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Homemade Swedish Meatballs

Delicious homemade Swedish meatballs served in a creamy sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine Scandinavian
Servings 4 servings

Equipment

  • Mixing Bowl
  • Skillet

Ingredients
  

Meat Mixture

  • 1 pound Ground Beef Provides rich flavor and satisfying texture.
  • 1 pound Ground Veal Adds tenderness and delicate taste.
  • 1/2 cup Breadcrumbs Helps bind the meat mixture and maintain moisture.
  • 1/4 cup Grated Onion Infuses meatballs with subtle sweetness.
  • 1/4 cup Whole Milk Contributes to juiciness and tender texture.
  • 1 large Egg Acts as a binder for the meat mixture.
  • 1 teaspoon Ground Nutmeg Adds warm and aromatic quality.
  • 1 teaspoon Ground Allspice Adds depth and complexity to flavor.
  • Salt and Pepper To taste, enhances overall flavor.

Cooking Ingredients

  • 3 tablespoons Butter Used for frying the meatballs.
  • 2 tablespoons All-Purpose Flour Used to create the roux for the sauce.
  • 2 cups Beef Broth Rich base for the sauce.
  • 1 cup Heavy Cream Makes the sauce luxuriously creamy.
  • 1 tablespoon Dijon Mustard Adds a tangy kick to the sauce.
  • Chopped Parsley For garnish, adds freshness.

Instructions
 

  • In a large mixing bowl, combine the ground beef and ground veal. Use your hands or a fork to mix the meats together until well blended.
  • Add the breadcrumbs, grated onion, whole milk, egg, nutmeg, allspice, salt, and pepper to the meat mixture. Gently combine everything, being careful not to overmix.
  • Cover the bowl with plastic wrap and let it rest in the refrigerator for about 30 minutes.
  • Heat a large skillet over medium heat and melt 2 tablespoons of butter.
  • Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a plate.
  • Fry the meatballs for about 4-5 minutes on each side until golden brown and cooked through.
  • Remove the meatballs from the skillet and set aside. In the same skillet, add the remaining tablespoon of butter and the flour to create a roux.
  • Gradually whisk in the beef broth and bring to a simmer, allowing it to thicken slightly.
  • Stir in the heavy cream and Dijon mustard, letting it simmer for another 2-3 minutes.
  • Add the cooked meatballs back into the skillet, coating them with the creamy sauce, and let them simmer for an additional 5-10 minutes.
  • Adjust seasoning with additional salt and pepper if needed, and garnish with chopped parsley before serving.

Notes

For variations, consider using ground turkey instead of veal or adding herbs like thyme for extra flavor.
Keyword Comfort Food, Easy