Swedish Meatballs

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Pork and beef. This combination gives great flavor to the meat. Use 80/20 beef for more flavor, but leaner beef is also ok.
• Allspice and nutmeg. Adds great flavor to the meatballs and sauce.
• Bread. To give structure to the meatballs. I used storebought country white bread but you can use plain breadcrumbs (1 to 1 1/4 cups) if needed.
• Milk. White bread soaked in milk is a key part of Swedish meatballs.
• Chicken stock. For the gravy; use homemade if possible.
• Butter. For both the meatballs and the gravy; use unsalted.
• Flour. All-purpose flour is added to the butter to create a roux for the gravy.
• Sour cream and heavy cream. For the gravy.
• Dijon mustard and Worcestershire. Both contribute to the unique flavor of the Swedish meatball gravy.
• Lingonberry jam. Optional, but excellent served as a condiment to the meatballs.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Cut 6 slices of white bread into very small cubes and place in a large mixing bowl with 1/2 cup of whole milk and mash together with a fork to form a paste. Let the paste sit for 10 minutes. (Photo #1)
2. Mince 1 medium onion, and grate 3 cloves of garlic. Mince 1/4 cup of flat leaf parsley and beat 2 large eggs. Heat a large frying pan to medium heat, add 2 tablespoons of butter, and saute the onions for 5 minutes or until soft. Add the garlic and cook for another 2 minutes. (Photo #2)

3. Add the onion and garlic mixture to the bread paste along with 1 pound of ground chuck, 1 pound of ground pork, the parsley and eggs, 1/2 teaspoon of black pepper, 2 1/2 teaspoons of kosher salt, and a 1/2 teaspoon of allspice. Mix well. (Photo #3)
4. Use your hands to roll the meatballs into 1″ in diameter meatballs and place them onto a baking sheet or plate. Note: Dipping hands into a bowl of water between every couple of meatballs will prevent the meat from sticking to your hands. (Photo #4)
5. To a large heavy frying pan or Dutch oven add a 1/2″ high worth of vegetable oil and heat until the oil reaches 350-370f (about medium heat). Once the oil is hot, begin to fry the meatballs working in batches to not overcrowd the pan. Fry until browned on all sides, about 10 minutes, then move to a plate and set aside. (Photo #5)
6. Heat a pot or very large saucepan to medium and add the butter. Once the butter has melted, add 7 tablespoons of flour and whisk until cooked and lightly golden, about 3-5 minutes. (Photo #6)

7. If using, add 1/2 cup of dry white wine and cook for another minute while scraping the bottom of the pan to dislodge any brown bits, then add 4 cups of homemade or low-sodium chicken stock and bring to a boil while whisking to incorporate. (Photo #7)
8. Once boiling, reduce heat to a simmer and add 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, and 1/2 cup of cream. (Photo #8)
9. Add 1/4 teaspoon of nutmeg and 1/4 teaspoon of allspice and bring the mixture to a simmer. (Photo #9)
10. Add 1/2 cup of sour cream to a mixing bowl and add 3 tablespoons of the hot gravy to the sour cream to temper it. Repeat the process by continuing to add the hot gravy to the sour cream, then add the tempered sour cream to the saucepan and whisk to combine. (Photo #10)

11. Taste test the Swedish meatball’s gravy and adjust salt and pepper to taste. You can add more nutmeg or allspice as well, but be careful since these are both potent ingredients. Once satisfied, add the meatballs to the pan. (Photo #11)
12. Allow the meatballs to simmer in the pan with the cover ajar until warmed through (about 10 minutes). Serve with egg noodles or mashed potatoes and a side of Lingonberry jam. Enjoy! (Photo #12)