Swedish Meatballs with Secret Ingredient
Elevate your comfort food game with these irresistible Swedish Meatballs with a Secret Ingredient! Perfectly tender and flavor-packed, these meatballs combine a rich blend of ground beef and pork, seasoned with warm notes of nutmeg and allspice. The creamy gravy is where the magic happens, enhanced with a touch of Dijon mustard—our secret ingredient—for a subtle tangy depth that takes this classic dish to the next level. Pan-fried to golden perfection and simmered in a luscious sauce, these meatballs are ideal for serving over fluffy mashed potatoes, buttery egg noodles, or steaming rice. With just 20 minutes of prep time, this family-friendly recipe is sure to become your dinner favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 Egg
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 0.25 tsp Nutmeg, ground
- 0.25 tsp Allspice, ground
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 1 tbsp Olive oil
- 2 tbsp All-purpose flour
- 2 cups Beef broth
- 0.5 cup Heavy cream
- 1 tbsp Dijon mustard (secret ingredient)
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
In a mixing bowl, combine breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
Add ground beef, ground pork, egg, finely chopped onion, minced garlic, nutmeg, allspice, salt, and black pepper to the breadcrumb mixture. Mix gently with your hands until just combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet or plate.
Heat a large skillet over medium heat. Add olive oil and 1 tablespoon of butter. Once the butter melts, add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 6-7 minutes, turning occasionally, until browned on all sides. Remove the cooked meatballs and set them aside.
In the same skillet, lower the heat to medium-low and add the remaining 1 tablespoon of butter. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture turns golden brown.
Gradually add the beef broth, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Stir in the heavy cream and Dijon mustard. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
Return the meatballs to the skillet and coat them in the sauce. Cover the pan and simmer for 10 minutes to ensure the meatballs are cooked through.
Sprinkle with chopped parsley, if desired, and serve hot over mashed potatoes, egg noodles, or rice.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| 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.
