Swedish Meatballs

Yields:
4
Prep Time:
15 mins
Total Time:
20 mins
No trip to Ikea necessary–these homemade Swedish meatballs are a quick, easy and insanely delicious weeknight dinner you can make right at home. Ready in 20 minutes, you'll be digging into a plate in the time it would take you to make the trek to the famous cafeteria. Spooned over noodles—with a side of homemade cranberry sauce of course—this is comfort food at its finest.
How to Make Swedish Meatballs
There's no one way to make Swedish meatballs, but generally, the dish tosses homemade meatballs—made from a mixture of ground beef and pork with allspice and nutmeg—in a creamy white sauce. You can go full beef, but the addition of pork adds some nice juiciness to the dish.
Tip: The better your beef broth, the better your gravy. We typically love Pacific Natural Foods' chicken broth, but the beef variety didn't have enough flavor. A consommé or bouillon cubes are your best bet.
How should I serve them?
These must be served over noodles to sop up all of the creamy sauce. If no noodles are available, have some hearty bread at the ready. Since lingonberry jam can be hard to come by, we love serving these with a quick homemade cranberry sauce (tbh, we just might prefer it).
Can I freeze them?
Of course! If you want to freeze these meatballs, place in an airtight container or freezer bag and freeze for around 3 months.
Made these iconic Swedish meatballs? Let us know how it went in the comment section below!
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Ingredients
- 1 lb.
ground beef
- 1 lb.
ground pork
- 1/2 cup
bread crumbs
- 2
large egg yolks
- 1/4 tsp.
allspice
- 1/4 tsp.
nutmeg
kosher salt
- 1/2
white onion, chopped
- 4 Tbsp.
butter, divided
- 1 Tbsp.
extra-virgin olive oil
- 3 Tbsp.
all-purpose flour
- 3 cups
low-sodium beef broth
- 1/4 cup
heavy cream
- 1/4 cup
freshly chopped parlsey
Freshly ground black pepper
Cooked pappardelle or egg noodles
Directions
- Step 1In a large bowl, mix together ground beef and pork, bread crumbs, egg yolks, allspice, and nutmeg and season with salt. Stir to combine, then mix in onion. Form mixture into small meatballs.
- Step 2In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add meatballs and brown until golden, 3 minutes per side, then transfer to a plate. Drain fat in skillet.
- Step 3Make gravy: Melt remaining 3 tablespoons butter in skillet. Whisk in flour until golden, 2 minutes, then add beef broth and whisk until no clumps remain. Bring to a simmer and let thicken, 2 minutes.
- Step 4Add heavy cream and parsley and return meatballs to skillet. Spoon gravy over meatballs and let simmer in sauce until cooked through, 5 to 6 minutes more. Season with freshly ground black pepper.
- Step 5Serve over pappardelle or egg noodles.
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