Swedish Meatballs
Tender beef-and-pork köttbullar seasoned with allspice and nutmeg, browned in butter and finished in a rich, glossy cream gravy made in the same skillet.
Equipment
- Large cast iron skillet or heavy-bottomed sauté pan with a lid - Handles both browning and the sauce
- Large mixing bowl - For the meat mixture
- Small cookie scoop - For evenly sized meatballs
- Box grater or fine grater - For grating the onion
- Balloon whisk - For the roux and sauce
- Instant-read thermometer - To check doneness
- Plate or tray - To hold browned meatballs
Ingredients
For the Meatballs
- 1/2 lb ground beef - 225 g, 80/20 blend
- 1/2 lb ground pork - 225 g
- 1/2 cup panko breadcrumbs - 30 g
- 1/4 cup whole milk - 60 ml
- 1 large egg - lightly beaten
- 1/2 medium yellow onion - finely grated, about 1/3 cup
- 3 tbsp unsalted butter - 42 g, divided (1 for the onion, 2 for frying)
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp fine salt
- 1/2 tsp black pepper
For the Cream Sauce
- 4 tbsp unsalted butter - 55 g
- 1/4 cup all-purpose flour - 30 g
- 2 cups beef broth - 480 ml
- 3/4 cup heavy cream - 180 ml
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- salt and pepper - to taste
To Serve
- lingonberry jam - or cranberry sauce
- mashed potatoes or egg noodles
- fresh parsley or chives - chopped
Instructions
- Melt 1 tbsp butter in the skillet over medium heat. Cook the grated onion for 3 to 4 minutes until soft and translucent, then scrape into a large mixing bowl and let cool. Wipe the skillet clean.
- Add the panko and milk to the cooled onion, stir gently, and let sit for 5 minutes so the crumbs absorb the milk fully.
- Add the ground beef, ground pork, beaten egg, allspice, nutmeg, salt, and pepper. Mix only until just combined and no dry streaks remain, then stop.
- Use a small cookie scoop to portion the mixture and roll each portion into a smooth 1-inch ball, about 24 total. Chill for 15 to 30 minutes for firmer meatballs if time allows.
- Melt the remaining 2 tbsp butter in the cleaned skillet over medium-high heat. Brown the meatballs in two batches, about 6 to 8 minutes per batch, then transfer to a plate.
- Lower the heat to medium and melt 4 tbsp butter in the same skillet. Whisk in the flour and cook 1 to 2 minutes until light golden and nutty, scraping up the browned bits.
- Pour in the beef broth slowly, whisking constantly to keep the sauce smooth. Stir in the Worcestershire sauce and Dijon mustard, then simmer 3 to 4 minutes to thicken.
- Reduce the heat to low and stir in the heavy cream, keeping the sauce below a boil. Taste and adjust with salt and pepper.
- Return the meatballs and any juices to the skillet, spoon sauce over the top, cover partially, and simmer 10 minutes until the meatballs reach 160°F (71°C). Garnish and serve hot.
Notes
- Keep the meat mixture cold while shaping; cold meat holds its shape better and rolls more easily.
- Wet your hands before rolling to stop the meat from sticking and keep the balls smooth.
- Do not overmix the meat — every extra minute of mixing makes the meatballs tougher.
- Brown the meatballs for flavor, not doneness; they finish cooking in the gravy.
- Deglaze thoroughly when adding the broth, since the browned bits carry the deepest flavor.
- Adjust sauce thickness with a splash more broth for thinner gravy or an extra minute of simmering for thicker.
- Season the sauce last, as broth and Worcestershire both add salt.
- Refrigerate leftovers in an airtight container for up to 3 days, or freeze cooked meatballs in sauce for up to 3 months.
- Make ahead by shaping raw meatballs up to a day in advance and keeping them chilled until cooking.
- Cranberry sauce or red currant jelly are the closest substitutes for lingonberry jam.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 14gProtein: 31gFat: 49gSaturated Fat: 25gCholesterol: 190mgSodium: 880mgFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!