Swedish Meatballs
These tender, savory meatballs are simmered in a rich, velvety gravy that brings the authentic comfort of a Scandinavian kitchen to your home.
Ingredients
- •1 lb (450g) ground beef
- •1/2 lb (225g) ground turkey
- •1/2 cup panko breadcrumbs
- •1/3 cup unsweetened soy milk or oat milk
- •1 small yellow onion, finely grated
- •1 large egg, lightly beaten
- •1/2 tsp ground allspice
- •1/4 tsp ground nutmeg
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •2 tbsp olive oil
- •2 tbsp all-purpose flour
- •2 cups beef stock
- •1/2 cup plant-based heavy cream alternative
- •1 tbsp soy sauce
Instructions
- 1
In a small bowl, soak the breadcrumbs in the plant-based milk for 5 minutes until softened.
- 2
In a large mixing bowl, combine the ground beef, ground turkey, grated onion, egg, allspice, nutmeg, salt, pepper, and the soaked breadcrumb mixture. Mix gently with your hands until just combined, being careful not to overwork the meat.
- 3
Shape the mixture into 1-inch meatballs and place them on a tray.
- 4
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes per batch. Remove the meatballs from the skillet and set aside.
- 5
In the same skillet, whisk the flour into the remaining pan drippings and cook for 1 minute to create a roux.
- 6
Gradually whisk in the beef stock and soy sauce, scraping up any browned bits from the bottom of the pan. Simmer for 3-5 minutes until the sauce begins to thicken.
- 7
Stir in the plant-based cream, then return the meatballs to the skillet. Simmer on low heat for 10 minutes until the meatballs are cooked through and the sauce is rich and glossy.
- 8
Serve hot over mashed potatoes or egg noodles.
💡 Chef tips
- For the best texture, ensure your onion is grated finely so it melts into the meat rather than leaving large chunks.
- If you want to make these ahead, you can freeze the raw meatballs on a tray before transferring them to a freezer bag for up to 3 months.
- To keep the sauce silky, whisk the plant-based cream in at the very end to prevent it from curdling under high heat.
✅ How it should turn out
The finished meatballs should be incredibly tender and fragrant with warm spices, coated in a deep brown, savory gravy that is perfectly balanced and creamy.