This Swedish Meatballs recipe is the ultimate comfort food dish! Juicy, flavorful meatballs topped with a rich, creamy sauce, served over a bed of your favorite starchy side will feed the whole family with plenty of leftovers. Perfect for a cozy night when you’re looking for an easy, yet hearty meal.
Ingredients
For the Meatballs
- ¾ pound lean ground beef I used 85/15
- ¾ pound ground pork
- 1 small onion grated
- 2 garlic cloves minced
- ½ cup panko breadcrumbs
- 1 egg large
- ¼ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 2 tablespoons extra virgin olive oil or other cooking oil such as vegetable oil
For the Sauce
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour
- 1 ½ cups beef broth or beef stock, low sodium
- ¾ cup heavy cream
- 1 ½ teasoons soy sauce low sodium
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Garnish
- chopped fresh parsley optional
Instructions
For the Meatballs
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Combine ground beef and ground pork in a large bowl and gently combine using your fingers.¾ pound lean ground beef,¾ pound ground pork
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Gently mix in grated onion, minced garlic, panko breadcrumbs, egg, milk and seasonings (salt, pepper, allspice, nutmeg) until combined.1 small onion,2 garlic cloves,½ cup panko breadcrumbs,1 egg,¼ cup whole milk,1 teaspoon kosher salt,½ teaspoon fresh ground black pepper,¼ teaspoon allspice,¼ teaspoon nutmeg
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Use a cookie scoop to scoop out mixture and form into 1 to 1 ½ inch meatballs. Place meatballs in the fridge for 20 to 30 minutes.
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Heat extra virgin olive oil in a large skillet over medium high heat. Cook the meatballs in batches (avoid over crowding the skillet), turning frequently to brown all sides, about 5 to 6 minutes per batch. Transfer cooked meatballs to a plate and cover while you make the sauce.2 tablespoons extra virgin olive oil
For the Sauce
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Add the butter to the skillet and whisk until melted. Whisk in the flour and stir continuously for about 1 minute. It should be bubbling.4 tablespoons unsalted butter,¼ cup all purpose flour
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Slowly whisk in the beef both, a little at a time to avoid clumps. Finally, whisk in the heavy cream, soy sauce and Dijon mustard. Bring sauce to a simmer over medium heat and season with salt and pepper to taste.1 ½ cups beef broth,¾ cup heavy cream,1 ½ teasoons soy sauce,1 teaspoon Dijon mustard,salt and pepper
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Add the meatballs back to the skillet along with any juices that accumulated on the plate. Simmer for another 3 to 5 minutes or until meatballs are cooked through.
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Serve over egg noodles or rice with fresh parsley.chopped fresh parsley
Notes
Storage Information
Refrigerator: Store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. Reheat both the meatballs and sauce in the microwave or on the stove until warmed through.
Freezer: You can freeze the meatballs in this Swedish meatball recipe but I don’t recommend freezing the sauce as the dairy components will separate. If fully cooked, let the meatballs freeze for about 3 hours on a baking sheet, then transfer them to an airtight freezer safe container. They will stay fresh for up to 3 months. When ready to eat, simply thaw then heat in the oven or a skillet until warmed through.
Nutrition
Calories: 506kcal | Carbohydrates: 11g | Protein: 26g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 764mg | Potassium: 499mg | Fiber: 1g | Sugar: 3g | Vitamin A: 733IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg
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