Description
Swedish Meatballs are tender, spiced meatballs smothered in a rich and creamy gravy, traditionally served with mashed potatoes or egg noodles for a comforting and satisfying meal.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, soak breadcrumbs in milk and set aside for 5 minutes.
- In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, onion, egg, allspice, nutmeg, salt, and pepper until well combined.
- Form into small meatballs (about 1 inch in diameter).
- In a large skillet over medium heat, cook meatballs in batches until browned on all sides and cooked through. Remove and set aside.
- In the same skillet, melt butter and whisk in flour to form a roux. Cook for 1–2 minutes.
- Slowly whisk in beef broth, then add heavy cream, Worcestershire sauce, and Dijon mustard. Simmer until thickened, about 5–7 minutes.
- Return meatballs to the skillet and simmer in the sauce for 5–10 minutes.
- Garnish with chopped parsley and serve hot with mashed potatoes, noodles, or lingonberry jam.
Notes
- Make meatballs ahead and freeze for quick meals later.
- Use a cookie scoop for evenly sized meatballs.
- Serve with pickled cucumbers and lingonberry sauce for an authentic touch.
Nutrition
- Serving Size: 1 portion (about 5 meatballs with sauce)
- Calories: 520
- Sugar: 2g
- Sodium: 590mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 125mg