Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 8
Homemade meatballs smothered in a rich, creamy sauce – this fantastic dish is creaming nothing but comfort! Easily make these Swedish meatballs from scratch and serve over mashed potatoes, rice, or egg noodles.
Ingredients
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Meatballs:
1 lb ground beef
1 lb ground pork
2 tbsp olive oil divided
1 tbsp salted butter
½ c. milk
½ large onion grated on the large holes of a box grater
1 Egg
½ tsp black pepper
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp garlic powder
1 tsp salt
3 slices white bread crust removed and cut into small cubes (about ½ c.)
Sauce:
3 c. beef broth
⅓ c. all-purpose flour
1 c. heavy cream
¼ c. salted butter
1 tbsp Worcestershire sauce
2 tbsp fresh parsley chopped, for garnish
½ tsp salt
¼ tsp pepper
How to make Swedish Meatballs
Step 1: To a large bowl, add the cubed bread and milk. Soak the bread in the milk for about 10 minutes.
Step 2: In the meantime, add the olive oil in a large skillet and heat over medium heat. Once the oil is hot, add the onion to the skillet and saute for about 2 to 3 minutes until soft. Set the onions aside when done and allow them to slightly cool.
Step 3: To the bowl of bread and milk, add the ground beef, ground pork, egg, salt, pepper, allspice, nutmeg, and garlic powder. Add the cooled onions and mix using your hands. Shape about 30 mini meatballs with around 1-inch diameter. Place the meatballs on a plate and baking sheet and set them aside.
Step 4: In the same skillet, heat the rest of the oil and butter over medium-high heat. Fry the meatballs in batches for about 4 to 5 minutes, rotating to ensure all sides are brown. To plate, transfer the meatballs and keep them warm.
Step 5: To make the sauce, melt 1/4 c. butter in the same pan. Once the butter has melted, stir in the flour and cook for about 2 minutes or until bubbly and light brown. Next, whisk in the broth along with the Worcestershire sauce, salt, and pepper. Simmer for about a minute or two, stirring often, until the sauce has thickened a little.
Step 6: To the pan with the sauce, nestle the meatballs. Adjust the heat to medium-low and simmer for an additional 8 to 10 minutes or until the meatballs are completely cooked.
Step 7: Remove from the heat when done and serve over mashed potatoes, rice, or egg noodles. If desired, garnish with some chopped parsley. Enjoy!
Nutrition Facts:
Calories: 564kcal | Carbohydrates: 12g | Protein: 24g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 997mg | Potassium: 473mg | Fiber: 1g | Sugar: 2g | Vitamin A: 804IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg
Ingredients
- Meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 2 tbsp olive oil divided
- 1 tbsp salted butter
- ½ c. milk
- ½ large onion grated on the large holes of a box grater
- 1 Egg
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛ tsp garlic powder
- 1 tsp salt
- 3 slices white bread crust removed and cut into small cubes (about ½ c.)
- Sauce:
- 3 c. beef broth
- ⅓ c. all-purpose flour
- 1 c. heavy cream
- ¼ c. salted butter
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley chopped, for garnish
- ½ tsp salt
- ¼ tsp pepper
Instructions
Step 1: To a large bowl, add the cubed bread and milk. Soak the bread in the milk for about 10 minutes.
Step 2: In the meantime, add the olive oil in a large skillet and heat over medium heat. Once the oil is hot, add the onion to the skillet and saute for about 2 to 3 minutes until soft. Set the onions aside when done and allow them to slightly cool.
Step 3: To the bowl of bread and milk, add the ground beef, ground pork, egg, salt, pepper, allspice, nutmeg, and garlic powder. Add the cooled onions and mix using your hands. Shape about 30 mini meatballs with around 1-inch diameter. Place the meatballs on a plate and baking sheet and set them aside.
Step 4: In the same skillet, heat the rest of the oil and butter over medium-high heat. Fry the meatballs in batches for about 4 to 5 minutes, rotating to ensure all sides are brown. To plate, transfer the meatballs and keep them warm.
Step 5: To make the sauce, melt 1/4 c. butter in the same pan. Once the butter has melted, stir in the flour and cook for about 2 minutes or until bubbly and light brown. Next, whisk in the broth along with the Worcestershire sauce, salt, and pepper. Simmer for about a minute or two, stirring often, until the sauce has thickened a little.
Step 6: To the pan with the sauce, nestle the meatballs. Adjust the heat to medium-low and simmer for an additional 8 to 10 minutes or until the meatballs are completely cooked.
Step 7: Remove from the heat when done and serve over mashed potatoes, rice, or egg noodles. If desired, garnish with some chopped parsley. Enjoy!
