Swedish Meatballs
20m prep 30m cook 50m ready
Classic Swedish meatballs made with a blend of ground pork and beef, seasoned with nutmeg and allspice, and served in a rich beef gravy.
Ingredients
- 14.8 ml butter
- 14.8 ml onions finely minced
- 340 g Ground pork
- 340 g Ground beef
- 158 ml fresh bread crumbs
-
237 ml
water
- 2 egg yolks
- 4.93 ml salt
- 1.23 ml nutmeg
- 1.23 ml allspice
- 1.23 ml ground pepper
- 59.1 ml butter
- 29.6 ml flour
- 473 ml beef stock
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.9 mg
- Iron: 2.15 mg
- Magnesium: 30.6 mg
- Phosphorus: 236 mg
- Potassium: 492 mg
- Zinc: 3.72 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14.8 ml butter
- 340 g Ground pork
- 340 g Ground beef
- 158 ml fresh bread crumbs
- 237 ml water
- 2 egg yolks
- 4.93 ml salt
- 1.23 ml nutmeg
- 1.23 ml allspice
- 1.23 ml ground pepper
- 59.1 ml butter
- 29.6 ml flour
- 473 ml beef stock
Prepare
- 14.8 ml onions, finely minced
Let's Cook
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Step 1.
Melt 1 Tbsp. butter in a small heavy skillet over medium heat. Add the finely minced onions and cook, stirring frequently, until soft and translucent, about 1–2 minutes. Scrape the cooked onions into a small bowl and set aside to cool slightly.
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Step 2.
In the bowl of a stand mixer, combine the bread crumbs and water (or milk). Let stand for a few minutes until the crumbs have absorbed the liquid and are softened.
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Step 3.
Add the ground beef, ground pork, salt, black pepper, nutmeg, allspice, and the cooked onions to the bread crumb mixture. Beat on low speed until the ingredients are just combined, then increase to high speed and beat until the mixture is smooth, light, and fluffy.
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Step 4.
Using a scoop or spoon, shape the meat mixture into 2-inch balls. Keep your hands wet with water to prevent sticking. Place the meatballs on a parchment-lined tray or plate.
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Step 5.
In a large skillet over medium heat, melt 1/4 cup butter. Working in small batches to avoid overcrowding, cook the meatballs until browned on all sides, turning occasionally. Transfer the browned meatballs to a plate lined with paper towels to drain.
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Step 6.
After all the meatballs are cooked, reduce the heat to medium and add 2 Tbsp. flour to the same skillet. Cook, stirring constantly, until the flour is lightly browned, about 1–2 minutes.
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Step 7.
Slowly pour in 2 cups beef broth while stirring constantly with a whisk or spoon. Continue to stir until the mixture thickens into a smooth gravy, scraping up any browned bits from the bottom of the skillet. Return the meatballs to the skillet and coat with gravy, or serve the gravy over the meatballs.
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