutmeg enhances the creaminess of the filling. They bake beautifully in muffin tins or tart pans and reheat well, making them a versatile addition to your recipe collection.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3–4 tbsp cold water

For the Filling:

• 1 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• 2 large eggs
• 1 1/2 cups grated Gruyère cheese (or Swiss cheese)

directions

1. Make the Pastry:
   In a mixing bowl, whisk together flour and salt.
   Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
   Add cold water, one tablespoon at a time, mixing just until the dough holds together.
   Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
2. Preheat and Prepare the Shells:
   Preheat the oven to 375°F (190°C).
   On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
   Cut into rounds large enough to line the cups of greased muffin tins or small tartlet pans.
   Gently press the dough into the tins and prick the bottoms lightly with a fork.
3. Make the Filling:
   In a saucepan over medium heat, melt 1 tbsp butter.
   Stir in the flour and cook for 1 minute, whisking constantly.
   Gradually add milk and cream, whisking until smooth and thickened.
   Remove from heat and let cool slightly.
   Stir in nutmeg, salt, pepper, eggs, and grated cheese until well combined.
4. Assemble and Bake:
   Spoon the filling into the prepared pastry shells, filling nearly to the top.
   Bake for 25–30 minutes, or until the tops are golden, puffed, and slightly firm.
   Allow to cool for 5–10 minutes before removing from the tins.
5. Serve:
   Enjoy warm or at room temperature. Serve with a light green salad or as part of a brunch spread.

Servings and timing

Servings: 8 pies
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Calories: Approximately 310 kcal per pie

Variations

• Cheese Blend: Mix Gruyère with Emmental or Parmesan for added flavor complexity.
• Herb Add-In: Stir in fresh thyme or chives to the filling for a herby twist.
• Onion Base: Sauté chopped onion or shallot and add to the custard for a deeper flavor.
• Spicy Version: Add a pinch of cayenne or dry mustard for a subtle kick.
• Crustless Option: Bake the filling in greased muffin tins without pastry for a gluten-free, crustless version.

storage/reheating

Store leftover cheese pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C (320°F) for 8–10 minutes or in a toaster oven until warmed through and crisp. They can also be frozen—wrap tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight in the fridge before warming.

FAQs

What is Chäschüechli?

Chäschüechli are small Swiss cheese pies made with a savory custard filling and a flaky pie crust, typically enjoyed as snacks or light meals.

Can I use store-bought pastry?

Yes, a good-quality shortcrust pastry can be used to save time, though homemade crust offers a better texture and flavor.

What kind of cheese is best?

Gruyère is traditional, but Emmental, Swiss cheese, or even cheddar can work well depending on your preference.

How do I keep the crust from getting soggy?

Partially blind-bake the crusts for 8–10 minutes before adding the filling, or prick the base to allow steam to escape.

Can I make this recipe into one large tart?

Yes, use a 9-inch tart pan and extend the baking time to 35–40 minutes.

Do I need to chill the pastry?

Yes, chilling helps prevent shrinking during baking and results in a flakier crust.

Can I serve these cold?

They are best warm or at room temperature, but they can be eaten cold if stored properly.

What can I serve with Chäschüechli?

Pair with a crisp green salad, potato salad, or even pickles for a light meal.

Can I use milk instead of cream?

Yes, but the filling will be slightly lighter in texture. A combination of milk and cream offers the best balance.

How do I know when they’re done?

The tops should be golden, puffed, and just set. A slight jiggle in the center is fine—it will firm as it cools.

Conclusion

Swiss Cheese Pies (Chäschüechli) are a delicious reflection of Swiss culinary comfort—flaky, golden crusts filled with rich, cheesy custard. Easy to prepare and satisfying to eat, they make an excellent addition to brunches, lunches, or snack spreads.

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