Swedish Meatballs
Tender, savory meatballs swimming in a rich, velvety cream gravy and served with lingonberry jam.
Ingredients
- •1/2 lb ground beef (225g)
- •1/2 lb ground pork (225g)
- •1/3 cup plain breadcrumbs (35g)
- •1/4 cup whole milk (60ml)
- •1 small yellow onion, finely grated
- •1 large egg
- •1 tsp salt
- •1/4 tsp ground allspice
- •1/4 tsp ground nutmeg
- •1/4 tsp black pepper
- •2 tbsp unsalted butter (for frying)
- •1 tbsp vegetable oil (for frying)
- •2 tbsp all-purpose flour (16g)
- •1 1/2 cups beef broth (360ml)
- •1/2 cup heavy cream (120ml)
- •1 tsp Worcestershire sauce
- •1 tbsp chopped fresh parsley (for garnish)
Instructions
- 1
In a small bowl, combine the breadcrumbs and milk, allowing them to soak for 5 minutes until the milk is absorbed.
- 2
In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, grated onion, egg, salt, allspice, nutmeg, and black pepper. Mix gently with your hands just until combined, being careful not to overwork the meat.
- 3
Roll the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter, placing them on a parchment-lined baking sheet.
- 4
Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 5
Add the meatballs in a single layer, working in batches if necessary, and brown them on all sides by shaking the pan frequently, about 8 to 10 minutes. The meatballs do not need to be fully cooked through at this stage. Remove them to a plate.
- 6
In the same skillet with the remaining drippings, melt the remaining tablespoon of butter over medium heat.
- 7
Sprinkle the flour directly into the pan and whisk constantly for 1 to 2 minutes until it turns a light golden-brown paste.
- 8
Slowly pour in the beef broth while whisking vigorously to prevent lumps, followed by the heavy cream and Worcestershire sauce.
- 9
Bring the gravy to a gentle simmer, scraping up any browned bits from the bottom of the pan, and cook until it thickens slightly, about 3 to 4 minutes.
- 10
Return the meatballs and any accumulated juices back into the simmering gravy, reducing the heat to low.
- 11
Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the meatballs are cooked through and the gravy is rich and coating.
- 12
Garnish with freshly chopped parsley and serve hot alongside mashed potatoes and lingonberry jam.
💡 Chef tips
- Keep a small bowl of cold water nearby to wet your hands before rolling the meat mixture; this prevents the meat from sticking to your fingers.
- For the best texture and flavor, do not skip the combination of ground beef and pork, as the pork adds necessary fat and moisture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat wonderfully on the stovetop with a splash of extra broth or milk.
✅ How it should turn out
The finished dish features perfectly tender, spiced meatballs coated in a glossy, savory brown cream gravy that is deeply comforting and aromatic.