Classic Swedish Meatballs - Easy and Authentic
These classic Swedish meatballs are a comfort food favorite, tender and juicy with a rich, creamy gravy. Perfect for any family meal, this recipe features seasoned beef and pork meatballs in a flavorful sauce. Enjoy them with mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley for an authentic touch. A true taste of Sweden that’s easy to recreate at home!
Ingredients
-
For the Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 tbsp butter (for frying)
-
For the Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
Directions
Prepare the Meatballs. In a mixing bowl, soak breadcrumbs in milk and let sit for 2-3 minutes. Add the ground beef, pork, chopped onion, garlic, egg, salt, pepper, allspice, and nutmeg. Mix gently with hands until well combined.
Form the Meatballs. Shape the mixture into small balls, about 1 inch in diameter.
Fry the Meatballs. In a large skillet, melt 2 tbsp of butter over medium heat. Add the meatballs in batches, frying each side for about 5 minutes until browned and cooked through. Remove from skillet and set aside.
Make the Gravy. In the same skillet, melt 2 tbsp butter over medium heat. Sprinkle in flour and whisk continuously for about 1-2 minutes until lightly browned.
Add Broth and Cream. Gradually pour in beef broth while whisking to prevent lumps. Add heavy cream and Worcestershire sauce, and stir until the gravy is smooth and thickened, about 5 minutes.
Combine and Serve. Return the meatballs to the skillet, coating them with the gravy. Simmer for another 5 minutes until everything is heated through. Serve with mashed potatoes and lingonberry jam, if desired.
Recipe tips
For extra tenderness, use fresh breadcrumbs rather than pre-made crumbs. Adjust the seasoning in the gravy to your taste; a dash of soy sauce can add depth. Chilling the meatball mixture for 10 minutes before forming can make shaping easier.
Nutrition Facts (per serving)
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