Swedish Meatballs
Transport your taste buds to Scandinavia with this irresistible recipe for Swedish Meatballs—a classic comfort dish that's as flavorful as it is indulgent. These tender, perfectly seasoned meatballs combine ground beef and pork with the warm spices of allspice and nutmeg, creating a subtly aromatic blend. They’re browned to perfection and simmered in a luxurious, creamy gravy made from beef broth and heavy cream, making every bite melt-in-your-mouth delicious. Easy-to-follow instructions and beginner-friendly techniques ensure you’ll master these iconic Swedish meatballs in no time. Serve them over buttery mashed potatoes, fluffy egg noodles, or rice, and finish with a sprinkle of fresh parsley for a dinner worthy of applause. Perfect for cozy family meals or impressive entertaining, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 large egg
- 0.5 cup onion
- 2 tablespoons butter
- 0.5 teaspoon allspice
- 0.25 teaspoon nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups beef broth
- 0.75 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley
Instructions
In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, grated onion, allspice, nutmeg, salt, and black pepper.
Mix the ingredients gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
Shape the mixture into 1-inch meatballs and set them aside on a plate or tray.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the meatballs in batches, cooking them for 6-8 minutes until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter and whisk in the flour. Cook for 1-2 minutes to remove the raw taste of the flour.
Slowly whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken slightly.
Stir in the heavy cream and season the gravy with salt and pepper to taste.
Return the cooked meatballs to the skillet, ensuring they are fully coated in the gravy. Simmer for an additional 10 minutes to ensure the meatballs are cooked through and the flavors meld together.
Garnish with chopped parsley and serve hot over mashed potatoes, rice, or egg noodles.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 536 mg | 11% | |
*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.
