Description
Swedish Meatballs are tender, juicy meatballs made with ground beef and pork, simmered in a rich and creamy gravy flavored with beef broth, Worcestershire sauce, Dijon mustard, and a touch of nutmeg. This classic Scandinavian dish is perfect served over mashed potatoes, egg noodles, or with lingonberry jam for a comforting and flavorful dinner experience.
Ingredients
For the Meatballs
- 1 lb (450 g) ground beef
- ½ lb (225 g) ground pork
- ½ cup breadcrumbs
- ½ cup milk
- 1 small onion, finely grated or minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons butter or oil, for cooking
For the Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ cup heavy cream
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Prepare the meatball mixture: Combine the breadcrumbs and milk in a large bowl and let sit for 2–3 minutes to soften. Add the ground beef, ground pork, finely grated onion, egg, salt, pepper, nutmeg, and allspice. Mix gently and just until all ingredients are combined without overworking the mixture to keep the meatballs tender.
- Shape the meatballs: Roll the meat mixture into small meatballs about 1½ inches in diameter, ensuring even sizes for uniform cooking.
- Brown the meatballs: Heat the butter or oil in a large skillet over medium heat. Add the meatballs in batches, turning occasionally to brown all sides evenly. Cook until they are browned and nearly cooked through, then transfer them to a plate to rest.
- Make the gravy: In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes to form a roux, stirring continuously to avoid burning. Gradually whisk in the beef broth, stirring constantly until the sauce is smooth and without lumps.
- Finish the sauce: Stir in the Worcestershire sauce and Dijon mustard. Allow the gravy to simmer for 3–4 minutes until it slightly thickens. Then add the heavy cream and season with salt and black pepper to taste, stirring to combine well.
- Simmer the meatballs: Return the browned meatballs back into the skillet with the creamy gravy. Simmer gently on low heat for 5–8 minutes, or until the meatballs are fully cooked through and the sauce is rich and creamy.
- Serve: Garnish with chopped fresh parsley and serve the Swedish meatballs hot over mashed potatoes, egg noodles, or accompanied by lingonberry jam for a traditional touch.
Notes
- Avoid overmixing the meat mixture to ensure the meatballs remain tender and juicy.
- Using a combination of beef and pork results in especially juicy and flavorful meatballs.
- For a perfectly smooth gravy, add the beef broth gradually while whisking constantly.
- Leftover meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: Swedish
