Description
Tender homemade Swedish meatballs made with a blend of ground beef and pork, gently spiced and simmered in a rich, creamy sauce infused with beef broth, Worcestershire sauce, and Dijon mustard. This comforting Scandinavian classic is perfect for a hearty dinner and pairs beautifully with mashed potatoes or egg noodles.
Ingredients
For the Meatballs
- 500 g ground beef
- 250 g ground pork
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 1 small onion, finely diced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tbsp butter or olive oil
For the Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Soak Breadcrumbs: Combine the breadcrumbs and milk in a bowl and let them stand for 5 minutes to absorb the liquid, which helps keep the meatballs tender.
- Mix Meatball Ingredients: Add the ground beef, ground pork, finely diced onion, egg, salt, black pepper, ground allspice, and ground nutmeg to the soaked breadcrumbs. Gently mix until just combined to avoid making the meatballs dense.
- Form Meatballs: Shape the mixture into small, evenly sized meatballs, about 1-inch in diameter, for even cooking.
- Brown Meatballs: Heat butter or olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them occasionally until all sides are nicely browned. Transfer the browned meatballs to a plate and set aside.
- Prepare Sauce Roux: In the same skillet, melt butter and whisk in the all-purpose flour. Cook the flour for 1–2 minutes over medium heat to form a roux, stirring constantly to avoid burning.
- Add Liquid Ingredients: Gradually whisk in the beef broth to the roux until smooth. Then add heavy cream, Worcestershire sauce, and Dijon mustard. Stir well to combine the flavors.
- Simmer Sauce: Bring the sauce to a gentle simmer and cook for 3–5 minutes until it thickens slightly, stirring frequently to prevent lumps.
- Finish Cooking Meatballs: Return the browned meatballs to the skillet with the sauce. Simmer the meatballs gently for 8–10 minutes until they are fully cooked through and coated with the creamy sauce.
- Garnish and Serve: Sprinkle fresh chopped parsley over the meatballs for garnish and serve hot. Traditionally, Swedish meatballs are served with mashed potatoes or egg noodles, and lingonberry jam makes a classic accompaniment.
Notes
- Do not overmix the meat mixture to keep the meatballs tender and light.
- Serve the meatballs traditionally with creamy mashed potatoes or buttered egg noodles for an authentic experience.
- Lingonberry jam provides a sweet and tart contrast, making an excellent accompaniment.
- For a lighter version, ground turkey can be substituted for the beef and pork.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish, Scandinavian
