Description
This Easy Swedish Meatballs recipe features tender meatballs made from a blend of ground pork and beef, seasoned with warm spices and fresh parsley, fried to golden perfection, and served in a rich and creamy onion gravy. Perfectly comforting and flavorful, these meatballs are ideal for a hearty family dinner served over egg noodles or mashed potatoes.
Ingredients
Scale
Meatballs
- 8 ounces Ground pork
- 8 ounces Ground beef
- 1 medium Yellow onion, finely diced
- 1 large Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 cup Unseasoned breadcrumbs
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground allspice
- 2 tablespoons Fresh parsley, finely chopped
Sauce
- 3 tablespoons Butter
- 1/4 cup All-purpose flour
- 3 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 1/4 cup Heavy cream
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground pork, ground beef, finely diced yellow onion, egg, salt, pepper, breadcrumbs, ground nutmeg, ground allspice, and fresh parsley. Mix thoroughly until all ingredients are evenly incorporated. Then, shape the mixture into 1 1/2 inch meatballs.
- Cook the Meatballs: Heat butter in a large skillet over medium heat. Working in batches to avoid overcrowding, fry the meatballs, turning them occasionally to cook all sides evenly. Continue until the meatballs are browned and cooked through, which should take about 10 minutes per batch. Once cooked, remove meatballs from the skillet and set aside.
- Make the Roux: In the same skillet, add the remaining butter and allow it to melt. Sprinkle in the all-purpose flour and whisk quickly to form a roux. Cook this mixture for 1 to 2 minutes until it turns a light golden color, indicating the flour is cooked.
- Add Beef Broth: Gradually pour in the beef broth while continuously whisking to prevent lumps from forming. Continue to cook the sauce for 5 to 7 minutes, stirring often, until it thickens to a gravy-like consistency.
- Finalize the Sauce: Stir in Worcestershire sauce and heavy cream. Continue cooking the sauce until it thickens enough to coat the back of a spoon, ensuring a rich and creamy texture.
- Combine Meatballs with Sauce: Return the cooked meatballs to the skillet with the sauce. Simmer together for about 5 minutes to allow the flavors to meld and the meatballs to heat through.
- Serve: Serve the Swedish meatballs hot, spooned over egg noodles or creamy mashed potatoes for a classic presentation.
Notes
- For best flavor, use fresh ground pork and beef; choose a higher fat content for juicier meatballs.
- Ensure not to overcrowd the skillet when frying meatballs to maintain even browning.
- Adjust seasoning to taste, especially salt and pepper.
- This dish pairs well with lingonberry jam for an authentic Swedish touch.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
