Description
This classic Swedish Meatball recipe features tender meatballs made from a blend of ground beef and pork, seasoned with allspice and nutmeg, then pan-fried to golden perfection. They’re served in a rich and creamy sauce made with beef broth, heavy cream, and Dijon mustard, perfect for pairing with mashed potatoes or egg noodles for a comforting and authentic meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely grated
- 1 egg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter (for frying)
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the breadcrumb mixture: In a small bowl, combine the breadcrumbs and milk. Let this mixture sit for 5 minutes until the breadcrumbs are softened, which will help keep the meatballs moist.
- Mix the meatball ingredients: In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, grated onion, egg, ground allspice, ground nutmeg, salt, and black pepper. Mix gently until all ingredients are well combined, taking care not to overwork the mixture to keep the meatballs tender.
- Shape the meatballs: Form the mixture into 1-inch meatballs, ensuring they are evenly sized for uniform cooking.
- Cook the meatballs: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook them, turning frequently, until they are browned on all sides and cooked through, about 8 to 10 minutes. Remove the meatballs from the skillet and set aside.
- Make the sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until it becomes lightly golden, forming a roux. Gradually whisk in the beef broth, bringing the mixture to a simmer to thicken. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Continue to simmer the sauce for 5 to 7 minutes until it reaches a creamy consistency. Season with salt and black pepper to taste.
- Combine meatballs with sauce: Return the cooked meatballs to the skillet with the sauce and simmer together for 5 minutes until the meatballs are warmed through and have absorbed some of the sauce flavors.
- Serve: Serve the Swedish meatballs hot over mashed potatoes, egg noodles, or rice. Optionally, include lingonberry jam on the side for a traditional touch.
Notes
- For a lighter version, substitute the ground beef and pork with all ground turkey or chicken.
- Prepare the meatballs in advance and freeze them for up to 3 months. Reheat gently in the sauce before serving for a convenient meal.
