Easy Swedish Meatballs
User Reviews
4.8
Easy Swedish Meatballs
Description
Easy Swedish Meatballs are made by mixing ground pork and beef with diced onion, egg, salt, pepper, breadcrumbs, and ground spices including nutmeg and allspice. Fresh parsley is folded in before shaping the mixture into meatballs. These are browned in a skillet with butter, then set aside while the sauce is prepared in the same pan.
The sauce starts with a butter and flour roux cooked until golden, which is gradually combined with beef broth and whisked smoothly. Worcestershire sauce and heavy cream are added to enrich the sauce, which simmers until thick enough to coat a spoon. The meatballs return to the pan to gently absorb the creamy sauce.
This recipe results in tender meatballs with a subtly spiced, hearty profile complemented well by the rich, velvety sauce. It's commonly served alongside mashed potatoes, noodles, or lingonberry jam for a traditional touch, though the recipe notes do not specify serving suggestions.
A practical note is that if the skillet has excessive browned bits after frying the meatballs, washing it before sauce preparation helps maintain a smooth sauce texture without burnt flavors.
Ingredients
Meatballs
- 8 ounces ground pork
- 8 ounces ground beef
- 1 medium yellow onion finely diced
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs unseasoned
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons parsley finely chopped, fresh
- 3 tablespoons butter
Sauce
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1/4 cup heavy cream
Instructions
- In a large bowl combine ground pork, ground beef, onion, egg, salt, pepper, breadcrumbs, nutmeg, allspice, and parsley. Mix the ingredients thoroughly then roll into 1 1/2 inch balls.
- Place butter in a large skillet and, working in batches, begin frying the meatballs, cooking them on all sides until they are perfectly browned and cooked through, about 10 minutes.
- Once meatballs are cooked set them to the side and begin making your sauce. Add butter to the skillet and once it is melted add the flour whisking quickly and forming a roux. Cook for 1-2 minutes or until it begins to turn a golden color.
- Slowly add beef broth whisking the whole time to keep it from getting lumpy. Once all of the broth has been added cook for 5-7 minutes or until the sauce begins to thicken.
- Add Worcestershire and heavy cream and continue cooking until the sauce is thickened enough to coat the back of a spoon.
- Add the meatballs to the sauce and cook them together for about 5 minutes.
- Serve over egg noodles or mashed potatoes.
Notes
- Clean the skillet before making the sauce if burnt bits remain after frying meatballs to avoid bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 199mg | 66% |
| Sodium | 1287mg | 54% |
| Potassium | 532mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 76mg | 8% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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