Swedish Meatballs
User Reviews
5
Swedish Meatballs
Description
This Swedish Meatballs recipe combines ground beef with soaked breadcrumbs, eggs, milk, Dijon mustard, and sautéed onions to form a moist, flavorful meatball mixture. The meatballs are shaped and fried in batches until brown. Meanwhile, additional sautéed onions are cooked longer to develop deep flavor, then turned into a roux with flour, to which beef stock and soy sauce are added and thickened to make the gravy. Heavy cream finishes the sauce, giving it a smooth, rich consistency.
The interaction of breadcrumbs soaking up milk and eggs helps the meatballs stay tender while cooking. Sautéing onions separately and adding them into both the meatballs and the gravy adds savory sweetness and depth. The gravy's balanced seasoning with soy sauce and Dijon mustard imparts subtle complexity that complements the beef’s richness.
This dish can be served as a main course with sides like mashed potatoes or lingonberry jam. The recipe supports preparing meatballs in advance, refrigerating or freezing them, then reheating in the savory cream gravy. The gravy can be adjusted with broth thinning, and the seasoning can be tweaked based on taste. The recipe also offers the option to slow cook the meatballs in the gravy for tender results.
Adapting seasonings with mild spices like allspice, oregano, and nutmeg is suggested to enhance flavor complexity. Avoid overcrowding the pan while frying to ensure even browning. Testing the mixture’s seasoning before forming all meatballs helps achieve the right flavor balance. Resting formed meatballs in the fridge can improve holding shape during cooking.
Ingredients
- 8 tablespoons butter unsalted
- 2 yellow onion peeled, small diced, medium-sized
- 3 tablespoons all-purpose flour
- 3 cups beef stock
- 1 ½ tablespoon soy sauce
- ½ cup heavy whipping cream
- 2 egg large
- ½ cup milk whole
- 3 tablespoons Dijon mustard
- 2/3 cup breadcrumbs
- 2 bread cut into 1” cubes, thick slices, crustless
- 2 pounds ground beef 85/15 fat ratio
- neutral cooking oil generic cooking oil
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- In a medium-sized saucepot over medium heat, add 3 tablespoons of unsalted butter and then the other half of the onions, season with salt, and sauté for 5 minutes.
- Once lightly browned, turn the heat down to medium and cook for a further 10 minutes or until darker brown.
- Stir in the flour to make a roux.
- Pour in the beef stock, and soy sauce, and bring it to a boil to thicken. Once thick, reduce the heat to low and finish it by stirring in the whipping cream. Adjust the seasonings with salt and pepper.
- Strain into a separate medium-sized pot and keep warm over low heat.
- In a medium-sized non-stick pan, add 2 tablespoons of unsalted butter over low to medium heat. Once melted, add in ½ the onions, gently season with salt, and cook while constantly stirring for 10 minutes. Set it to the side to cool.
- In a large bowl, whisk together the eggs, milk, and mustard until combined.
- Next, mix in the breadcrumbs and bread cubes and let it sit for 5 to 7 minutes or until saturated and the mixture thickens.
- Add the cooled onions, ground beef, salt, and pepper, and thoroughly mix. I recommend frying a small piece in oil to ensure it is properly seasoned.
- Form 18 golf-ball-sized meatballs.
- In a large non-stick skillet over medium heat, add enough oil to coat the bottom of the pan along with the remaining 3 tablespoons of butter.
- Once the butter is melted, add in the meatballs and fry on all sides until they are golden brown and cooked throughout, which takes about 12 to 15 minutes total.
- Serve the meatballs with the brown gravy and garnish with optional finely minced fresh parsley.
Notes
- Make meatballs ahead and store tightly covered in the fridge up to 24 hours or freeze up to 3 months; thaw before cooking.
- Leftover meatballs with gravy keep well refrigerated for up to 3 days.
- Reheat meatballs and gravy gently on the stove, adding broth or water if the sauce thickens too much.
- If meat mixture feels too wet, add more breadcrumbs; if too dry, add a splash of milk.
- For deeper flavor, add 1/4 teaspoon each of allspice, oregano, and nutmeg to the meatball mixture.
- Test flavor by frying a small portion of mixture before shaping all meatballs to adjust seasoning.
- Let meatballs rest in the fridge 15-30 minutes before cooking for better shape retention.
- Cook meatballs in batches to avoid overcrowding the pan.
- Slow cooker option: After searing, cook meatballs in gravy on low for 4-6 hours or high for 2-3 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18meatballs
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 281mg | 12% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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