People everywhere love Swedish Meatballs. They have a unique flavour and texture that has made them a favourite for many generations. This traditional Swedish recipe for meatballs uses ground beef, pork, onions, bread, nutmeg, and allspice to create the perfect combination of flavours. Serve these with mashed potatoes or egg noodles.
You can even serve these as an appetizer or finger food – a great way to start off any meal. Serve them with a creamy gravy or a tart lingonberry jam for an extra burst of flavour. With this simple recipe, you can easily create the perfect Swedish Meatball in your own kitchen. Enjoy!
- 1 large egg
- ¼ cup heavy cream
- 1 large slice high-quality white sandwich bread crusts removed and bread torn into 1-inch pieces
- ½ lb ground pork
- 1 small onion grated on large holes of box grater (about 1/4 cup)
- 1 small garlic clove minced
- ⅛ tsp freshly grated nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground black pepper
- 1 tsp packed brown sugar optional
- 1 ½ tsp table salt
- 1 tsp baking powder
- ½ lb lean ground beef
- 1 ¼ cups vegetable oil
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 ½ cups beef broth preferably good quality broth from your local butcher or homemade
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ cup heavy cream
- Salt and ground black pepper
- 2 tbsp chopped fresh parsley
- Whisk the egg and cream together in a medium bowl. Stir in bread until it is well coated and set aside.
- Using a stand mixer with paddle attachment, beat the pork, onion, garlic, nutmeg, allspice, black pepper, brown sugar, salt and baking powder together on high speed until smooth for about 2 minutes.
- Stir the bread mixture once more, breaking up any larger chucks of bread, then add it to the pork. Beat on high speed until smooth, about 1 minute, scraping the bowl as needed.
- Add the beef to the pork mixture and beat on medium-low speed just until combined, about 30 seconds, scraping the bowl as needed.
- Form 1-inch meatballs using a cookie scoop (with mechanical release) or by hand (moisten your hands first). Set the meatball on a baking sheet and continue to make 25-30 meatballs.
- Heat oil in a 10-inch sauté pan over medium-high heat until it reaches a temperature of 350˚F and meatballs sizzle when placed in the pan. Add meatballs in a single layer without overcrowding them. Fry the meatballs in batches, flipping them half-way through cooking, for about 7-10 minutes or until cooked through. Adjust the heat as needed so the oil is sizzling, not smoking. Using a slotted spoon, transfer meatballs to a paper towel-lined plate. Repeat for the remaining meatballs.
- Make the sauce: Pour off and discard the oil from the pan, keeping the brown bits that remain in the pan. Return the pan to medium-high heat and add the butter. Once the butter is melted, add the flour to make a light roux. Whisk constantly until the flour is well combined and lightly browned, about 1-2 minutes. Slowly whisk in broth, scraping the bottom of pan to loosen browned bits. Bring to a simmer and cook until sauce is reduced to about 1 cup. Stir in the Worcestershire, Dijon and cream, return to a simmer.
- Add the meatballs to the sauce and simmer until heated through. Season with salt and pepper to taste. Garnish with parsley. Serve with mashed potatoes or egg noodles.