Ingredients
Meatballs
- ½ pound ground beef
- ½ pound ground pork
Using a mix of meats gives tenderness and flavor. If needed, you may use all beef, but the texture will be firmer.
Binder and Moisture
- ¾ cup milk
- ½ cup plain breadcrumbs
- 1 small onion, very finely minced
- 1 egg
Seasoning (Mild and Traditional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Use a light hand with spices. Swedish meatballs are meant to be gentle, not spicy.
For Cooking the Meatballs
- 2 tablespoons butter
- 1 tablespoon neutral oil
Cream Sauce (Gravy)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth (low sodium preferred)
- 1 cup heavy cream
Sauce Seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Optional additions:
- 1 teaspoon soy sauce or Worcestershire sauce
- ½ teaspoon Dijon mustard
Equipment Needed
- Large mixing bowl
- Skillet or sauté pan
- Whisk
- Baking sheet (optional for holding meatballs)
Step 1: Soak the Breadcrumbs
- In a large bowl, combine the breadcrumbs and milk.
- Let them soak for 2–3 minutes.
This mixture, called a panade, keeps the meatballs soft and moist.
Step 2: Prepare the Meatball Mixture
- Add the minced onion and egg to the breadcrumb mixture.
- Add salt, pepper, allspice, and nutmeg.
- Mix gently until combined.
- Add the ground beef and pork.
Use your hands to mix just until everything comes together. Overmixing makes meatballs dense.
Step 3: Shape the Meatballs
- Roll the mixture into small balls, about 1 inch in diameter.
- Place them on a plate or baking sheet.
Smaller meatballs cook evenly and match the traditional style.
Step 4: Brown the Meatballs
- Heat butter and oil in a large skillet over medium heat.
- Add meatballs in batches, leaving space between them.
- Cook, turning gently, until browned on all sides.
They do not need to be fully cooked yet. Remove and set aside.
Step 5: Make the Roux for the Sauce
- In the same skillet, melt the butter.
- Whisk in the flour.
- Cook for 1–2 minutes, stirring constantly.
The roux should stay pale, not browned.
Step 6: Build the Cream Sauce
- Slowly whisk in the beef broth.
- Bring to a gentle simmer.
- Add the cream and stir until smooth.
The sauce will thicken gradually.
Step 7: Season the Sauce
Add:
- Salt
- Black pepper
Optional:
- Soy sauce or Worcestershire sauce
- Dijon mustard
Taste and adjust carefully.
Step 8: Simmer the Meatballs in the Sauce
- Return the meatballs to the skillet.
- Lower the heat.
- Simmer gently for 10–15 minutes.
Turn meatballs occasionally so they cook evenly and absorb flavor.
Step 9: Final Texture Check
The sauce should be:
- Smooth
- Creamy
- Thick enough to coat the meatballs
If too thick, add a splash of broth.
If too thin, simmer a few minutes longer.
