# 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.

_Dinner · Swedish_

Prep: 25 min · Cook: 30 min · Total: 55 min · Yields: 4 servings

## Ingredients

- ½ cup breadcrumbs (plain, fine)
- ⅓ cup whole milk
- 1 medium yellow onion (finely grated)
- 2 cloves garlic (minced)
- 1 large egg
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp kosher salt
- ½ tsp black pepper (freshly ground)
- ½ lb ground pork
- ½ lb ground beef (80/20)
- 2 tbsp unsalted butter (for frying)
- 1 tbsp neutral oil (such as canola)
- 3 tbsp all-purpose flour
- 2 cups beef broth (low-sodium)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ cup sour cream (full-fat, room temperature)
- 2 tbsp fresh flat-leaf parsley (chopped, to finish)

## Instructions

1. Combine the 0.5 cup breadcrumbs and 0.33 cup whole milk in a large bowl and let soak for 5 minutes until the milk is fully absorbed.
2. Add the grated 1 medium yellow onion, 2 cloves minced garlic, 1 large egg, 0.5 tsp allspice, 0.25 tsp nutmeg, 1 tsp kosher salt, and 0.5 tsp black pepper to the breadcrumb mixture. Stir to combine.
3. Add the 0.5 lb ground pork and 0.5 lb ground beef. Mix with your hands until just combined — overworking makes the meatballs dense.
4. Roll the mixture into balls about 1.5 inches in diameter (roughly 24 meatballs). Place on a parchment-lined tray.
5. Heat 2 tbsp unsalted butter and 1 tbsp neutral oil in a large, wide skillet over medium-high heat until the butter foam subsides.
6. 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.
7. 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.
8. 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.
9. 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 0.5 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.

## Tip

> Grate the onion on the fine side of a box grater rather than chopping it — the pulp blends invisibly into the meat mixture and keeps the meatballs moist without leaving any crunchy raw onion texture.

Tags: comfort-food, one-pan, weeknight, pork, beef

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