Swedish Meatballs

🧂 Ingredients

• 500 g Ground beef
• 250 g Ground pork
• 100 g Breadcrumbs(Plain or panko breadcrumbs work well)
• 80 ml Milk(Whole milk is recommended for richness)
• 1 Onion(very finely chopped or grated)
• 1 Egg(large)
• 4 tbsp Butter(divided use)
• 3 tbsp All-purpose flour
• 500 ml Beef broth(low sodium is preferable to control saltiness)
• 240 ml Heavy cream(35% fat content)
• 2 tsp Soy sauce(adds depth of flavor and umami)
• 1 tsp Salt(or to taste)
• 0.5 tsp Black pepper(freshly ground, or to taste)
• for serving Lingonberry jam(essential for authentic flavor)
• for serving Cooked mashed potatoes(optional, but traditional)

👨‍🍳 Instructions

1. 1

   Prepare the meatball mixture: In a medium bowl, combine the breadcrumbs and milk. Let stand for 5 minutes to allow the breadcrumbs to soften, creating a paste called a panade. Add the ground beef, ground pork, finely chopped onion, egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the bowl. Gently mix with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs. Roll the mixture into small, uniform meatballs, about 1-inch in diameter. You should get approximately 24-30 meatballs.

   ⏱️ 20 minutes
2. 2

   Cook the meatballs: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the meatballs for about 2-3 minutes per side, until nicely browned all over. Remove the browned meatballs from the skillet and set aside on a plate. Do not clean the skillet.

   ⏱️ 10 minutes
3. 3

   Make the gravy: Reduce the skillet heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes, or until it begins to thicken.

   ⏱️ 8 minutes
4. 4

   Finish the gravy and cook meatballs: Stir in the heavy cream and soy sauce. Bring the gravy back to a gentle simmer. Carefully return the browned meatballs to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and let the meatballs simmer gently in the gravy for 15-20 minutes, or until they are cooked through and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking. Taste and adjust seasoning with salt and pepper if needed.

   ⏱️ 20 minutes
5. 5

   Serve: Ladle the Swedish meatballs and creamy gravy over mashed potatoes, if using. Serve immediately with a generous dollop of lingonberry jam on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The panade (milk-soaked breadcrumbs) is crucial for creating tender, moist meatballs.
• ✓Don't overcrowd the pan when browning the meatballs, as this will steam them instead of searing, resulting in less flavor and color.
• ✓The soy sauce adds a subtle umami depth to the gravy that is characteristic of authentic Swedish meatballs.
• ✓Lingonberry jam provides a sweet and tart contrast that perfectly complements the rich meatballs and gravy. If lingonberry jam is unavailable, cranberry sauce can be a substitute, though the flavor profile will differ.

🔄 Variations

• For a more aromatic meatball, add 1/4 teaspoon of ground allspice and a pinch of ground nutmeg to the meat mixture.
• Substitute ground turkey or chicken for half of the ground beef and pork for a lighter version, though the flavor will be less traditional.
• For a gluten-free version, use gluten-free breadcrumbs and ensure your soy sauce is gluten-free.

🥗 Nutrition

Per serving