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Swedish Meatballs

Swedish Meatballs
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Classic Swedish meatballs in a rich, creamy gravy, traditionally served with lingonberry jam and mashed potatoes for a comforting and hearty meal.

Ingredients

Scale
  • 1 pound (450g) ground beef (I prefer 80/20 for richer flavor)
  • 1/2 pound (225g) ground pork (adds juiciness; try using fresh if possible)
  • 1/2 cup breadcrumbs (feel free to use panko for extra crunch)
  • 1/4 cup whole milk (make sure it’s room temperature for better absorption)
  • 1 small onion, finely chopped (yellow or white onions work beautifully)
  • 1 egg (your binding agent; room temperature is best)
  • 1/4 teaspoon ground allspice (a must for authentic flavor)
  • 1/4 teaspoon ground nutmeg (adds a warm, nutty flavor)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (freshly ground enhances the flavor)
  • 2 tablespoons butter (for frying; I love using a high-quality brand)
  • 2 tablespoons all-purpose flour (for thickening your Sauce)
  • 2 cups beef broth (homemade is the best, but store-bought works)
  • 1/2 cup heavy cream (the richness makes the Sauce divine)
  • 1 teaspoon Worcestershire sauce (a flavor booster)
  • 1 teaspoon Dijon mustard (adds a subtle zing)

Instructions

  1. In a small bowl, combine breadcrumbs and milk. Let sit for 10 minutes.
  2. In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, grated onion, egg, salt, pepper, allspice, and nutmeg until well combined.
  3. Shape the mixture into small, round meatballs, about 1 inch in diameter.
  4. In a large skillet, heat butter and oil over medium heat. Brown the meatballs in batches, turning occasionally, until golden on all sides. Remove and set aside.
  5. To make the gravy, melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes until golden.
  6. Gradually whisk in beef broth, then heavy cream, soy sauce, and Dijon mustard. Bring to a simmer and cook until thickened.
  7. Return the meatballs to the skillet and simmer in the gravy for 10-15 minutes, until cooked through.
  8. Season with additional salt and pepper if needed. Serve hot with lingonberry jam and mashed potatoes.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Meatballs can be made ahead and frozen before cooking.
  • If lingonberry jam is unavailable, cranberry sauce makes a good substitute.
  • Ensure meatballs are not overcrowded in the pan to ensure even browning.

Nutrition

Find it online: https://us.recipesfood.org/swedish-meatballs-recipe/

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