Classic Swedish Meatballs with Cream Sauce
Tender beef and pork Swedish meatballs with a creamy pan gravy, served with mashed potatoes, lingonberry jam, and pickled cucumber.
Equipment
- Large mixing bowl
- Large skillet
- Wooden spoon
- Cookie scoop
- Whisk
Ingredients
Meatballs
- 1/2 cup plain breadcrumbs
- 1/2 cup whole milk
- 1 lb ground beef
- 1/2 lb ground pork
- 1 large egg
- 1 medium yellow onion finely grated
- 1 tsp kosher salt
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp black pepper
- 2 tbsp unsalted butter for browning
Cream Sauce and Serving
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth low-sodium
- 1/2 cup heavy cream
- 1 tbsp soy sauce
- 1/2 tsp Dijon mustard
- 4 cups mashed potatoes for serving
- 1/2 cup lingonberry jam for serving
- 1 cup pickled cucumber for serving
Instructions
Mix and Brown the Meatballs:
- Stir the breadcrumbs and milk together in a large bowl and let them stand for 5 minutes.
- Add the beef, pork, egg, onion, salt, allspice, nutmeg, and pepper. Mix gently until just combined, then shape into 1 1/2-inch balls.
- Melt the butter in a large skillet over medium heat. Brown the meatballs in batches, turning often, until browned and cooked through. Transfer to a plate.
Make the Cream Sauce:
- Melt the remaining butter in the skillet. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the broth. Add the cream, soy sauce, and mustard and simmer until the sauce lightly coats a spoon.
- Return the meatballs to the skillet and simmer gently for 5 minutes, turning them in the sauce.
Serve:
- Spoon the meatballs and sauce over mashed potatoes.
- Serve with lingonberry jam and pickled cucumber.
Notes
- Do not overmix the meat mixture or the meatballs can become dense.
- Lingonberry jam provides the traditional sweet-tart contrast to the savory gravy.
- A splash of broth loosens the sauce when reheating.
Nutrition
Calories: 680kcalCarbohydrates: 45gProtein: 36gFat: 40gSaturated Fat: 20gCholesterol: 180mgSodium: 1110mgFiber: 4gSugar: 10g