Description
Traditional Swedish meatballs served in a creamy gravy, perfect over mashed potatoes or noodles.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes until absorbed.
- Add ground beef, ground pork, chopped onion, egg, allspice, nutmeg, salt, and pepper. Mix until just combined.
- Shape mixture into small meatballs, about 1 inch in diameter.
- In a large skillet over medium heat, melt 1 tablespoon of butter and cook meatballs in batches until browned on all sides and cooked through. Remove and set aside.
- In the same skillet, add remaining butter and stir in flour to make a roux. Cook for 1 minute.
- Gradually whisk in beef broth until smooth. Simmer for 5 minutes until thickened.
- Add heavy cream and Worcestershire sauce. Simmer for another 2–3 minutes.
- Return meatballs to the skillet and coat with the sauce. Cook for an additional 5 minutes.
- Garnish with chopped parsley and serve warm.
Notes
- For a lighter version, use turkey instead of beef and pork.
- Serve with lingonberry jam for an authentic Swedish touch.
- Make ahead and freeze meatballs for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg