Description
This Easy Swedish Meatballs recipe combines tender, flavorful meatballs made from a mix of ground pork and beef, cooked to a golden brown and simmered in a rich and creamy sauce flavored with nutmeg, allspice, and Worcestershire sauce. Perfectly suited for a comforting meal served over egg noodles or mashed potatoes, this classic dish brings traditional Swedish flavors to your dinner table in just 45 minutes.
Ingredients
Scale
Meatballs
- 8 ounces Ground pork
- 8 ounces Ground beef
- 1 medium Yellow onion, finely diced
- 1 large Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 cup Unseasoned breadcrumbs
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground allspice
- 2 tablespoons Fresh parsley, finely chopped
Sauce
- 3 tablespoons Butter (divided, 3 tbsp for frying, 3 tbsp for sauce)
- 1/4 cup All-purpose flour
- 3 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 1/4 cup Heavy cream
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground pork, ground beef, finely diced yellow onion, egg, salt, pepper, unseasoned breadcrumbs, ground nutmeg, ground allspice, and fresh parsley. Mix thoroughly to incorporate all ingredients evenly, then roll the mixture into 1 1/2 inch meatballs.
- Fry the Meatballs: Heat 3 tablespoons of butter in a large skillet over medium heat. Working in batches to avoid overcrowding, fry the meatballs, turning them to brown evenly on all sides. Continue cooking until the meatballs are cooked through and beautifully browned, approximately 10 minutes total. Remove meatballs from skillet and set aside.
- Make the Roux for the Sauce: In the same skillet, melt another 3 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour quickly to form a roux. Cook for 1-2 minutes, stirring constantly, until the roux turns a light golden color, which helps develop the sauce’s flavor.
- Add Beef Broth: Gradually pour in the beef broth while whisking continuously to prevent lumps. Continue cooking and stirring for 5-7 minutes until the sauce thickens and coats the back of a spoon.
- Finish the Sauce: Stir in Worcestershire sauce and heavy cream into the thickened broth mixture. Cook for a few more minutes until the sauce reaches a creamy consistency.
- Combine Meatballs and Sauce: Return the cooked meatballs to the skillet with the sauce. Let them simmer together for about 5 minutes to allow the flavors to meld and the meatballs to heat through.
- Serve: Serve the Swedish meatballs hot, spooning the creamy sauce over them. They are delicious over egg noodles or creamy mashed potatoes for a classic presentation.
Notes
- For a smoother sauce, strain the broth before adding it to the roux to remove any solid bits.
- Do not overcrowd the skillet when frying meatballs to ensure even browning.
- Swedish meatballs can be made ahead and reheated gently in the sauce before serving.
- Use fresh parsley for the best flavor, but dried parsley can be used in a pinch (reduce quantity by half).
- For a gluten-free version, substitute breadcrumbs and flour with gluten-free alternatives.
