Description
This classic, Homemade Swedish Meatballs recipe captures the essence of traditional Scandinavian cuisine. Crafted from a perfect blend of ground beef, pork and spices, these tender meatballs are pair perfectly with a rich, homemade gravy. Serve on top of fluffy mashed potatoes or egg noodles.
Ingredients
Scale
- 1-pound ground beef, 80/20
- 1-pound ground pork
- 2 slices bread
- 1/2 cup heavy whipping cream
- 1/2 small onion, minced
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
FOR THE GRAVY:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef stock
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons sour cream
- 1/2 teaspoon Dijon mustard
- 3 to 4 dashes Worcestershire sauce
- 1/2 cup heavy whipping cream
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, tear the bread into tiny pieces.
- Pour in the heavy cream. Mix.
- While the bread is soaking, heat up one tablespoon of butter in a pan. Add the minced onions. Sauté for a few minutes. Remove from pan and allow to cool for a few minutes.
- Add the ground beef, ground pork, salt, black pepper, nutmeg, allspice and sautéed onions to the bowl with the cream soaked bread.
- Combine well. Try not to over mix.
- Form into uniform, medium-sized meatballs.
- Heat the olive oil and remaining two tablespoons of butter in a pan.
- Once heated, fry the meatballs in batches. Brown on all sides, ensuring the meatballs are thoroughly cooked. Reserve on a plate.
- Remove all but one tablespoon of the grease from the pan (making sure you keep those browned bits).
- Melt two tablespoons of butter in the pan.
- Whisk in the flour. Cook off the raw flour taste for a few minutes.
- Pour in the beef stock. Whisk to remove any bits from the bottom of the pan. Simmer for a few minutes to thicken.
- Whisk in the Dijon and Worcestershire sauce. Cook for another few minutes.
- Turn down the heat. Whisk in the sour cream. Season with salt and pepper.
- Simmer for a five more minutes, whisking often.
- Pour in the heavy cream. Whisk. Allow the cream to heat through for a few minutes.
- Mix in the fresh parsley.
- Transfer the meatballs into the gravy. Spoon the sauce over the meatballs. Allow the meatballs to warm through.
- Serve on top of fluffy mashed potatoes or egg noodles.
- ENJOY!
Notes
- Feel free to use all ground beef.
- A firmer white bread works best in this meatball recipe.
- Replace the heavy cream with milk.
- Do not brown or burn the onions.
- Mix the meatball mixture just until combined. Over mixing can lead to dense meatballs.
- Try to make the meatballs a uniform size.
- Fry the meatballs on medium to medium-low to ensure the meatballs are browned on all sides and cooked through.
- Test a meatball to ensure it is cooked through.
- This recipe will yield approximately 18 medium-sized meatballs.
- Serve with fluffy mashed potatoes or egg noodles.
- Lingonberry jam is a great and traditional accompaniment.
- Store leftovers in the fridge for up to 3 days.
- Freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: Swedish/American