Made with a blend of ground beef and pork, flavored with a pinch of allspice and sautéed onions and finished in a creamy sauce, our classic Swedish meatballs are comfort food at its finest.

Swedish Meatballs

Swedish meatballs are an old-fashioned favorite that get their unique flavor from a pinch of ground allspice and nutmeg. Made with a combination of beef and pork, fresh breadcrumbs and sautéed onions, then finished in creamy sauce, they’re delicious served over buttered egg noodles (our favorite) or mashed potatoes.

Swedish Meatballs
Want to save this recipe?
Enter your email. We’ll send a handy link straight to your inbox and add you to our mailing list.
Swedish Meatballs
No ratings yet

Swedish Meatballs

Made with a blend of ground beef and pork, flavored with a pinch of allspice and sautéed onions and finished in a creamy sauce, our classic Swedish meatballs are comfort food at its finest.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings

Ingredients

  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 1 tablespoon butter
  • 1/2 cup onion, finely chopped
  • 1 cup fresh, soft breadcrumbs
  • 1/3 cup milk
  • 2 large egg yolks
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper
  • Vegetable oil
  • 1/2 cup beef broth

For the sauce:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef broth
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Worcestershire
  • Pinch of allspice
  • Salt and freshly ground black pepper
  • 1/4 cup cream or half-and-half
  • 1/4 cup fresh parsley, chopped
Save This Recipe
Enter your email. We’ll send a link to this recipe and subscribe you to our list.

Instructions 

  • Heat the butter in a large, heavy skillet over medium heat. Add the onion and sauté until golden, 3 to 4 minutes. Remove from the heat and set aside to cool for at least 5 minutes.
  • Place the breadcrumbs, milk and egg yolks in a large mixing bowl and combine well. Stir in the cooled onion mixture, allspice, nutmeg, 1 teaspoon salt and a few grinds of black pepper.
  • Add the ground beef and pork and mix gently until well combined. Form the mixture into 1-1/2-inch meatballs and transfer them to a large plate.
  • Film the bottom of the skillet you used to cook the onions with vegetable oil and heat over medium-high heat. Add half the meatballs in a single layer and cook, turning frequently, until lightly browned on all sides, 2 to 3 minutes. Transfer to a plate and repeat the process with the remaining meatballs.
  • Add the 1/2 cup of beef broth to the pan and deglaze, scraping up any browned bits that may have accumulated on the bottom. Return all the meatballs to the pan and simmer until cooked through, turning frequently, 2 to 4 minutes longer.
  • Transfer the meatballs to a clean plate, drain any remaining liquid from the pan and return it to the stove over medium heat.
  • Melt the butter for the sauce, then whisk in the flour and continue cooking, whisking constantly, until the mixture is smooth and golden, about 3 minutes.
  • Slowly whisk in the beef broth and continue whisking until the sauce is smooth and thickened, 3 to 4 minutes. Add the soy sauce, Worcestershire and a pinch of allspice. Combine well, then whisk in the cream. Season to taste with salt and pepper.
  • Add the meatballs to the sauce and reduce the heat to medium. Stir to coat the meatballs in sauce and continue cooking for 2 to 3 minutes, stirring often. Add the parsley and combine well.
  • To serve, plate individual servings of cooked egg noodles or mashed potatoes. Top with portion of meatballs and spoon the sauce over all.
Like this recipe? Rate and comment below!

Share with friends:


You May Also Like

Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

Leave a comment

Your email address will not be published. Required fields are marked *

Please Leave A Rating