Print

Swedish Meatballs Recipe

Swedish Meatballs Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

This Swedish Meatballs recipe is the ultimate comfort food dish! Juicy, flavorful meatballs topped with a rich, creamy sauce, served over a bed of your favorite starchy side will feed the whole family with plenty of leftovers. Perfect for a cozy night when you’re looking for an easy, yet hearty meal.

Ingredients

For the Meatballs

  • ¾ pound lean ground beef (I used 85/15)
  • ¾ pound ground pork
  • 1 small onion, grated
  • 2 garlic cloves, minced
  • ½ cup panko breadcrumbs
  • 1 egg, large
  • ¼ cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 2 tablespoons extra virgin olive oil or other cooking oil such as vegetable oil

For the Sauce

  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups beef broth or beef stock, low sodium
  • ¾ cup heavy cream
  • 1 ½ teaspoons soy sauce, low sodium
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Garnish

  • Chopped fresh parsley, optional

Instructions

  1. For the Meatballs: Combine ground beef and ground pork in a large bowl and gently combine using your fingers. Gently mix in grated onion, minced garlic, panko breadcrumbs, egg, milk, and seasonings (salt, pepper, allspice, nutmeg) until combined. Use a cookie scoop to scoop out the mixture and form into 1 to 1 ½ inch meatballs. Place meatballs in the fridge for 20 to 30 minutes. Heat extra virgin olive oil in a large skillet over medium-high heat. Cook the meatballs in batches (avoid overcrowding the skillet), turning frequently to brown all sides, about 5 to 6 minutes per batch. Transfer cooked meatballs to a plate and cover while you make the sauce.
  2. For the Sauce: Add the butter to the skillet and whisk until melted. Whisk in the flour and stir continuously for about 1 minute. It should be bubbling. Slowly whisk in the beef broth, a little at a time to avoid clumps. Finally, whisk in the heavy cream, soy sauce, and Dijon mustard. Bring sauce to a simmer over medium heat and season with salt and pepper to taste. Add the meatballs back to the skillet along with any juices that accumulated on the plate. Simmer for another 3 to 5 minutes or until meatballs are cooked through. Serve over egg noodles or rice with fresh parsley.

Notes

  • Storage Information: Refrigerator – Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. Reheat both the meatballs and sauce in the microwave or on the stove until warmed through. Freezer – You can freeze the meatballs in this Swedish meatball recipe, but I don’t recommend freezing the sauce as the dairy components will separate. If fully cooked, let the meatballs freeze for about 3 hours on a baking sheet, then transfer them to an airtight freezer-safe container. They will stay fresh for up to 3 months. When ready to eat, simply thaw then heat in the oven or a skillet until warmed through.

Nutrition

Find it online: https://cookedbysarah.com/swedish-meatballs-recipe/