Ready to dive into the world of comfort food? These Swedish meatballs are your ticket to a cozy, flavorful meal that’s perfect for any day of the week.
Why This Recipe Works
- The combination of ground beef and pork ensures a juicy, flavorful meatball.
- A touch of nutmeg and allspice adds that authentic Swedish flavor.
- The creamy gravy is rich and velvety, making every bite irresistible.
- Perfectly browned meatballs offer a delightful texture contrast.
- This recipe is straightforward, making it accessible for cooks of all levels.
Ingredients
- 1 cup breadcrumbs
- 1/2 cup milk
- 1 lb ground beef
- 1 lb ground pork
- 1 small onion, finely diced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1/2 cup heavy cream
Equipment Needed
- Mixing bowl
- Skillet
- Measuring cups and spoons
- Wooden spoon
Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the breadcrumbs and milk, letting them sit for a few minutes to soften. Add the ground beef, ground pork, diced onion, egg, salt, pepper, nutmeg, and allspice. Mix everything together until well combined. For the juiciest meatballs, avoid overmixing.
Step 2: Form and Brown the Meatballs
Shape the mixture into small, even-sized meatballs. Heat a skillet over medium heat and add the butter. Once melted, add the meatballs in batches, browning them on all sides. This should take about 5-7 minutes per batch. Don’t overcrowd the pan to ensure even browning.
Step 3: Make the Gravy
After removing the meatballs, sprinkle the flour into the skillet, stirring to combine with the butter and drippings. Gradually whisk in the beef broth and heavy cream, bringing the mixture to a simmer. Cook until the gravy thickens, about 5 minutes.
Step 4: Simmer the Meatballs in Gravy
Return the meatballs to the skillet, coating them in the gravy. Let them simmer for another 10 minutes, ensuring they’re cooked through and infused with the gravy’s flavors.
Step 5: Serve and Enjoy
Serve the meatballs hot, garnished with fresh parsley if desired. They’re perfect over mashed potatoes or egg noodles for a complete meal.
Tips and Tricks
For an even richer flavor, consider using a mix of beef and veal instead of pork. If you’re short on time, pre-made breadcrumbs work just as well as fresh. To ensure your meatballs are perfectly round, wet your hands slightly before shaping them. For a lighter version, substitute half the heavy cream with milk. Always let your meatballs rest for a few minutes after cooking to allow the juices to redistribute.
Recipe Variations
- For a gluten-free version, use almond flour instead of breadcrumbs and a gluten-free flour blend for the gravy.
- Add a tablespoon of lingonberry jam to the gravy for a traditional Swedish twist.
- Incorporate finely chopped mushrooms into the meatball mixture for an earthy flavor.
- Use turkey or chicken for a lighter meatball option.
- For a dairy-free version, substitute the milk and heavy cream with almond milk and coconut cream.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and gravy separately, storing them in the refrigerator for up to two days. When ready to serve, simply reheat them together in a skillet over low heat until warmed through.
What’s the best way to serve Swedish meatballs?
Swedish meatballs are traditionally served with mashed potatoes or egg noodles, but they’re also delicious with rice or even on their own as an appetizer. Don’t forget a side of lingonberry jam for an authentic touch.
Can I freeze Swedish meatballs?
Yes, both the meatballs and gravy freeze well. Store them in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating.
Summary
These Swedish meatballs are a comforting, flavorful dish that’s perfect for any occasion. With juicy meatballs and a creamy gravy, they’re sure to become a favorite.