The Best Swedish Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
452 kcal
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Course
Main Course, Appetizer
The Best Swedish Meatballs
Description
The Best Swedish Meatballs recipe combines ground beef and pork with a binder of egg, heavy cream, and soaked white bread to maintain moistness. Grated onion, ground allspice, nutmeg, salt, and fresh black pepper add depth to the meat mixture. Formed into small balls about one inch in diameter, they are baked on racks to achieve a crisp outside and tender inside.
The accompanying gravy is made by creating a roux from butter and flour, then gradually whisking in chicken broth and finishing with heavy cream and a touch of brown sugar and beef base for richness and subtle sweetness. The gravy takes advantage of the browned bits left from frying the meatballs, enhancing its flavor.
Serve these meatballs alongside mashed potatoes, buttered egg noodles, or rice. Cranberries or lingonberries add a tart contrast to the creamy gravy. The recipe includes tips on freezing meatballs separately for easy meal prep and reheating directly in the gravy, making it convenient for later use.
Frying the meatballs until browned before baking concentrates flavor and creates a desirable texture. Using chicken broth instead of canned beef broth avoids metallic off-notes, and adding beef base improves the gravy's beefiness. Grating the onion ensures it disperses evenly, avoiding chunks in the finished meatballs.
Ingredients
For the Meatballs:
- 1 egg
- 1/4 cup heavy cream
- 1 lice white sandwich bread
- 8 ounces ground beef (see note 1)
- 8 ounces ground pork
- 1 onion grated (see note 2)
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- salt freshly ground
- black pepper freshly ground
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups chicken broth (see note 3)
- 1 tablespoon brown sugar
- 1/2 teaspoon beef base (see note 4)
- 1 cup heavy cream
- potato or buttered egg noodles for serving (see note 9, mashed
- cranberries for serving (see note 9)
Instructions
To make the meatballs:
- Adjust 2 oven racks to the upper middle and lower middle positions. Preheat oven to 400 degrees. Line two baking sheets with foil and set racks coated nonstick spray on top.
- In a large bowl, mash together egg, cream, and bread until a smooth paste forms. Add beef, pork, onion, allspice, nutmeg, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Using a strong rubber spatula or your hands, mix well.
- Working with 1 heaping tablespoon at a time, roll the meat mixture into 1-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do meatballs per rack). If rolling by hand, wet your hands so the meat mixture doesn't stick to them. You should have 24 meatballs.
- Arrange on rack and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 155 degrees for 15 seconds).
To make the gravy:
- In a large skillet, melt butter until the foaming subsides. Stir in flour and cook for one minute. Add chicken broth, brown sugar, and beef base. Bring to a boil and simmer for 5 minutes until reduced to about 2 cups.
- Stir in heavy cream and return to a simmer. Add meatballs, cover and cook until the meatballs are heated through and the gravy has thickened (allow about 10 minutes if the meatballs are frozen). Season to taste with salt and pepper.
- Serve with mashed potatoes or buttered egg noodles and cranberries (or lingonberries, if you can find them).
Notes
- Grate onions finely to avoid chunks in meatballs for better texture.
- Freeze meatballs individually on a sheet before storing together to prevent sticking; they keep up to 3 months.
- Reheat frozen meatballs directly in warm gravy without thawing, adding extra time as needed.
- Use chicken broth supplemented with beef base to avoid metallic flavors when making gravy.
- Serve with mashed potatoes, buttered noodles, or rice and add cranberries or lingonberries for a tart contrast.
- Pan-fry meatballs in small batches with oil or shortening until browned before baking to keep the flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 4meatballs with gravy | |
| Calories | 452kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 149mg | 50% |
| Sodium | 612mg | 26% |
| Potassium | 379mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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