📝 About This Recipe
Transport your kitchen to the heart of Stockholm with these authentic Swedish meatballs, a beloved staple of Scandinavian comfort food. Crafted from a delicate blend of beef and pork and seasoned with fragrant allspice, these meatballs are remarkably tender thanks to a traditional panade of milk-soaked breadcrumbs. Bathed in a silky, savory cream gravy and served with tart lingonberries, this dish offers a perfect balance of rich, salty, and sweet flavors that define the Swedish culinary experience.
🥗 Ingredients
The Meatball Mixture
- 1 lb Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 lb Ground Pork (adds essential fat and tenderness)
- 1 medium Yellow Onion (very finely grated or minced)
- 1/2 cup Breadcrumbs (plain Panko or fine dry breadcrumbs)
- 1/4 cup Whole Milk (at room temperature)
- 1 large Egg (lightly beaten)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Ground Allspice (the secret to authentic flavor)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 2 tablespoons Unsalted Butter (for frying the meatballs)
The Cream Gravy (Gräddsås)
- 3 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2 cups Beef Stock (high quality, low sodium)
- 1/2 cup Heavy Cream
- 1 teaspoon Soy Sauce (for depth of color and umami)
- 1 teaspoon Dijon Mustard (adds a subtle tang)
For Serving
- 1/2 cup Lingonberry Jam (essential for authenticity)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the breadcrumbs and milk. Let it sit for about 5-10 minutes until the breadcrumbs have absorbed the liquid and formed a paste (panade).
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2
In a large mixing bowl, combine the ground beef, ground pork, and the grated onion. Ensure the onion is grated finely so it melts into the meat during cooking.
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3
Add the egg, salt, pepper, allspice, and nutmeg to the meat. Incorporate the soaked breadcrumb mixture.
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4
Using your hands or a stand mixer with a paddle attachment, mix until just combined. Do not overwork the meat, or the meatballs will become tough.
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5
Roll the mixture into small, uniform balls, about 1 inch in diameter (roughly 1 tablespoon of meat each). You should have about 30-40 meatballs.
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6
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is foaming, add the meatballs in batches.
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7
Brown the meatballs on all sides, shaking the pan frequently to keep them round. This should take about 8-10 minutes. Once cooked through, remove them to a plate and cover with foil.
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8
To make the gravy, do not wash the skillet. Add 3 tablespoons of butter to the remaining pan drippings over medium heat.
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9
Whisk in the flour and cook for 1-2 minutes until it turns a light golden brown (a blonde roux).
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10
Slowly pour in the beef stock while whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce begins to thicken.
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11
Whisk in the heavy cream, soy sauce, and Dijon mustard. Continue to simmer for another 2 minutes until the sauce is silky and coats the back of a spoon.
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12
Taste the sauce and adjust seasoning with extra salt or pepper if needed. Return the meatballs to the skillet and toss gently to coat.
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13
Serve immediately while piping hot, garnished with fresh parsley.
💡 Chef's Tips
For the lightest texture, chill the meat mixture for 30 minutes before rolling; cold fat prevents the meatballs from becoming dense. Always grate your onion directly into the bowl to catch the juices, which provide incredible moisture and flavor. If you can't find lingonberry jam, cranberry sauce is a decent substitute, though it lacks the specific tart-bitter profile of the Swedish berry. Avoid over-mixing the meat; stop as soon as the spices and panade are evenly distributed to ensure a tender bite. Use a mix of beef and pork; the beef provides the structure and flavor, while the pork provides the necessary fat for a melt-in-the-mouth feel.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes (Pressgurka) to soak up every drop of the gravy. Accompany with a side of traditional Swedish pickled cucumbers for a refreshing, acidic crunch. A generous dollop of Lingonberry jam on the side of the plate is non-negotiable for the authentic experience. Pair with a crisp Scandinavian lager or a dry hard cider to cut through the richness of the cream sauce. Steam some fresh green peas or buttery glazed carrots to add a pop of color to the plate.