Swedish Meatballs with Sauce
Transport your taste buds straight to Scandinavia with this classic Swedish Meatballs with Sauce recipe, a comforting dish that's perfect for weeknight dinners or special occasions. These tender, flavorful meatballs are made with a blend of ground beef and pork, enriched with warm spices like allspice and nutmeg, and bound together with creamy milk-soaked breadcrumbs. The star of the dish, the luscious, velvety sauce, is crafted from a rich combination of beef broth, heavy cream, Dijon mustard, and a hint of Worcestershire sauce for depth. Browned to perfection and simmered in the indulgent sauce, these meatballs are incredibly versatile—serve them over buttery mashed potatoes, egg noodles, or even rice for a hearty, satisfying meal. Garnished with fresh parsley, this beloved Swedish classic is as visually stunning as it is delicious. Perfectly balanced in flavor and easy to make, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 120 ml Milk
- 1 large Egg
- 1 small, finely diced Yellow onion
- 2 cloves, minced Garlic
- 0.5 teaspoons Ground allspice
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 60 grams Butter
- 3 tablespoons All-purpose flour
- 400 ml Beef broth
- 200 ml Heavy cream
- 1 teaspoons Dijon mustard
- 1 teaspoons Worcestershire sauce
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
In a bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to soften.
Add the ground beef, ground pork, egg, diced onion, minced garlic, allspice, nutmeg, salt, and black pepper to the breadcrumb mixture. Mix until just combined, being careful not to overwork the meat mixture.
Shape the meat mixture into small meatballs, about 1 inch in diameter. Place them on a tray and set aside.
In a large skillet, heat 30 grams of butter over medium heat. Once melted, add the meatballs in batches, taking care not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. Remove the cooked meatballs and set aside.
In the same skillet, melt the remaining 30 grams of butter. Add the all-purpose flour and whisk constantly for 1-2 minutes to form a roux.
Gradually pour in the beef broth while whisking to prevent lumps. Simmer for 2-3 minutes until the sauce begins to thicken.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for an additional 2-3 minutes or until the sauce reaches your desired consistency.
Return the meatballs to the skillet and toss gently to coat them in the sauce. Let them heat through for 2-3 minutes.
Garnish with chopped fresh parsley if desired, and serve hot, either on their own or over mashed potatoes, noodles, or rice.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 413 mg | 9% | |
*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.
