Authentic Swedish Meatballs (Print Version)
# Ingredients:
→ For the meatballs
01 -
1 pound lean ground beef
02 -
1 ½ pounds ground pork
03 -
½ cup minced onion (1 small white onion)
04 -
1 cup plain breadcrumbs
05 -
½ teaspoon allspice
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon black pepper
08 -
2 large eggs
09 -
¼ cup heavy whipping cream
→ For the sauce
10 -
2 Tablespoons unsalted butter
11 -
¼ cup all-purpose flour
12 -
3 cups beef stock
13 -
½ teaspoon kosher salt
14 -
¼ teaspoon black pepper
15 -
¼ teaspoon allspice
16 -
⅔ cup heavy whipping cream
17 -
1 Tablespoon parsley
# Instructions:
01 -
In a large mixing bowl, combine ground beef, ground pork, minced onion, breadcrumbs, seasonings, eggs, and heavy cream. Using your hands, combine ingredients completely until thoroughly mixed.
02 -
Roll mixture into 1-inch sized meatballs, packing tightly. Set aside until all the mixture is used. You should be able to make about 75 meatballs.
03 -
Heat a large cast iron skillet on medium high heat. Add meatballs in a single layer with a little bit of space between each one. Cook several minutes then rotate the meatballs to cook evenly on all sides. Once cooked, remove meatballs onto a serving plate, and add more (I had to do about 3 rounds).
04 -
Once all the meatballs are cooked, remove them all from the pan and add the butter for the sauce. Using a whisk, melt butter with the drippings in the pan. Sprinkle the flour over the melted butter and whisk over medium heat for about 1 minute. Add in the beef stock, salt, pepper, and allspice. Whisk until no lumps (except the possible meatball pieces from the pan). Turn heat down to low, add in the heavy cream, and simmer for another 15-20 minutes, stirring occasionally. Once the sauce is thickened, return the meatballs to the skillet and simmer until heated (only takes a couple minutes).
05 -
To serve, sprinkle with parsley. Enjoy with mashed potatoes!
# Notes:
01 -
Minced onion is easy to do! Peel your small white onion, and using a grater (or zester) rub onion over the zester (over a bowl) until the entire onion is grated. It will be a mushy, watery mess...which is exactly what you want!
02 -
Serve the meatballs over mashed potatoes or egg noodles
03 -
Store leftover meatballs and sauce in airtight container in refrigerator for up to 3 days
04 -
Traditional Swedish meatballs are served with lingonberry jam and cucumber slices