Description
This authentic Swedish meatballs recipe features tender, juicy meatballs made from a blend of ground beef and pork, baked to perfection and served in a creamy, flavorful gravy. The meatballs are infused with classic spices and soaked in a rich sauce made from beef broth, heavy cream, Worcestershire sauce, and a hint of nutmeg. Perfectly paired with mashed potatoes and traditional sides like cucumber salad and lingonberries, this dish offers a comforting taste of Swedish cuisine.
Ingredients
Scale
Meatballs
- 4 slices white bread, no crusts
- 1/2 cup heavy cream
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 pound ground beef (85/15)
- 1 pound ground pork (or substitute with another pound of ground beef)
- 1 egg
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- Black pepper, a few shakes
Gravy
- 2 tablespoons butter (or drippings from baked meatballs)
- 2 tablespoons flour
- 1 1/2 cups beef broth (more as needed)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce (more to taste)
- 1-2 teaspoons brown sugar
- 1 teaspoon kosher salt (to taste)
- Very slight dash of nutmeg (optional)
Instructions
- Prepare the bread mixture: In a small bowl, soak the white bread slices in the 1/2 cup of heavy cream for 5-10 minutes. Mash them well using a spoon or your hands until you form a bread paste.
- Mix the meatball ingredients: In a large bowl, combine the bread paste with onion powder, garlic powder, ground beef, ground pork, egg, brown sugar, kosher salt, and black pepper. Mix everything thoroughly until fully incorporated. If the mixture feels too wet to handle, optionally add a tablespoon of panko or cornstarch to help it hold together better.
- Shape the meatballs: Roll the mixture into smallish meatballs, about the size of a golf ball, ensuring they hold their shape despite the moist mixture.
- Bake the meatballs: Preheat your oven to 400°F (200°C). Arrange the meatballs on a sheet pan or baking dish, spaced slightly apart. Bake for 20-25 minutes until they are cooked through and browned on the outside.
- Make the gravy base: While the meatballs bake, melt the butter in a large skillet or braiser over medium heat. Whisk in the flour and cook for 2-3 minutes, allowing it to bubble and form a roux without browning.
- Add broth and cream: Gradually pour in the beef broth, stirring continuously after each addition to create a smooth gravy. Once incorporated, stir in the 1 cup of heavy cream to enrich the sauce.
- Season the gravy: Add Worcestershire sauce, brown sugar, kosher salt, and a light dash of nutmeg if using. Taste and adjust the seasonings as needed to achieve a balanced, flavorful gravy.
- Combine meatballs and gravy: Transfer the baked meatballs into the skillet with the gravy, gently coating them. Cover the pan to keep warm or place it in the oven on low/keep warm setting to allow the meatballs to soak in the sauce and become extra tender.
- Serve: Serve the Swedish meatballs hot over mashed potatoes, accompanied by cucumber salad and lingonberries for an authentic Swedish meal experience.
Notes
- If the meatball mixture is too wet, adding a tablespoon of panko or cornstarch will help them hold their shape better.
- You can substitute the ground pork with an additional pound of ground beef if preferred.
- The nutmeg in the gravy is optional but adds a subtle warmth and traditional flavor to the dish.
- For best flavor, let the meatballs soak in the gravy for a while before serving.
- Pair with mashed potatoes and lingonberries for a classic serving suggestion.
Nutrition
- Serving Size: 1 serving (approx. 5-6 meatballs with sauce)
- Calories: 480
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 130 mg
