Description
This classic Swedish Meatballs recipe features tender meatballs made from a blend of ground beef and pork, seasoned with warm spices like allspice and nutmeg. Served in a creamy, rich sauce made with beef broth, heavy cream, and Dijon mustard, these meatballs are perfect for a comforting meal. The recipe yields 8 generous servings and is ideal for a cozy family dinner.
Ingredients
Scale
Meatballs
- 1 lb lean ground beef (10%-15% fat)
- 1 lb ground pork
- 1 small onion (grated on star side of box grater)
- 2 garlic cloves (minced)
- 1 large egg
- 1/3 cup panko crumbs
- 1/4 cup whole milk
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
Sauce
- 2 Tbsp olive oil (or as needed for frying)
- 4 Tbsp unsalted butter
- 3 cups regular beef broth
- 1 cup heavy whipping cream
- 3 Tbsp all-purpose flour
- ½ tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and pork. Add the grated onion, minced garlic, egg, panko crumbs, milk, salt, black pepper, allspice, and nutmeg. Mix everything gently but thoroughly until well combined without overworking the meat, which keeps the meatballs tender.
- Shape Meatballs: Using your hands or a scoop, form the mixture into uniform meatballs approximately 1 to 1.5 inches in diameter. Place them on a plate or tray ready for cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally until they are browned on all sides but not fully cooked through. Remove the meatballs and set aside.
- Make the Sauce Base: In the same skillet, reduce heat to medium-low and add butter. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes until the mixture is golden and fragrant, stirring continuously to avoid burning.
- Add Broth and Cream: Gradually whisk in the beef broth to avoid lumps. Stir in the heavy cream and Dijon mustard. Continue to cook the sauce, stirring occasionally, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet, nestling them in the sauce. Cover and simmer on low heat for another 10-15 minutes until the meatballs are cooked through and the flavors meld together. Taste and adjust salt and pepper as needed.
- Serve: Serve the Swedish meatballs hot, ideally with mashed potatoes, egg noodles, or lingonberry jam on the side for a traditional experience.
Notes
- Use a combination of ground beef and pork for the best flavor and texture.
- Grating the onion instead of chopping ensures it blends into the meatballs smoothly.
- Panko crumbs soak up moisture and help keep the meatballs light and tender.
- Brown the meatballs well but avoid fully cooking them in the skillet since they will finish cooking in the sauce.
- The cream sauce can be adjusted for thickness by using more or less flour or cream according to preference.
- Lingonberry jam on the side offers a traditional Swedish touch with a sweet contrast.
- Reheat gently to avoid breaking the sauce.
