Description
Creamy Swedish Meatballs are a classic comfort food featuring tender beef and pork meatballs simmered in a rich, velvety gravy made from beef broth, cream, and Dijon mustard. This recipe combines warm spices like allspice and nutmeg for authentic flavor, making it perfect to serve with mashed potatoes, noodles, or bread for a hearty meal.
Ingredients
Scale
Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 1 small yellow onion, finely grated
- 1 large egg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Chopped fresh parsley (optional)
Instructions
- Prepare the breadcrumb mixture: Combine breadcrumbs and milk in a bowl and let sit for 5 minutes to soften the breadcrumbs, which will help keep the meatballs moist.
- Mix the meatball ingredients: Add ground beef, ground pork, finely grated onion, egg, allspice, nutmeg, salt, and pepper to the breadcrumb mixture. Mix gently until just combined to avoid tough meatballs.
- Shape and chill: Form the mixture into 1-inch meatballs and place them on a parchment-lined tray. Chill in the refrigerator for 20 minutes to help them hold their shape during cooking.
- Brown the meatballs: Heat 2 tablespoons butter and 1 tablespoon olive oil in a skillet over medium heat. Brown the meatballs in batches for about 6–8 minutes total, making sure they develop a golden crust. Remove and set aside.
- Make the roux: In the same skillet, melt 2 tablespoons butter. Whisk in the all-purpose flour and cook for about 1-2 minutes to form a roux, which will thicken the sauce.
- Add liquids and seasonings: Slowly whisk in beef broth to the roux until smooth. Then stir in heavy cream, Dijon mustard, and Worcestershire sauce. Cook the sauce, stirring continuously until it thickens and becomes creamy.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet with the sauce. Cover and simmer for 10–12 minutes until the meatballs are fully cooked through and the flavors meld.
- Garnish and serve: Sprinkle chopped fresh parsley on top if desired. Serve the creamy Swedish meatballs with mashed potatoes, noodles, or crusty bread for a complete meal.
Notes
- For best results, do not overmix the meatball mixture to keep them tender.
- Allowing the meatballs to chill before cooking helps them retain their shape and prevents falling apart.
- You can substitute heavy cream with sour cream for a tangier taste, but add it at the end off the heat to prevent curdling.
- To make this dish gluten-free, use gluten-free breadcrumbs and flour substitutes such as rice flour or cornstarch for the roux.
- These meatballs freeze well before cooking; freeze shaped meatballs and thaw before browning and making sauce.
