Classic Swedish Meatballs with Creamy Sauce
A beloved dish that embodies comfort and warmth, featuring tender meatballs smothered in a velvety sauce.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Spatula
Ingredients
Meat Mixture
- 1 pound Ground Beef Aim for 80-85% lean for flavor and moisture.
- 1/2 pound Ground Pork Enhances juiciness and flavor.
- 1 cup Breadcrumbs Plain or seasoned, helps bind the meatballs.
- 1/4 cup Milk Keeps meatballs moist and tender.
- 1 medium Onion Finely chopped, adds sweetness.
- 1 large Egg Acts as a binder.
- 2 cloves Garlic Minced, adds flavor.
- 1 pinch Nutmeg Adds warmth and spice.
- 1 teaspoon Salt To season the meat mixture.
- 1/2 teaspoon Black Pepper To season the meat mixture.
Cooking
- 2 tablespoons Butter For cooking the meatballs.
Sauce
- 2 tablespoons Flour For thickening the sauce.
- 1 cup Beef Broth Base for the creamy sauce.
- 1 cup Heavy Cream Creates a luxurious texture.
Instructions
- In a large bowl, combine ground beef and ground pork. Mix thoroughly.
- Sauté the chopped onion in a small pan with butter until translucent. Let cool before adding to meat mix.
- Add breadcrumbs and milk to the meat mixture. Let breadcrumbs soak for a few minutes.
- Crack the egg into the mixture, then add minced garlic, nutmeg, salt, and pepper. Mix until just combined.
- Shape the mixture into 1-inch meatballs.
- Heat butter in a skillet over medium heat. Cook meatballs in batches until golden brown on all sides.
- Remove meatballs and set aside. In the same skillet, add flour to drippings and stir to create a roux.
- Gradually whisk in beef broth, scraping the bottom of the pan until smooth.
- Reduce heat to low, and slowly stir in heavy cream to create the sauce.
- Return meatballs to the skillet and simmer in the sauce for 10 minutes.
- Taste the sauce and adjust seasoning if necessary. Serve meatballs with sauce.
Notes
For variations, consider adding herbs, using chicken broth, or incorporating vegetables into the meat mixture.