The Best Swedish Meatball Recipe

What makes this The Best Swedish Meatball Recipe? From the tender melt in your mouth meatballs to the flavorful creamy gravy it's a mouthful of happiness in every bite!

Course Main Course

Cuisine Swedish

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 482kcal

Author Nicole Crocker

Ingredients

For the meatballs

10 ounces Ground Sirloin
10 ounces Ground Pork
2 Slices Soft white sandwich bread (or wheat) ,crusts removed and cubed
1 Medium Yellow onion grated on a box grater
1/4 Cup Milk
2 Large Eggs
1/4 teaspoon All spice
1/4 teaspoon Ground nutmeg
3/4 teaspoon Salt
1/2 teaspoon black pepper

For the Gravy

3 Tablespoons Unsalted butter
4 Tablespoons All-purpose flour
3 Cups Low sodium Beef broth
2 Tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1/4-1/2 Cup Heavy cream ,depending on how creamy you like it.

For garnish

1 Tablespoon Fresh parsley ,chopped

Instructions

For the meatballs

In a medium bowl, combine cubed bread, grated onion with juice and milk. Stir to coat bread and let sit until bread soaks up all the milk and juices and becomes very soft. About a half hour.
In a large bowl combine all of the ingredients including your soaked bread and onions and mix with your hands to combine.
Heat oil in a large skillet over medium heat.
While oil is heating roll your meat mixture into balls. I made mine about 1-2 inches in diameter. Place balls into hot oil and brown on all sides. You may have to do this in 2-3 batches. Remove browned meatballs to a platter and set aside.

For the gravy

Melt butter in skillet and whisk in flour. Cook for about 1-2 minutes until flour begins to slightly brown. Gradually add beef broth a little at a time. Mix in Worcestershire sauce and mustard and bring to a boil. Reduce heat and cook until it begins to thicken. Add cream. Stir to combine.
Add your meatballs to gravy and cook for about 3-5 minutes. Serve over pasta or mashed potatoes. Top with chopped fresh parsley.

Nutrition