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
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.
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
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.
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