Ingredients
Scale
For the Meatballs:
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground pork
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 tbsp butter (for frying)
For the Creamy Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tsp soy sauce (optional, for extra flavor)
Optional for Serving:
- Lingonberry jam
- Mashed potatoes or boiled potatoes
Instructions
- Prepare the Meatballs:
In a large bowl, combine the ground beef, ground pork, finely chopped onion, breadcrumbs, milk, egg, salt, pepper, allspice, and nutmeg. Mix until well combined, but be careful not to overwork the mixture. - Shape the Meatballs:
Using your hands or a small cookie scoop, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20-25 meatballs. - Cook the Meatballs:
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and hot, add the meatballs in batches, ensuring they are not overcrowded. Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through (about 7-10 minutes). Remove the meatballs from the skillet and set aside. - Make the Gravy:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux (this helps thicken the gravy). Slowly add the beef broth, whisking constantly to avoid lumps. Once the broth is fully incorporated, stir in the heavy cream, and season with salt and pepper to taste. Optional: Add 1 teaspoon of soy sauce for extra depth of flavor. - Simmer the Meatballs in the Gravy:
Return the cooked meatballs to the skillet with the gravy. Stir to coat the meatballs in the gravy, then lower the heat and let everything simmer for an additional 5-7 minutes, allowing the flavors to meld together. - Serve:
Serve the Swedish meatballs with creamy gravy over mashed potatoes or boiled potatoes. You can also add lingonberry jam on the side for an authentic touch.