Cocktail Meatballs Swedish Style
Transform your next gathering with these mouthwatering Cocktail Meatballs Swedish Style—an elegant twist on a party classic. Made with a delectable blend of ground beef, pork, and warming spices like allspice, these tender, bite-sized meatballs are browned to perfection before being simmered in a rich, velvety gravy infused with beef broth, heavy cream, Dijon mustard, and a hint of Worcestershire sauce. Perfect as an upscale appetizer or a hearty main dish, these savory meatballs pair beautifully with mashed potatoes, buttery noodles, or crusty bread for soaking up every drop of the luscious sauce. Ready in under an hour and garnished with fresh parsley, they’re a guaranteed crowd-pleaser that’s sure to elevate your hosting game. Ideal for keywords such as "Swedish cocktail meatballs," "party appetizers," and "creamy meatball recipes."
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Whole milk
- 1 large Egg
- 0.5 cup Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground allspice
- 2 tablespoons Olive oil or neutral cooking oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon Parsley, chopped (optional, for garnish)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and allspice. Mix gently with your hands until just combined; do not overmix.
Roll the mixture into small, bite-sized meatballs, approximately 1 inch in diameter. Place them on a large plate or tray.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook the meatballs until browned on all sides, about 5-7 minutes per batch. Remove the cooked meatballs and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly.
Slowly pour in the beef broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until the sauce begins to thicken, about 5 minutes.
Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Continue to simmer the sauce for another 2-3 minutes until smooth and creamy.
Return the meatballs to the skillet, coating them with the sauce. Lower the heat to a gentle simmer, cover, and cook for an additional 10 minutes to ensure the meatballs are heated through.
Garnish with chopped parsley, if desired, and serve immediately. These meatballs can be served on their own, with cocktail picks, or over noodles or mashed potatoes.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.4 g | 315% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 5800 mg | 252% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1737 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
