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Swedish Meatballs

Course Appetizer, Beef, Main Course
Cuisine American, Southern
Keyword swedish-meatballs, swedish-meatballs-recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 2 slices white bread
  • 1/2 cup whole milk or cream
  • 4 Tbsp salted butter divided use
  • 1 medium onion finely diced
  • 1 lb lean ground beef
  • 1 lb bulk ground pork
  • 3 medium cloves garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp allspice
  • 1/4 tsp ground nutmeg
  • 2 Tbsp worcestershire sauce
  • 2 large eggs lightly beaten
  • 1/4 cup chopped fresh Italian parsely plus additional for garnishing
  • olive oil for frying
  • Sauce:
  • 4 Tbsp butter
  • 1/4 cup all purpose flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • salt and black pepper to taste
  • mashed potatoes or cooked egg noodles for serving

Instructions

  • Meatballs: In a large mixing bowl, soak bread in milk for 10 minutes or until all is absorbed.
  • In a large skillet, melt 2 Tbsp butter over medium high heat. Add onion, cooking for 2-3 minutes just until beginning to soften. Add garlic, cook for 1 minute longer. Remove from heat
  • To the large mixing bowl, add ground beef, ground pork, onion and garlic, salt, pepper, allspice, nutmeg, worcestershire sauce, eggs and parsley. Use your hands to mix until fully combined.
  • Have nearby a sheet pan. Form mixture into 20-24 even size meatballs.
  • In the same skillet used to cook onion, heat a a couple of drizzles of olive oil plus reserved 2 Tbsp butter over medium-high heat. Cook meatballs browning on all sides for 3-4 minutes or until cooked through and no pink remains. If cooking in batches, add additional oil and butter as needed.
  • Once all are cooked, remove to a platter, cover and keep warm.
  • Sauce: In the same skillet, add 4 Tbsp butter for sauce over medium heat. Add flour, whisk until all is absorbed, cook just until it turns brown in color. Gradually whisk in broth, whisking constantly. Add cream, Worcestershire sauce, Dijon and salt and black pepper to your taste. Simmer for 5 minutes or until reduced and thickened. Add meatballs back to sauce. Turn to coat.
  • Serve meatballs over mashed potatoes or cooked noodles garnished with chopped parsley.