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Swedish Meatballs



  • Serves 4
  • Cooks in 50 mins (20m prep + 30m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Swedish meatball

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, combine the ground beef, ground pork, breadcrumbs, onion, garlic, egg, milk, salt, black pepper, and nutmeg. Mix well until all the ingredients are evenly incorporated.
  2. 2.Shape the meat mixture into small meatballs, about 1 inch in diameter.
  3. 3.Heat the butter in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
  4. 4.In the same skillet, add the flour and stir until lightly browned, about 1 minute. Gradually whisk in the beef broth, scraping the bottom of the skillet to release any browned bits.
  5. 5.Return the meatballs to the skillet and simmer in the gravy for 10-15 minutes, or until cooked through.
  6. 6.Stir in the heavy cream and cook for an additional 2 minutes.
  7. 7.Serve the Swedish meatballs hot, garnished with fresh parsley.
  8. 8.Enjoy!

lightbulb_outline Tips

  • chevron_rightFor extra flavor, you can add a splash of Worcestershire sauce or soy sauce to the meat mixture.
  • chevron_rightIf you prefer a creamier sauce, you can add more heavy cream to the gravy.
  • chevron_rightServe the meatballs with lingonberry sauce for an authentic Swedish touch.
  • chevron_rightLeftover meatballs can be stored in the fridge for up to 3 days or frozen for later enjoyment.