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a cast iron pan full of Swedish meatballs

Homemade Swedish Meatballs


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

  1. In a large bowl, tear the bread into tiny pieces.
  2. Pour in the heavy cream. Mix. 
  3. 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.
  4. Add the ground beef, ground pork, salt, black pepper, nutmeg, allspice and sautéed onions to the bowl with the cream soaked bread.
  5. Combine well. Try not to over mix. 
  6. Form into uniform, medium-sized meatballs.
  7. Heat the olive oil and remaining two tablespoons of butter in a pan.
  8. Once heated, fry the meatballs in batches. Brown on all sides, ensuring the meatballs are thoroughly cooked. Reserve on a plate.
  9. Remove all but one tablespoon of the grease from the pan (making sure you keep those browned bits).
  10. Melt two tablespoons of butter in the pan.
  11. Whisk in the flour. Cook off the raw flour taste for a few minutes.
  12. Pour in the beef stock. Whisk to remove any bits from the bottom of the pan. Simmer for a few minutes to thicken. 
  13. Whisk in the Dijon and Worcestershire sauce. Cook for another few minutes.
  14. Turn down the heat. Whisk in the sour cream. Season with salt and pepper.
  15. Simmer for a five more minutes, whisking often.
  16. Pour in the heavy cream. Whisk. Allow the cream to heat through for a few minutes.
  17. Mix in the fresh parsley. 
  18. Transfer the meatballs into the gravy. Spoon the sauce over the meatballs. Allow the meatballs to warm through. 
  19. Serve on top of fluffy mashed potatoes or egg noodles.
  20. 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

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