Description
These classic homemade Swedish Meatballs are incredibly tender and flavorful, served in a rich, creamy gravy. Inspired by a traditional family recipe, this dish is the ultimate comfort food, perfect for a cozy family dinner.
Ingredients
1 lb Ground Beef (80/20)
1 lb Ground Pork
1 cup Panko Breadcrumbs
1/2 cup Whole Milk
1 small Yellow Onion, finely grated
1 Large Egg
1/2 tsp Ground Allspice
1/4 tsp Ground Nutmeg
Salt and Black Pepper to taste
4 tbsp Unsalted Butter
4 tbsp All-Purpose Flour
4 cups Beef Broth
1/2 cup Heavy Cream
1 tbsp Worcestershire Sauce
1 tsp Dijon Mustard
Instructions
- In a large bowl, combine the Panko breadcrumbs and milk to create a panade. Let it sit for 5-10 minutes for the breadcrumbs to absorb the liquid. Add the ground beef, ground pork, grated onion, egg, allspice, nutmeg, salt, and pepper. Gently mix with your hands until just combined, being careful not to overwork the meat
- Use a small cookie scoop to portion the meat mixture and roll each portion into a 1 to 1.5-inch ball. Heat a large skillet over medium-high heat with oil or butter. Working in batches, brown the meatballs on all sides for about 5-7 minutes per batch. They do not need to be cooked through. Remove browned meatballs and set aside
- In the same skillet, reduce heat to medium and melt 4 tablespoons of butter. Whisk in the flour to create a roux and cook for one minute, stirring constantly. Gradually whisk in the beef broth, scraping up the browned bits from the bottom of the pan until the mixture is smooth
- Bring the sauce to a simmer and cook for about 5 minutes to thicken. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste. Gently return the browned meatballs to the skillet
- Reduce the heat to low, cover the skillet, and let the meatballs simmer gently in the sauce for 10-15 minutes, or until they are cooked through
Notes
For the best flavor and moisture, grate the onion instead of chopping it. This allows it to melt into the meatball.
Do not overmix the meatball mixture. Combine the ingredients just until they come together to ensure the meatballs stay tender and juicy.
Use a small cookie scoop to create uniformly sized meatballs, which will help them cook evenly.
Ensure you get a good, dark brown sear on the meatballs. This Maillard reaction adds significant flavor to both the meatballs and the gravy.
The browned bits (fond) left in the pan after searing the meatballs are packed with flavor. Be sure to scrape them up when whisking in the beef broth for the sauce.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Pan-Frying, Simmering
- Cuisine: Swedish
Nutrition
- Serving Size: 6 meatballs with sauce
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 160mg