Swedish meatballs



  • 2 tablespoons butter
  • 1/2 yellow onion, finely chopped
  • 1 1/2 teaspoons fine salt
  • 1/4 cup milk
  • 2 large eggs
  • 1/3 cup plain bread crumbs
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 pinch cayenne pepper, or to taste
  • 1 pound ground beef chuck
  • 1 pound ground pork


  • 2 tablespoons butter
  • 3 1/4 cups beef broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon Worcestershire sauce
  • salt and freshly ground black pepper to taste


Comes from Food Wishes recipe for Swedish Meatballs

Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.

Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.

Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.

Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.

Increase heat to medium-high, whisk cream into mixture and bring to a simmer.

Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.

Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.

Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.


One comment

  1. The balls really shrink on cooking, so be prepared to grab a large handful of mixture for your balls. The balls were probably cooked on too high a heat so burnt on the bottom. Need to keep an eye on them and maybe cook at a lower setting or turn over during cooking. A tin of Heinz beef broth etc worked fine; the sauce came out fine with the cream. Also although these were baked I wonder if they could be shallow fried as well.


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