Step into the flavorful world of Swedish cuisine with our ultimate guide to making authentic Swedish Meatballs. Get ready to discover the secrets to crafting tender, juicy meatballs infused with aromatic spices and served in a velvety, creamy sauce.
Ingredients:
For the Meatballs:
- 2 slices white bread, crusts removed, chopped into small cubes
- 1 small onion (brown, white, or yellow)
- 10 oz ground beef
- 10 oz ground pork
- 1 egg
- ¼ tsp ground nutmeg
- ¼ tsp allspice powder
- ¼ tsp black pepper
- ¾ tsp salt
- 1 tbsp oil
For the Gravy:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp flour
- 1 ½ cups beef broth
- ½ cup heavy cream
- 1 tsp soy sauce
- ½ tsp Dijon mustard
- Salt and pepper to taste
Instructions:
Make the Meatballs:
- Grate the onion and mix it with the chopped bread in a bowl. Let it sit for a minute to soften the bread.
- Add the ground beef, pork, egg, spices, and salt to the bowl and mix well. Don’t overmix, or the meatballs will be tough.
- Using a tablespoon or ice cream scooper, portion the mixture and roll them into balls.
Cook the Meatballs:
- Heat the oil in a large skillet over medium heat.
- Add the meatballs and cook until browned on all sides.
Make the Gravy:
- Remove the meatballs from the pan and set them aside.
- In the same pan, melt the butter with olive oil over medium heat.
- Whisk in the flour and cook for a minute to make a roux.
- Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer and cook for 5 minutes, or until thickened.
- Stir in the heavy cream, soy sauce, and Dijon mustard.
- Season with salt and pepper to taste.
Serve:
- Return the meatballs to the pan and simmer in the gravy for a few minutes to heat through.
- Serve the Swedish meatballs with mashed potatoes, egg noodles, or lingonberry jam (optional).
Here are some tips for making Swedish Meatballs:
- You can soak the bread in milk instead of using the onion juice.
- If you don’t have allspice, you can substitute it with a mixture of cinnamon and cloves.
- For a richer flavour, you can use all ground beef or all ground pork in the meatballs.
- Don’t overcrowd the pan when cooking the meatballs. Cook them in batches if necessary.
- You can adjust the amount of gravy to your preference.
Also, Read
- Easy Beef Stew Recipe
- Boneless Beef Ribs With Sweet Sauce
- How To Make A Filipino Peanut Butter Beef Stew
Swedish Meatballs
Enjoy the authentic taste of Swedish Meatballs. Tender meatballs in a creamy sauce, great for any occasion. Easy to make and even easier to love.
Ingredients
- 2 slices white bread, crusts removed, chopped into small cubes
- 1 small onion
- 10 oz ground beef
- 10 oz ground pork
- 1 egg
- ¼ tsp ground nutmeg
- ¼ tsp allspice powder
- ¼ tsp black pepper
- ¾ tsp salt
- 1 tbsp oil
For the Gravy:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp flour
- 1½ cups beef broth
- ½ cup heavy cream
- 1 tsp soy sauce
- ½ tsp Dijon mustard
- Salt and pepper to taste
Instructions
Make the Meatballs:
- Grate the onion and mix it with the chopped bread in a bowl. Let it sit for a minute to soften the bread.
- Add the ground beef, pork, egg, spices, and salt to the bowl and mix well. Don’t overmix, or the meatballs will be tough.
- Using a tablespoon or ice cream scooper, portion the mixture and roll them into balls.
Cook the Meatballs:
- Heat the oil in a large skillet over medium heat.
- Add the meatballs and cook until browned on all sides.
Make the Gravy:
- Remove the meatballs from the pan and set them aside.
- In the same pan, melt the butter with olive oil over medium heat.
- Whisk in the flour and cook for a minute to make a roux.
- Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer and cook for 5 minutes, or until thickened.
- Stir in the heavy cream, soy sauce, and Dijon mustard.
- Season with salt and pepper to taste.
Serve:
- Return the meatballs to the pan and simmer in the gravy for a few minutes to heat through.
- Serve the Swedish meatballs with mashed potatoes, egg noodles, or lingonberry jam (optional).