Description
This classic Swedish Meatballs recipe features tender, flavorful beef and pork meatballs simmered in a rich, creamy gravy — a comforting dish perfect for weeknights or special occasions.
Ingredients
For the Meatballs:
1 lb ground beef (80/20 blend)
½ lb ground pork
½ cup fresh breadcrumbs
⅓ cup whole milk
1 large egg
1 small onion, finely minced
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
¼ tsp ground nutmeg
¼ tsp ground allspice
For the Creamy Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups beef broth
½ cup heavy cream
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
1. In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes to form a panade.
2. In a large bowl, gently mix together ground beef, ground pork, soaked breadcrumbs, egg, minced onion, garlic, salt, pepper, nutmeg, and allspice. Mix just until combined.
3. Shape the mixture into 1-inch balls (about 24-26 meatballs) using a small scoop or your hands.
4. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown meatballs in batches, turning to brown all sides. Transfer to a plate when done.
5. In the same skillet, melt butter over medium heat. Scrape up browned bits from the bottom.
6. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
7. Slowly whisk in beef broth, ½ cup at a time, to avoid lumps. Stir until smooth.
8. Add heavy cream, Worcestershire sauce, and Dijon mustard. Stir well to combine.
9. Return meatballs to the skillet and simmer for 8-10 minutes until meatballs are fully cooked and sauce is thickened.
10. Taste the sauce and adjust seasoning with salt and pepper as needed.
Notes
Serve over egg noodles, mashed potatoes, or rice for a hearty meal.
Make the meatballs in advance and freeze for quick weeknight dinners.
Use half-and-half instead of heavy cream for a lighter sauce, if preferred.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Swedish