Smoked Swedish Meatballs Recipe
Make Smoked Swedish Meatballs Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Smokewood & Finish
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the breadcrumbs and milk. Let sit for 5–10 minutes until breadcrumbs absorb the milk and become soft.
- 2
Prepare onion
Finely grate the yellow onion into a bowl (use the small holes of a box grater). Squeeze out about half the excess liquid into a bowl reserved for later—retain the flavor but avoid overly wet mix.
- 3
Mix meatball ingredients
In a large mixing bowl, combine ground beef and ground pork. Add the soaked breadcrumbs, grated onion (with most of the juice discarded), egg, allspice, white pepper, 1 1/4 tsp salt, and chopped parsley. Mix gently with your hands or a fork until just combined—do not overwork or the meatballs will be dense.
- 4
Form meatballs
Portion the mixture into roughly 1-inch (about 1 tablespoon) meatballs or slightly larger if preferred. You should get about 30–36 small meatballs. Roll each into a smooth ball with lightly oiled hands for a uniform surface.
- 5
Chill
Place formed meatballs on a baking sheet lined with parchment and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling firms them so they hold shape on the smoker.
- 6
Prepare smoker
Set up your smoker for indirect smoking at a target temperature of 225–275°F (107–135°C). If using chips, soak them for 30 minutes before use; if using chunks, no soak needed. Use a mild fruit wood like apple or a mix with oak for a balanced flavor.
- 7
Smoke meatballs
Arrange chilled meatballs on a perforated tray or an oiled wire rack so smoke can circulate. Brush the tops lightly with the 2 tablespoons melted butter. Smoke at 225–250°F (107–121°C) for 40–50 minutes, or until internal temperature reaches 160°F (71°C) and an even smoked color is achieved. Turn the tray once halfway through for even smoke exposure.
- 8
Smokewood & Finish
- 9
Reserve drippings (optional)
If your smoker or rack collected flavorful drippings from the meatballs, reserve up to 1–2 tablespoons to incorporate into the sauce for extra smoky depth.
- 10
- 11
Add stock and seasonings
Gradually whisk in 1 cup beef or chicken stock to the roux until smooth. Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and the reserved drippings if using. Simmer gently for 3–4 minutes to thicken and meld flavors.
- 12
Finish sauce
Reduce heat to low and whisk in 1/2 cup heavy cream. Simmer another 1–2 minutes until sauce is silky and coats the back of a spoon. Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 13
Combine meatballs and sauce
Gently add the smoked meatballs to the saucepan with the finished cream sauce, turning to coat each meatball. Warm together for 2–3 minutes so the meatballs reheat and absorb sauce flavors.
- 14
Serve
Transfer meatballs with sauce to a warm serving dish. Garnish with a sprinkle of chopped parsley if desired. Serve traditional sides such as boiled potatoes, lingonberry jam, buttered egg noodles, or lingonberry preserves on the side.