Homemade Swedish Meatballs

Ingredients

• 1 lb lean ground beef (lean)
• 0.5 lb ground pork
• 1 sweet onion (small, very finely diced)
• 1 clove garlic (minced)
• 0.5 cup panko breadcrumbs (preferred for light and crispy texture)
• 1 tsp coarse salt
• 0.5 tsp pepper
• 0.125 tsp nutmeg
• 0.125 tsp allspice
• 1 egg (large, beaten)
• 0.333 cup whole milk
• 2 tbsp olive oil (for frying)
• 5 tbsp butter
• 0.25 cup all-purpose flour
• 1.25 cup beef broth
• 0.75 cup heavy cream
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• fresh parsley (chopped, for garnish)
• egg noodles (for serving)

Steps

1. 1

   In a large bowl, combine 1 pound lean ground beef, 1/2 pound ground pork, one small finely diced sweet onion, 1 minced garlic clove, 1/2 cup panko breadcrumbs, 1 teaspoon coarse salt, 1/2 teaspoon pepper, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice, 1 large beaten egg, and 1/3 cup whole milk.

2. 2

   Using clean hands, mix the ingredients until thoroughly combined. Shape the mixture into 1.5-inch meatballs. If the mixture feels loose, knead the meatballs a couple of times before rolling to ensure they stay together.

3. 3

   Place the meatballs on a tray, cover, and chill in the refrigerator for 30 minutes to help them retain their round shape during cooking.

4. 4

   Warm 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until shimmering.

5. 5

   Add the meatballs to the skillet in batches to avoid overcrowding. Cook for about 6 minutes, turning frequently until browned on all sides and cooked through.

6. 6

   Transfer the cooked meatballs to a clean plate and set aside.

7. 7

   In the same skillet with the pan drippings, add 5 tablespoons of butter. Once melted, add 1/4 cup of flour.

8. 8

   Whisk the flour and butter together until no white patches remain and the mixture is smooth.

9. 9

   Slowly whisk in 1.25 cups of beef broth and 3/4 cup heavy cream, whisking constantly to maintain a smooth consistency.

10. 10

    Add 1 tablespoon of soy sauce and 1 teaspoon of Dijon mustard. Whisk to combine.

11. 11

    Turn the heat down and let the sauce gently simmer for 1 to 2 minutes until it begins to thicken.

12. 12

    Add the meatballs back into the sauce. Let them simmer for about 3 minutes to finish cooking and warm through.

13. 13

    Season with additional salt and pepper to taste. Stir gently so all meatballs are well-coated in the sauce.

14. 14

    Serve the meatballs and sauce over cooked egg noodles and garnish with fresh chopped parsley.

Notes

Chilling the meatballs for 30 minutes is a key step to help them keep their shape. While you can bake the meatballs, pan-frying is recommended so that the pan drippings can be used to flavor the cream sauce.

Nutrition per serving

• main
• dinner
• Swedish
• meatballs
• comfort food
• stovetop
• IKEA copycat