Swedish Meatballs
Classic Swedish meatballs in a rich, creamy sauce, served with mashed potatoes and vegetables.
50m4Servings
Nutrition
1041kcal
42gProtein
47gCarbs
77gFat
Ingredients
MEATBALLS
Ground Beef
500 g
Ground Pork
250 g
Onion
1 piece
Garlic
1 clove
Panko Breadcrumbs
4 tbsp
Egg
1 whole
Milk
5 tbsp
Salt
To taste
to taste
Black Pepper
½ tsp
White Pepper
¼ tsp
Allspice
¼ tsp
SAUCE
Butter
3 tbsp
All-Purpose Flour
3 tbsp
Beef Broth
120 ml
Heavy Cream
120 ml
Soy Sauce
2 tsp
Dijon Mustard
1 tsp
Salt
¼ tsp
FOR SERVING
Mashed Potatoes
4 cups
Broccolini
1 lb
Lingonberry Jam
4 tbsp
Parsley
chopped
2 tbsp
Black Pepper
freshly ground
¼ tsp
Instructions
1Make the Meatballs
15m
15mCombine Ingredients
In a large bowl, combine the ground beef, ground pork, finely diced onion, minced garlic, panko breadcrumbs, egg, milk, salt, black pepper, white pepper, and allspice.
Mix Thoroughly
Using your hands, mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
Form the Meatballs
Take a portion of the mixture, about the size of a golf ball, and roll it between your hands to form a compact ball. Place the formed meatballs on a tray.
Repeat
Continue forming meatballs until all the mixture is used. This recipe should yield about 18-22 meatballs.
2Brown the Meatballs
10m
10mHeat Oil
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Brown in Batches
Add half of the meatballs to the hot skillet, being careful not to overcrowd the pan. Brown them on all sides, turning occasionally, for about 5-7 minutes, until nicely browned.
Remove and Repeat
Transfer the browned meatballs to a clean tray. Add a little more oil if needed and repeat with the remaining meatballs. Once browned, place all meatballs back onto the tray.
Finish in Oven
Place the tray of meatballs into a preheated oven at 150°C (300°F) for 5-6 minutes to finish cooking through while you make the sauce.
3Make the Creamy Sauce
15m
15mMelt Butter and Make Roux
In the same skillet used for the meatballs, reduce heat to medium-low. Add the butter and let it melt. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux) and is lightly golden.
Add Beef Broth
Gradually whisk in the beef broth, ensuring no lumps form. Stir until the mixture is smooth and slightly thickened.
Add Cream and Seasonings
Whisk in the heavy cream, soy sauce, Dijon mustard, and salt. Stir until well combined.
Simmer Sauce
Bring the sauce to a gentle simmer, stirring occasionally, until it has thickened to your desired consistency. This should take about 5-7 minutes.
Add Meatballs to Sauce
Return the browned meatballs to the skillet with the sauce. Stir gently to coat the meatballs. Let them simmer in the sauce for another 2-3 minutes to heat through.
4Serve
5m
5mPlate the Dish
Serve the Swedish meatballs and sauce over creamy mashed potatoes, alongside steamed broccolini or other green vegetables. Add a dollop of lingonberry jam to each plate.
Garnish
Garnish with freshly chopped parsley and a sprinkle of freshly ground black pepper.
Tips
For extra tender meatballs, avoid overmixing the meatball mixture.
Don't overcrowd the pan when browning the meatballs; cook them in batches if necessary to ensure a good sear.
The sauce should be thick enough to coat the back of a spoon; if it's too thin, let it simmer a bit longer, or if too thick, whisk in a splash more beef broth or cream.