Swedish Meatballs
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
25 mins
-
Total Time
1 hr
-
Servings
5
-
Course
Main Course
-
Cuisine
Swedish
Swedish Meatballs
Description
This recipe uses finely chopped fresh bread crumbs soaked in milk, which adds tenderness and moisture to the mixture. The spices nutmeg, allspice, and cardamom provide the characteristic aromatic warmth typical of Swedish meatballs. Sautéed onions and garlic add sweetness and depth before being mixed with the seasoned meats and egg yolks for binding.
Formed into uniform balls and baked on a lined sheet, the meatballs cook evenly and remain moist inside. The pan sauce made from the same skillet involves thickening flour with butter, then slowly whisking in beef broth, cream, and Worcestershire sauce to create a rich, velvety gravy that complements the spiced meatballs.
These meatballs suit serving with traditional sides such as mashed potatoes or lingonberry jam, which offset the meat’s richness with sweetness and acidity.
Fresh bread crumbs can be made by processing day-old crustless bread, ensuring the texture is light and fluffy, which contributes to a tender meatball.
Ingredients
- 2 oz (about 1 cup) bread crumbs crustless, fresh
- 1/4 tsp each nutmeg
- 1/4 tsp each allspice
- 1/4 tsp each cardamom
- salt freshly ground
- black pepper freshly ground
- 4 1/2 Tbsp butter divided
- 2/3 cup yellow onion 1/2 medium, finely chopped
- 1 tsp garlic 1 clove, minced
- 1/4 cup milk
- 2 egg large yolks
- 3/4 lb ground beef 85% lean
- 3/4 lb ground pork
- 3 1/2 Tbsp all-purpose flour
- 2 cups beef broth low-sodium
- 1/3 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 Tbsp parsley optional, fresh, minced
Instructions
- Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil, spray with non-stick cooking spray.
- Add bread crumbs, nutmeg, allspice, cardamom, 1 tsp salt (or to taste), 1/2 tsp pepper to a large mixing bowl. Pour in milk and toss with a fork, let rest while sautéing onions.
- Melt 1 Tbsp butter in a 12-inch skillet over medium heat. Add onions and saute until softened and slightly golden brown, about 6 minutes, while adding garlic during the last 30 seconds.
- Add beef and pork to bread crumb mixture along with egg yolks and onion mixture. Gently toss mixture to evenly distribute ingredients.
- Scoop dough out 1 oz at a time (using either a medium cookie scoop or nearly 2 tbsp each) and shape into balls. Transfer to prepared baking sheet spacing evenly apart.
- Bake in preheated oven until cooked through (center should register 160 degrees on an instant read thermometer), about 18 - 22 minutes.
- Meanwhile in same skillet used to saute onions melt remaining 3 1/2 Tbsp butter over medium-heat. Add flour and cook and whisk until golden brown, about 2 - 3 minutes.
- While whisking, slowly pour in broth and cream. Add in Worcestershire sauce, season with salt and pepper to taste.
- Bring to a simmer over medium-high heat whisking constantly. For a thicker consistency simmer over low heat for a few minutes.
- Add meatballs to warm sauce and toss, sprinkle with parsley. Serve warm with egg noodles or mashed potatoes and lingonberry jam if desired.
Notes
- Fresh bread crumbs can be prepared using day-old fluffy bread with crusts removed, processed until fine.
User Reviews
Overall Rating
5
You'll Also Love
