Swedish Meatballs
Tender pork-and-beef meatballs in a rich, creamy gravy with a whisper of warm spice. The kind of dish that makes the whole kitchen smell like dinner.
Ingredients
- ½ cupbreadcrumbs(plain, fine)
- ⅓ cupwhole milk
- 1 mediumyellow onion(finely grated)
- 2 clovesgarlic(minced)
- 1 largeegg
- ½ tspground allspice
- ¼ tspground nutmeg
- 1 tspkosher salt
- ½ tspblack pepper(freshly ground)
- ½ lbground pork
- ½ lbground beef(80/20)
- 2 tbspunsalted butter(for frying)
- 1 tbspneutral oil(such as canola)
- 3 tbspall-purpose flour
- 2 cupsbeef broth(low-sodium)
- 1 tspWorcestershire sauce
- 1 tspDijon mustard
- ½ cupsour cream(full-fat, room temperature)
- 2 tbspfresh flat-leaf parsley(chopped, to finish)
Method
- 01
Combine the ½ cup breadcrumbs and ⅓ cup whole milk in a large bowl and let soak for 5 minutes until the milk is fully absorbed.
- 02
Add the grated 1 medium yellow onion, 2 cloves minced garlic, 1 large egg, ½ tsp allspice, ¼ tsp nutmeg, 1 tsp kosher salt, and ½ tsp black pepper to the breadcrumb mixture. Stir to combine.
- 03
Add the ½ lb ground pork and ½ lb ground beef. Mix with your hands until just combined — overworking makes the meatballs dense.
- 04
Roll the mixture into balls about 1.5 inches in diameter (roughly 24 meatballs). Place on a parchment-lined tray.
- 05
Heat 2 tbsp unsalted butter and 1 tbsp neutral oil in a large, wide skillet over medium-high heat until the butter foam subsides.
- 06
Add the meatballs in a single layer, working in two batches if needed. Sear for 6–8 minutes, turning every 2 minutes, until browned on all sides and cooked through. Transfer to a plate.
- 07
Reduce heat to medium. Add the 3 tbsp all-purpose flour to the drippings in the pan and whisk constantly for 1–2 minutes until the raw flour smell cooks off and the roux turns light golden.
- 08
Gradually pour in the 2 cups beef broth while whisking to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes until the gravy thickens enough to coat a spoon.
- 09
Stir in the 1 tsp Worcestershire sauce and 1 tsp Dijon mustard. Taste and adjust salt.
- 10
Remove the pan from heat. Stir in the ½ cup sour cream until fully incorporated and the gravy is smooth — adding it off the heat prevents curdling.
- 11
Return the meatballs to the pan and gently turn to coat. Warm over low heat for 2–3 minutes; do not boil.
- 12
Scatter the 2 tbsp chopped fresh parsley over the top and serve immediately over egg noodles, mashed potatoes, or with lingonberry jam on the side.
Adapted from public domain & community sources