
Swedish Meatballs
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- Serves 4
- Cooks in 50 mins (20m prep + 30m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Swedish meatball
local_grocery_store Ingredients
restaurant_menu Method
- 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.Shape the meat mixture into small meatballs, about 1 inch in diameter.
- 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.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.Return the meatballs to the skillet and simmer in the gravy for 10-15 minutes, or until cooked through.
- 6.Stir in the heavy cream and cook for an additional 2 minutes.
- 7.Serve the Swedish meatballs hot, garnished with fresh parsley.
- 8.Enjoy!
lightbulb_outline Tips
- For extra flavor, you can add a splash of Worcestershire sauce or soy sauce to the meat mixture.
- If you prefer a creamier sauce, you can add more heavy cream to the gravy.
- Serve the meatballs with lingonberry sauce for an authentic Swedish touch.
- Leftover meatballs can be stored in the fridge for up to 3 days or frozen for later enjoyment.