Description
Scandinavian comfort shines through this Swedish meatballs recipe, blending traditional Nordic flavors with creamy sauce. Rich beef and pork combine with classic spices, creating a hearty meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Meat
- 1 lb (0.45 kg) ground beef
- 1 lb (0.45 kg) ground pork
- 1 egg
Dry Ingredients
- 1/2 cup breadcrumbs
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Liquid and Aromatic Ingredients
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon soy sauce
Instructions
- Blend ground beef, ground pork, breadcrumbs, milk, finely diced onion, egg, allspice, nutmeg, salt, and pepper in a mixing bowl until thoroughly combined.
- Gently form the meat mixture into uniform 1-inch spherical meatballs, ensuring consistent size for even cooking.
- Melt butter in a large skillet over medium-high heat, approximately 350°F, and carefully brown meatballs in multiple batches, rotating to achieve golden exterior.
- Transfer cooked meatballs to a separate plate, maintaining their warmth and preserving their crisp exterior.
- In the same skillet with residual meat drippings, create a roux by whisking butter and flour until smooth and lightly golden.
- Gradually pour beef broth into the roux, continuously whisking to prevent lumps and create a silky, consistent sauce.
- Incorporate heavy cream, Dijon mustard, and soy sauce, stirring until the gravy reaches a rich, velvety consistency, approximately 3-4 minutes.
- Reintroduce meatballs to the simmering gravy, allowing them to heat through and absorb flavors for 5-7 minutes.
- Serve immediately over creamy mashed potatoes or tender egg noodles, garnishing with fresh parsley if desired.
Notes
- Ensure even mixing of ground meats for consistent texture and flavor throughout the meatballs.
- Use cold milk and egg to help bind ingredients and prevent tough meatballs when mixing.
- Gently roll meatballs without compressing too tightly to maintain a tender, light consistency.
- Brown meatballs in batches to avoid overcrowding the pan, which can lead to steaming instead of proper caramelization.
- Create a smooth gravy by whisking constantly and adding broth gradually to prevent lumps.
- Adjust sauce thickness by simmering longer or adding more broth if needed for desired consistency.
- Serve immediately to enjoy the rich, creamy sauce and keep meatballs at their most tender state.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Swedish
Nutrition
- Serving Size: 6
- Calories: 404 kcal
- Sugar: 1 g
- Sodium: 410 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 115 mg