Description
Swedish meatballs from Stockholm blend hearty ground beef with rich, creamy sauce for a classic Scandinavian comfort dish. Delicate spices and lingonberry jam complement the tender meat, creating a memorable meal that connects you to Nordic culinary traditions.
Ingredients
Scale
Meats:
- 1 pound (1 lb) ground beef
- 1 pound (1 lb) ground pork
Binding and Seasoning Ingredients:
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Sauce and Garnish Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Chopped parsley for garnish
Instructions
- In a spacious mixing vessel, thoroughly blend ground meats with finely diced onion, minced garlic, breadcrumbs, milk, egg, aromatic spices, and seasonings until ingredients are uniformly integrated.
- Delicately shape the meat mixture into compact, golf ball-sized spheres, ensuring consistent size for even cooking.
- Melt butter in a expansive skillet over medium-high heat (around 350°F). Carefully rotate meatballs to achieve a golden-brown exterior on all surfaces, approximately 5-7 minutes. Transfer browned meatballs to a separate plate.
- Using the same skillet’s flavorful remnants, sprinkle flour and whisk continuously for 60 seconds to create a roux. Slowly incorporate beef broth, creating a smooth base.
- Stream in heavy cream and Worcestershire sauce, stirring consistently until the sauce thickens and develops a rich, velvety consistency, about 3-4 minutes.
- Gently reintroduce meatballs into the sauce, allowing them to simmer and absorb flavors for 8-10 minutes, ensuring complete internal cooking.
- Finish by scattering fresh chopped parsley across the dish and serve piping hot alongside creamy mashed potatoes, tender egg noodles, or fluffy rice.
Notes
- Mix meats thoroughly to ensure even flavor distribution and tender texture throughout the meatballs.
- Use cold milk and egg when mixing ingredients to help bind the meat mixture more effectively.
- Wet hands slightly before rolling meatballs to prevent sticking and create smoother, more uniform shapes.
- For gluten-free option, substitute breadcrumbs with almond flour or gluten-free breadcrumbs to maintain consistent texture.
- Consider using a blend of ground meats like beef, pork, and veal for more complex and rich flavor profile.
- Cook meatballs on medium heat to prevent burning and achieve perfect golden-brown exterior while keeping interior juicy.
- Make ahead and freeze uncooked meatballs for up to 3 months, allowing quick meal preparation on busy days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Swedish
Nutrition
- Serving Size: 4
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 140 mg