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Swedish Meatballs
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Stir ½ cup breadcrumbs with ¼ cup milk and let sit 5 minutes until pasty. Mix with 1 lb ground beef, ½ lb ground pork, 1 egg, 1 small grated onion, ½ teaspoon allspice, ¼ teaspoon nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper until just combined. Roll into 1-inch balls (about 30–36).
- 2
Heat a thin film of oil in a large skillet over medium-high. Brown the meatballs in batches 6–8 minutes, turning so most sides get color — they don't need to be cooked through yet. Transfer to a plate.
- 3
In the same pan, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute until it smells toasty. Slowly whisk in 2 cups beef broth; simmer 3–4 minutes until thickened. Stir in ½ cup heavy cream and 1 teaspoon Dijon until smooth.
- 4
Return the meatballs (and any juices) to the gravy. Simmer gently 8–10 minutes until cooked through and the gravy coats a spoon. You want tender spiced meatballs in a silky cream gravy — not dense dry balls or a thin watery sauce.