Classic Swedish Meatballs

Classic Swedish Meatballs

These Classic Swedish Meatballs are one of the best cozy-night dinners ever: juicy tender meatballs smothered in a thick cream-based gravy served over fluffy mashed potatoes (or egg noodles hehe).

Why this recipe works:

• Juicy and tender meatballs. This recipe uses the perfect beef, pork, breadcrumbs and egg mix for rich flavor for meatballs that hold their shape while remaining ultra juicy!
• Ultra creamy, flavorful gravy. The best part: lots of cream-based gravy with beef broth, dijon, and Worcestershire sauce that you can scoop up with every bite!
• Easy and delicious. No skills needed but restaurant-worthy (and better than Ikea!).
• Prep-Ahead. Make the meatballs ahead of time and cook when ready to enjoy!

Ingredients

Butter, unsalted. For sautéing the onion and garlic that go into the meatballs and for cooking the meatballs. Using butter gives you lots of extra flavor!

Onion, yellow onion or white onion. Yellow onion has a sweeter flavor but white onion also works if you have that on hand! It goes in the meatballs and adds lots of flavor!

Garlic, fresh, goes with the onion!

Ground beef. As a base for the meatballs.

Ground pork. To add extra flavor and softness as pork has a higher fat content!

Breadcrumbs, for retaining moisture, this is how you get deliciously juicy meatballs!

Egg, for structure so the meatballs hold their shape!

Nutmeg, for flavor.

Allspice, for flavor, or a mix of cinnamon and cloves!

Salt and pepper.

Flour, to thicken the gravy.

Beef broth, as a base for the gravy. Why beef? Much richer flavor and much more depth than if you’d use chicken or vegetable hehe!

Cream, to add that creamy quality!

Dijon and Worcestershire sauce, for flavor: Dijon cuts to the richness adding a slight brightness because of its tang and Worcestershire adds to the flavor!

Instructions

STEP ONE: Saute the onion and garlic. In a large skillet over medium heat, add the butter. Once melted, add in the onion and garlic and saute until soft and translucent (about 3-4 minutes) then turn off the heat and transfer to a plate to cool down.

STEP TWO: Make the meatballs. In a big bowl, add the beef, pork, sautéed onion and garlic, breadcrumbs, egg, nutmeg, allspice, salt, and pepper. Mix until combined and shape into 1¼ inches (about 2.5 cm) meatballs and place onto a large plate or baking dish that fits in your refrigerator.

STEP THREE: Chill the meatballs. Cover with plastic wrap and refrigerate for just 15 minutes or up to overnight. When ready to serve, follow step 4.

STEP FOUR: Cook the meatballs. In a large skillet over medium-high heat, melt the butter. Once melted, add the meatballs and cook until all sides are evenly browned (about 1 minute per side) then remove from the skillet and set aside. The meatballs will keep cooking in the gravy.

STEP FIVE: Make the cream gravy. In the same skillet over medium heat, melt the butter. Once melted, mix in the flour and cook until the butter and flour form a golden paste (about 2 minutes).

Pour in the beef broth and bring to a simmer while mixing, the broth will start to thicken, then mix in the cream, dijon, Worcestershire, salt and pepper. Once simmering again, add the meatballs back into the skillet and simmer for 5-6 minutes or until cooked through. Serve with mashed potatoes or egg noodles!

Storing and Reheating Instructions

Storing Instructions: Store any leftovers in an air-tight container in the refrigerator for 3-4 days.

Reheating Instructions: Reheat on the stovetop over low heat with a splash of broth, cream or milk until heated through. Stir to keep the broth from sticking to the pan. Or microwave in a lightly covered microwave-safe dish in 1-minute bursts, stirring in between each burst, until heated through.