Description
This Easy Swedish Meatballs recipe features tender, flavorful meatballs made from a blend of ground pork and beef, seasoned with warm spices and fresh parsley. The meatballs are pan-fried to a golden brown and then simmered in a rich, creamy sauce made from a classic roux, beef broth, Worcestershire sauce, and heavy cream. Ready in 45 minutes, these meatballs are perfect served over egg noodles or mashed potatoes for a comforting and satisfying meal.
Ingredients
Scale
Meatballs
- 8 ounces Ground pork
- 8 ounces Ground beef
- 1 medium Yellow onion, finely diced
- 1 large Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 cup Unseasoned breadcrumbs
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground allspice
- 2 tablespoons Fresh parsley, finely chopped
Sauce
- 3 tablespoons Butter (for frying meatballs)
- 3 tablespoons Butter (for roux)
- 1/4 cup All-purpose flour
- 3 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 1/4 cup Heavy cream
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground pork, ground beef, finely diced yellow onion, egg, salt, pepper, unseasoned breadcrumbs, ground nutmeg, ground allspice, and fresh parsley. Mix thoroughly until all ingredients are well incorporated, then roll the mixture into 1 1/2 inch meatballs.
- Fry the meatballs: Heat 3 tablespoons of butter in a large skillet over medium heat. Working in batches to avoid overcrowding, fry the meatballs, turning them to brown all sides evenly. Cook for about 10 minutes until the meatballs are cooked through and golden brown on the outside. Remove the meatballs from the skillet and set aside.
- Make the roux for the sauce: In the same skillet, add another 3 tablespoons of butter. Once melted, whisk in the all-purpose flour quickly to form a roux. Cook for 1-2 minutes, stirring constantly, until the roux turns a light golden color.
- Add beef broth and thicken the sauce: Slowly pour in the 3 cups of beef broth while whisking continuously to prevent lumps. Continue cooking and whisking for 5-7 minutes until the sauce thickens.
- Finish the sauce: Stir in the Worcestershire sauce and heavy cream. Cook the sauce for a few more minutes until it thickens enough to coat the back of a spoon.
- Combine meatballs and sauce: Return the cooked meatballs to the skillet with the sauce. Simmer together for about 5 minutes to allow the flavors to meld and the meatballs to warm through.
- Serve: Serve the Swedish meatballs hot, ideally over egg noodles or creamy mashed potatoes for a complete meal.
Notes
- For extra flavor, you can add a splash of soy sauce to the sauce alongside Worcestershire sauce.
- Ensure not to overcrowd the skillet when frying meatballs to promote even browning.
- Use fresh breadcrumbs for a lighter texture or panko breadcrumbs for extra crunch.
- If you prefer a thicker sauce, allow it to simmer a bit longer before adding cream.
- These meatballs can be frozen after frying; reheat in sauce before serving.
