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Swedish Meatballs Recipe

Swedish · Main course · 50 min total

Classic Swedish meatballs in a creamy gravy, perfect for a comforting dinner served with lingonberry jam and mashed potatoes.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup plain breadcrumbs
• 1/2 cup milk
• 1 small yellow onion, finely chopped
• 1 large egg
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup heavy cream

Instructions

1. In a small bowl, combine breadcrumbs and milk; let sit for 5 minutes until absorbed.
2. In a large bowl, mix ground beef, ground pork, onion, egg, salt, pepper, allspice, nutmeg, and the breadcrumb mixture until just combined. Do not overmix.
3. Roll mixture into 1-inch meatballs (about 20).
4. In a large skillet, melt 1 tbsp butter over medium heat. Add meatballs in batches, browning on all sides, about 5 minutes per batch. Transfer to a plate.
5. In the same skillet, melt remaining 1 tbsp butter. Whisk in flour and cook for 1 minute.
6. Gradually whisk in beef broth and cream, scraping up browned bits. Bring to a simmer, then return meatballs to skillet.
7. Simmer, covered, for 10 minutes until meatballs are cooked through and sauce thickens. Adjust seasoning with salt and pepper.
8. Serve hot with lingonberry jam and mashed potatoes or egg noodles.

Tips

• For extra tenderness, use a mix of pork and beef.
• Do not overmix the meatball mixture to avoid tough meatballs.
• If sauce is too thick, add a splash of milk or broth.
• Leftover meatballs can be refrigerated for up to 3 days.

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