Description
A classic Swedish Meatballs recipe featuring tender, flavorful beef meatballs simmered in a creamy, savory sauce made with beef broth, heavy cream, and warming spices. This comforting dish is perfect served over noodles, mashed potatoes, or rice for a delicious, hearty meal ready in just 30 minutes.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- ¼ cup panko bread crumbs
- 1 tablespoon parsley (chopped)
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ cup onion (finely chopped)
- ½ teaspoon garlic powder
- â…› teaspoon pepper
- ½ teaspoon salt
- 1 egg
For Cooking Meatballs
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce (or substitute with soy sauce + a dash of vinegar)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, panko breadcrumbs, chopped parsley, ground allspice, ground nutmeg, finely chopped onion, garlic powder, salt, pepper, and egg. Mix gently until just combined to keep the meatballs tender.
- Shape Meatballs: Roll the mixture into 12 large or 20 smaller uniform-sized meatballs. Consistent size ensures even cooking throughout.
- Brown the Meatballs: Heat olive oil and butter in a large skillet over medium-high heat. Add the meatballs and cook for 7–8 minutes, turning frequently to brown all sides evenly. Transfer browned meatballs to a plate and cover to keep warm.
- Make the Sauce: In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2–3 minutes until the roux is golden brown and fragrant. Gradually whisk in the beef broth to prevent lumps and create a smooth sauce. Stir in heavy cream, Worcestershire sauce, and Dijon mustard, then simmer until the sauce has thickened slightly.
- Combine Meatballs and Sauce: Season the sauce with salt and pepper to taste. Return the meatballs to the skillet, gently stirring to coat them in the sauce. Simmer for 1–2 minutes to heat through and meld the flavors.
- Serve: Serve the Swedish meatballs hot over cooked noodles, creamy mashed potatoes, or rice. Spoon extra sauce on top and garnish with additional chopped parsley if desired for a fresh finish.
Notes
- For a soy sauce and vinegar alternative to Worcestershire sauce, use 1 tablespoon soy sauce plus a dash of vinegar to maintain the tangy flavor.
- Keeping the meatballs uniform in size helps ensure even cooking and prevents some from drying out.
- Do not overmix the meatball mixture to keep the meatballs tender and juicy.
- This recipe can be easily doubled or halved to suit your needs.
- Serve with lingonberry sauce on the side for an authentic Swedish touch.
