Chef John's Swedish Meatballs

4.6
(601)

Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!

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Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
1 hrs
Total Time:
2 hrs 5 mins
Servings:
6
Yield:
6 servings

Ingredients

Meatballs:

  • 2 tablespoons butter

  • ½ yellow onion, finely chopped

  • 1 ½ teaspoons fine salt

  • ¼ cup milk

  • 2 large eggs

  • cup plain bread crumbs

  • ¾ teaspoon freshly ground black pepper

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

  • 1 pinch cayenne pepper, or to taste

  • 1 pound ground beef chuck

  • 1 pound ground pork

Gravy:

  • 2 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 3 ¼ cups beef broth

  • ½ cup heavy cream

  • ½ teaspoon white sugar

  • ¼ teaspoon Worcestershire sauce

  • salt and freshly ground black pepper to taste

  • cooking spray

Directions

  1. Melt butter in a large skillet over medium heat. Cook and stir onion and salt in butter until onion begins to turn translucent, about 6 minutes.

  2. Transfer onion mixture to a large bowl. Stir in milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne.

  3. Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.

  4. Melt butter for gravy in a large skillet over medium heat; whisk in flour and cook until golden brown, 4 to 5 minutes. Slowly whisk in beef broth.

  5. Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir in sugar and Worcestershire. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.

  6. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.

  7. Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.

  8. Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

  9. Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Nutrition Facts (per serving)

479 Calories
36g Fat
10g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 479
% Daily Value *
Total Fat 36g 46%
Saturated Fat 17g 87%
Cholesterol 194mg 65%
Sodium 1206mg 52%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 28g
Vitamin C 1mg 7%
Calcium 76mg 6%
Iron 3mg 16%
Potassium 429mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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