Swedish Meatball Recipe
This Swedish meatball recipe combines ground beef and pork with warm spices like allspice and nutmeg. The meatballs are tender and simmered in a creamy, flavorful sauce, making them perfect for a comforting meal.
Ingredients
- For the Meatballs:
- ¾ pound ground beef
- ½ pound ground pork
- 3 slices white bread crusts removed
- ¼ cup milk
- ½ large onion grated
- 1 egg
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- ¼ cup bread crumbs
- 2 tablespoons butter for frying
- For the Creamy Gravy:
- 1 cup beef stock
- 1 cup single cream
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 tablespoon butter
- Optional: 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
Instructions
- Prepare the Bread Mixture:
- Soak the bread slices in milk for a few minutes until soft.
- Grate half of a large onion and sauté it in butter until soft.
- Make the Meatball Mixture:
- In a large bowl, combine the soaked bread, cooked onion, ground beef, ground pork, egg, and spices.
- Mix well but do not overwork the meat to keep it tender.
- Shape the Meatballs:
- Form the mixture into 1¼ to 1½-inch meatballs (about 2 tablespoons per meatball).
- Chill them in the fridge for at least 45 minutes to help them hold their shape.
- Cook the Meatballs:
- Heat butter in a skillet over medium heat.
- Brown the meatballs on all sides, cooking in batches to avoid overcrowding.
- Remove from skillet and set aside.
- Prepare the Creamy Gravy:
- In the same skillet, melt butter and sauté onions.
- Add flour to create a roux, then gradually whisk in beef stock and cream.
- Stir in Worcestershire sauce and let the sauce simmer until thickened.
- Combine and Simmer:
- Return the meatballs to the skillet and simmer in the sauce for 10 minutes.
- If the sauce is too thin, add a cornstarch slurry to thicken.
- Serve:
- Serve warm over mashed potatoes, egg noodles, or rice.
- Garnish with fresh parsley and enjoy with lingonberry jam.
Notes
- For extra tenderness, use fresh bread soaked in milk instead of dry breadcrumbs.
- To enhance the flavor, allow the meatball mixture to rest before forming.
- Freeze uncooked meatballs on a baking sheet before transferring to a container for up to 3 months.
- For a dairy-free version, substitute single cream with soya cream.