Easy Swedish Meatballs
Get ready to savor the comforting flavors of homemade *Easy Swedish Meatballs*! This recipe combines a perfect blend of ground beef and pork, seasoned with warm notes of allspice and creamy garlic-infused sauce. The meatballs are tender and flavorful, browned to perfection before being simmered in a rich, velvety gravy made with beef broth, heavy cream, Worcestershire sauce, and Dijon mustard. Ready in just 45 minutes, this delightful dish is ideal for busy weeknights or cozy family dinners. Serve these crowd-pleasing Swedish meatballs over buttery mashed potatoes, tender egg noodles, or fluffy rice, and garnish with fresh parsley for a pop of color. Classic Scandinavian comfort food has never been so simple—or satisfying!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground black pepper
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, kosher salt, allspice, and black pepper. Mix until just combined, being careful not to overwork the mixture.
Roll the mixture into 1-inch meatballs and set them on a baking sheet or plate. You should have about 24-28 meatballs.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan, and cook until browned on all sides (about 5-7 minutes per batch). Remove the meatballs and set them aside on a plate.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the beef broth, making sure to eliminate any lumps. Bring the mixture to a simmer, then stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Continue to simmer for 3-4 minutes, until the sauce thickens slightly.
Return the meatballs to the skillet, turning them to coat in the sauce. Lower the heat to medium-low, cover the skillet, and let the meatballs simmer in the sauce for 10 minutes, or until fully cooked (internal temperature of 160°F).
Sprinkle with fresh parsley before serving, if desired. Serve warm over mashed potatoes, egg noodles, or rice.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 12.4 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 460 mg | 10% | |
*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.
