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Swedish Meatballs

A recipe for Swedish Meatballs! These spiced meatballs are simmered in a creamy beef gravy until tender.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 25 mins
Servings: 30 -36 Meatballs
Course: Main Course
Cuisine: Swedish

Ingredients

For the Meatballs:
  • 3 tablespoons olive oil
  • 1 yellow onion diced
  • kosher salt
  • Black pepper in a mill
  • 1 pound ground chuck
  • 1 pound ground pork
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup panko or coarse homemade breadcrumbs
  • 2 large egg yolks
  • 2 tablespoons chopped fresh Italian parsley
  • lingonberry jam
For the Gravy:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • kosher salt
  • Black pepper in a mill
  • 3 cups homemade beef stock
  • 3/4 cup Creme fraiche or sour cream
  • 2 tablespoons chopped fresh Italian parsley

Instructions

    Cup of Yum
  1. Pour enough olive oil to just coat the bottom of a large heavy saute pan. Set over medium low heat and add the onion. Saute until very soft and fragrant, 15-20 minutes; do not let the onion brown. Season lightly with salt and pepper, remove from the heat and let cool.
  2. Put the beef and pork into a mixing bowl, add the nutmeg, allspice, Panko or breadcrumbs, egg yolks, parsley, and cooled onion. Mix well with your hands, a large wooden spoon, or a vegetable masher. Season generously with salt and pepper. Cover and refrigerate for 30 minutes to 1 hour.
  3. Set a baking sheet or large plate next to a clean work surface. Assemble all the ingredients for the gravy.
  4. Remove the meatball mixture from the refrigerator and shape it into small balls, about 1 to 1 1/4 inches. As you work, set each formed meatball on the baking sheet or platter.
  5. Return the saute pan to medium heat and add the remaining olive oil. When the pan is hot, add some of the meatballs, being careful not to crowd them. Cook the meatballs carefully turning them frequently so that they keep their ship, until they firm up, about 4-5 minutes. Transfer the cooked meatballs back to the sheet pan or plate and continue until all the meatballs have been cooked.
  6. Put the butter into the pan and use a whisk or metal spatula to scrape up bits of meat stuck to the pan. When the butter is foamy, sprinkle in the flour. Stir and cook until it takes on a lightly golden brown hue. Season with salt and pepper and slowly whisk in the beef stock. Simmer gently for 3-4 minutes, until the gravy begins to thicken. Stir in the creme fraiche or sour cream, taste for salt and pepper and stir in the parsley.
  7. Reduce the heat to low, carefully tip the meatballs into the gravy and jostle the pan to arrange them evenly; turn any that are not fully coated with the sauce. Cover the pan and simmer gently for 3 to 5 minutes.
  8. Remove from the heat, keep covered and let rest for 5 minutes. Transfer to a wide shallow serving bowl and serve right away, with the jam alongside.