Ingredients:

  • 1 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.25 cup heavy cream (for meatballs)
  • 1 large egg
  • 1 small yellow onion (grated)
  • 0.5 tsp ground allspice
  • 0.25 tsp ground nutmeg
  • 2 tbsp unsalted butter (for frying)
  • 3 tbsp unsalted butter (for sauce)
  • 3 tbsp all purpose flour
  • 2 cups low sodium beef broth
  • 0.5 cup heavy cream (for sauce)
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Start by mixing your 0.5 cup panko with 0.25 cup heavy cream in a small bowl. Let this sit for about 5 minutes until it forms a thick paste. This step is non negotiable for a creamy swedish meatballs recipe because it prevents the breadcrumbs from sucking the moisture out of the meat itself.
  2. In a large bowl, combine the beef, pork, cream soaked panko, beaten egg, grated onion, allspice, and nutmeg. Use your hands to gently fold everything together. Note: Don't overwork the meat or it will become tough like a hockey puck.
  3. Scoop the mixture and roll into 1 inch balls. You should get about 25 to 30 meatballs from this batch. I like to place them on a parchment lined tray so they don't stick to the counter while I prep the pan.
  4. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the meatballs in batches. Cook for 5 to 7 minutes until they sizzle and develop a dark brown crust on all sides. They don't need to be cooked through yet. Remove them to a plate.
  5. In the same skillet, melt the remaining 3 tbsp of butter. Sprinkle in the 3 tbsp of flour. Whisk constantly for about 2 minutes until the mixture smells nutty and turns light brown. This is the foundation of your gravy.
  6. Slowly pour in the 2 cups of beef broth while whisking vigorously. Add the 1 tsp Worcestershire sauce and 1 tsp Dijon mustard. Continue whisking until the liquid starts to thicken and bubble gently.
  7. Stir in the 0.5 cup heavy cream for the sauce. Add the meatballs back into the skillet. Lower the heat and simmer for 8 to 10 minutes until the sauce is glossy and the meatballs are fully cooked.
  8. Taste the sauce. Add your salt and black pepper now. If the sauce feels too thick, splash in a little extra broth. The aroma at this stage should be a mix of savory beef and warm spices that fills your entire home.