Swedish Meatballs Once Again with Mushroom Sauce
Indulge in the ultimate comfort food with this classic yet elevated recipe for Swedish Meatballs Once Again with Mushroom Sauce. Juicy, tender meatballs made from a savory blend of ground beef and pork are infused with warm spices like allspice and nutmeg, then browned to perfection. They’re nestled in a creamy, velvety mushroom sauce enriched with Dijon mustard and beef broth, giving the dish layers of rich, earthy flavor. Perfect for weeknight dinners or special occasions, these Swedish meatballs are best served over mashed potatoes, egg noodles, or alongside lingonberry jam for a traditional Swedish twist. Ready in under an hour, this hearty dish is an irresistible blend of tradition and indulgence.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 100 g breadcrumbs
- 120 ml milk
- 1 onion, finely chopped
- 1 egg
- 1 tsp allspice
- 0.5 tsp nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 250 g mushrooms, thinly sliced
- 2 tbsp all-purpose flour
- 300 ml beef broth
- 200 ml heavy cream
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley
Instructions
In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, chopped onion, beaten egg, allspice, nutmeg, salt, and black pepper. Mix well with your hands until the ingredients are fully incorporated.
Using your hands, shape the meat mixture into small balls, about 1 inch in diameter. Place the meatballs on a tray or plate.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium heat. Add the meatballs in batches (avoid overcrowding) and brown them on all sides, about 6–8 minutes per batch. Transfer the cooked meatballs to a plate and set aside.
In the same skillet, add the remaining butter and sauté the sliced mushrooms over medium heat until they are softened and golden, about 5 minutes.
Sprinkle the flour over the mushrooms and stir until well combined, cooking for 1–2 minutes to remove the raw flour taste.
Gradually add beef broth, whisking continuously to prevent lumps. Let the sauce simmer for 3–4 minutes until slightly thickened.
Stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer and season to taste with salt and pepper.
Return the meatballs to the skillet, making sure they are coated in the sauce. Cover and simmer for 10 minutes, allowing the flavors to meld and the meatballs to cook through.
Garnish with chopped fresh parsley before serving. Serve hot with mashed potatoes, egg noodles, or lingonberry jam for a traditional Swedish touch.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 783 mg | 17% | |
*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.
