Swedish Meatballs

This Swedish Meatballs recipe is the perfect comfort food main dish made with a creamy, savoury sauce and served with mashed potatoes!

Course Appetizer, Main Course

Cuisine European, Swedish

Keyword Swedish Meatballs

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 781kcal

Author Chrissie

Equipment

Ingredients

For the meatballs:

1/2 cup breadcrumbs
1/3 cup heavy cream
1 egg
1 onion grated
3 cloves garlic grated
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon baking soda
1 tablespoon water
1 pound mix of ground pork and ground beef

For frying the meatballs

2-3 tablespoons olive oil or any other neutral oil of your choice

For the creamy sauce:

1/3 cup butter
1/3 cup all purpose flour
2 cups beef broth
1/3 cup white wine
1 tablespoon Dijon mustard
2 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 cup heavy cream

US Customary - Metric

Instructions

Add all the meatball ingredients to a large mixing bowl with the exception of the meat.
Use a spatula or your hands to combine the ingredients very well, forming a flavourful paste. Add the meat and mix until the paste and the meat are fully combined, but don't overwork the meat.
Form the meatballs using a cookie scoop to keep the size consistent, packing them loosely at first to form a round shape, and then as tightly as you can while still keeping the round shape. Use between 1 and 2 tablespoons of the meat mixture for each meatball, but be sure they are all equal in size.
Place them on a plate or a baking sheet with a little bit of space between them and place them in the fridge for 20 minutes. This is an optional step, but it helps the meatballs keep their nice round shape while cooking. Skip it if you're short on time.
Over medium heat, warm up your skillet and add the olive oil.
Once the pan and olive oil are hot, brown the meatballs on all sides (they should reach an internal temperature of 160 degrees Fahrenheit or 71 degrees Celsius) and remove them to a plate. You might need to cook them in batches as to not overcrowd your skillet.
Once all your meatballs are browned and cooked through, set them to the side and add the butter to the skillet. Once melted, sprinkle the flour over it and mix well with a whisk, creating a roux. Let it cook for 1-2 minutes.
Once the roux smells nutty, add the beef stock in a slow steady stream mixing well to get rid of any lumps.
Add the wine and let it cook for a few minutes.
Add the Dijon mustard, Worcestershire sauce, nutmeg, salt, and pepper and mix well.
Add the cream, mix and let it boil for a few minutes.
Add the meatballs back in and nestle them in the sauce.
Serve with some fresh parsley on top.

Notes

Storage Instructions

These meatballs keep well in the fridge in an airtight container for up to 3 days, and in the freezer for up to 2 months, if protected well from freezer burn in an airtight container or bag.

Nutrition