Swedish Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
397 kcal
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Course
Main Course
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Cuisine
American
Swedish Meatballs
Description
Swedish Meatballs start by mixing ground beef and pork with bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and cloves. The spices give the meat a distinctive warmth and depth. The mixture is rolled into about 45 to 48 small, one-inch meatballs. Browning them in batches creates a crisp exterior while keeping the interior tender.
The sauce begins by cooking butter with the browned meat drippings, then stirring in flour and white pepper to create a roux. Gradually whisking in beef stock and heavy cream forms a rich, silky sauce. Soy sauce adds umami depth. The meatballs return to the skillet to simmer gently in the sauce until cooked through and thickened.
This dish carries a smooth, creamy texture with aromatic spices that complement the beef and pork. Serving over egg noodles or mashed potatoes absorbs the sauce and balances the rich flavors.
Adjustments can be made by substituting broth for stock or cream cheese or sour cream for heavy cream, which alters the richness and taste. Frozen meatballs can be used but may need different cooking steps. Leftovers keep well refrigerated or frozen.
Ingredients
For the Meatballs
- 1 pound ground beef lean
- ½ pound ground pork or additional ground beef
- ½ cup bread crumbs or Panko bread crumbs
- 1 large egg beaten
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground allspice
- 1/16 teaspoon ground nutmeg
- pinch cloves ground
For the Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon white pepper or finely ground black pepper
- 2 cups beef stock *
- ½ cup heavy whipping cream
- 2 teaspoons soy sauce
- parsley for garnish, optional, chopped, fresh
Instructions
- To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).
- Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.
- To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.
- Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.
- Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.
- Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.
Notes
- Using beef broth instead of stock may require extra seasoning or bouillon for full flavor.
- Heavy cream can be swapped with cream cheese or sour cream but will change the sauce texture and taste.
- Frozen prepared meatballs can be simmered directly without browning; homemade frozen meatballs should be thawed before cooking.
- Meatballs should reach an internal temperature of 160°F for safety.
- Store leftovers refrigerated up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397 | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 139mg | 46% |
| Sodium | 666mg | 28% |
| Potassium | 593mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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