Description
Classic Swedish meatballs are tender, juicy, and perfectly seasoned, baked to golden perfection and served in a rich, creamy gravy. This recipe combines ground beef and pork with aromatic spices and a light, flavorful sauce that’s perfect over mashed potatoes, accompanied by cucumber salad and lingonberries for an authentic Scandinavian meal experience.
Ingredients
Scale
Meatballs
- 4 slices white bread, no crusts
- 1/2 cup heavy cream
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 pound ground beef (85/15)
- 1 pound ground pork (or substitute another pound of ground beef)
- 1 egg
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- Black pepper, to taste
Gravy
- 2 tablespoons butter (or drippings from baked meatballs)
- 2 tablespoons flour
- 1 1/2 cups beef broth (more if needed)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce (more to taste)
- 1-2 teaspoons brown sugar
- 1 teaspoon kosher salt (adjust to taste)
- Very slight dash of nutmeg (optional)
Instructions
- Soak Bread and Mix Meatball Ingredients: In a small bowl, soak the white bread slices in heavy cream for 5-10 minutes until softened. Mash the mixture with a spoon or your hands until paste-like. Transfer to a large bowl, add onion powder, garlic powder, ground beef, ground pork, egg, brown sugar, kosher salt, and black pepper. Mix thoroughly until fully combined. If the mixture is too wet to handle, optionally add a bit of panko or a tablespoon of cornstarch to help with binding.
- Shape and Bake Meatballs: Preheat your oven to 400°F (200°C). Roll the meat mixture into small, evenly sized meatballs and place them on a sheet pan or baking dish. Bake for 20-25 minutes until the meatballs are cooked through and golden brown.
- Make the Gravy: In a large skillet or sauté pan, melt butter over medium heat. Whisk in the flour and cook for 2-3 minutes, letting it bubble and thicken slightly. Gradually add the beef broth, stirring constantly after each addition to create a smooth sauce. Stir in the heavy cream and season with Worcestershire sauce, brown sugar, kosher salt, and an optional dash of nutmeg. Taste and adjust seasoning as needed to achieve a balanced savory and slightly sweet flavor.
- Combine Meatballs with Gravy: Add the baked meatballs into the gravy pan, stirring gently to coat them evenly with sauce. Cover the pan to keep warm or transfer it to the oven set at low or warm heat to allow the meatballs to soak and become more tender. Let them rest in the gravy for at least 10-15 minutes before serving.
- Serve: Serve the Swedish meatballs hot over creamy mashed potatoes, accompanied by cucumber salad and lingonberries for an authentic and well-rounded meal experience.
Notes
- For a firmer meatball, add a tablespoon of panko breadcrumbs or cornstarch if the mixture feels too wet.
- The nutmeg in the gravy is optional but adds a subtle warm spice that complements the dish well.
- Adjust salt and sugar in the gravy to taste; adding them gradually allows better balance.
- Leftover meatballs can be refrigerated and reheated gently in the gravy.
- Serve traditional accompaniments like lingonberry jam and creamy mashed potatoes for an authentic Swedish touch.
Nutrition
- Serving Size: 1 serving (approx. 5 meatballs with gravy)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 155 mg
