📝 About This Recipe
Transport your kitchen to the heart of Stockholm with these iconic Swedish meatballs, known for their tender, melt-in-your-mouth texture and aromatic hint of warm spices. Unlike their Italian cousins, these meatballs are pan-seared to golden perfection and bathed in a rich, velvety cream gravy that balances savory beef notes with a touch of nutmeg and allspice. Served alongside tart lingonberry jam and buttery mash, this dish is the ultimate Scandinavian comfort food experience.
🥗 Ingredients
The Meatball Mixture
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 pound Ground Pork (adds essential moisture and tenderness)
- 1 small Yellow Onion (grated or very finely minced)
- 1/2 cup Panko Breadcrumbs (or fresh white breadcrumbs)
- 1/4 cup Heavy Cream (to soak the breadcrumbs)
- 1 large Egg (lightly beaten)
- 1/4 teaspoon Ground Allspice (the secret signature spice)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Cream Gravy
- 4 tablespoons Unsalted Butter (divided use)
- 3 tablespoons All-Purpose Flour
- 2 cups Beef Broth (high quality or homemade)
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (adds a subtle tang)
For Garnish and Serving
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 cup Lingonberry Jam (essential for authenticity)
👨🍳 Instructions
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1
In a small bowl, combine the breadcrumbs and 1/4 cup heavy cream. Stir and let sit for 5-10 minutes until the liquid is fully absorbed into a paste (this is called a panade).
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2
In a large mixing bowl, combine the ground beef, ground pork, grated onion, the soaked breadcrumbs, egg, allspice, nutmeg, salt, and pepper.
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3
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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4
Roll the mixture into small, uniform balls, roughly 1 inch in diameter (about 1 tablespoon of meat each). You should have about 30-35 meatballs.
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5
Heat 1 tablespoon of butter and a splash of oil in a large skillet over medium heat. Once the butter is foaming, add half the meatballs.
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6
Brown the meatballs on all sides for about 5-7 minutes until they have a nice crust and are cooked through. Remove to a plate and repeat with the second batch.
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7
Wipe out any burnt bits from the skillet, but leave the flavorful fat. Add the remaining 3 tablespoons of butter and melt over medium heat.
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8
Whisk in the flour and cook for 1-2 minutes until it turns a light golden brown (a blonde roux).
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9
Slowly pour in the beef broth, whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce begins to thicken.
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10
Whisk in the 1/2 cup heavy cream, Worcestershire sauce, and Dijon mustard. Taste and adjust seasoning with salt and pepper if needed.
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11
Add the meatballs back into the skillet and toss gently to coat. Simmer for another 2-3 minutes until the meatballs are heated through and the sauce is glossy.
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12
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Grate the onion directly into the meat mixture; the onion juice adds incredible moisture and flavor that chopped onions can't provide. Don't skip the allspice and nutmeg—they provide the distinctive 'Swedish' flavor profile that separates these from other meatballs. If the sauce gets too thick, simply whisk in an extra splash of beef broth or water to reach your desired consistency. Chilling the rolled meatballs in the fridge for 20 minutes before frying helps them retain their round shape in the pan. For the smoothest sauce, use a whisk and add the broth very gradually at the beginning.
🍽️ Serving Suggestions
Serve over a bed of buttery, skinless mashed potatoes to soak up the extra gravy. Accompany with a generous dollop of Lingonberry jam to provide a tart contrast to the rich cream sauce. Pair with quick-pickled cucumbers (Pressgurka) for a refreshing, acidic crunch. A side of steamed green peas or roasted carrots adds a pop of color and sweetness to the plate. Enjoy with a crisp glass of dry Riesling or a cold Scandinavian lager.