Cozy Swedish Meatballs
Experience restaurant-quality Swedish meatballs at home with tender beef and pork, warm allspice, and a decadent brown butter cream gravy that is pure comfort in every bite.
Equipment
- large bowl
- Large skillet or braiser
- Whisk
- Grater
Ingredients
Meatballs
- 1 pound 80/20 ground beef
- 1 pound ground pork
- 1/4 cup minced flat leaf parsley
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/3 cup grated yellow onion
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 4 garlic cloves minced
- 3/4 cup panko breadcrumbs
- 2 large eggs
- 2 tablespoons extra-virgin olive oil
Cream Gravy
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups beef stock
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- Mashed potatoes for serving
- Cooked egg noodles for serving
- Lingonberry jam for serving
Instructions
Mix and shape the meatballs
- In a large bowl, combine the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko, and eggs. Mix just until everything is evenly distributed, being careful not to overwork the meat.
- Wet your hands with cold water and roll the mixture into roughly 30 to 35 golf-ball-sized portions (about 2 tablespoons each) until the surface is smooth.
Sear for that Maillard crust
- Heat the olive oil in a large skillet or braiser over medium-high heat. Sear the meatballs in batches for about 3 minutes per side until deeply browned, then transfer to a plate and pour off excess grease.
Build the brown butter cream gravy
- Reduce heat to medium and add the butter to the same skillet. Stir constantly until the butter bubbles and the milk solids turn golden brown with a toasted, nutty aroma.
- Whisk in the flour for about 1 minute to form a smooth paste. Slowly whisk in the beef stock followed by the salt, pepper, lemon juice, allspice, nutmeg, and heavy cream until unified.
- Bring the gravy to a simmer and continue whisking until the sauce is smooth and thick enough to coat the back of a spoon.
Simmer until juicy and safe
- Add the meatballs back into the sauce, turning them to coat. Cover the skillet and simmer on low for about 10 minutes until the gravy reaches your desired thickness and the meatballs reach an internal temperature of 165°F.
Notes
Safety Tip: Always cook the pork and beef blend until the internal temperature reaches 165°F. This ensures the meatballs are safe to eat while remaining juicy and springy.
Storage & Reheating: Store leftovers in an airtight container for up to 3 days. The sauce will thicken significantly when chilled, so reheat gently over low heat and add a splash of beef stock to restore its silky texture.
Grated Onion Hack: Grating the onion instead of chopping it allows the juices to act as a natural tenderizer, ensuring a plush texture without any chewy onion bits.
Serving Suggestion: Balance the rich brown butter gravy with the traditional holy trinity of mashed potatoes and a side of tart Lingonberry jam.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.