Description
Creamy Swedish Meatballs
Ingredients
For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1 small onion, finely chopped
1 large egg
1/4 cup milk
1/4 tsp nutmeg
1/4 tsp allspice
Salt & pepper to taste
2 tbsp butter (for frying)
For the Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 cups beef broth
1/2 cup heavy cream
1 tsp Worcestershire sauce
1 tsp Dijon mustard
Salt & pepper to taste
Optional sides: Mashed potatoes, steamed broccoli
Directions
Prepare the meatballs:
In a bowl, combine ground beef, breadcrumbs, onion, egg, milk, nutmeg, allspice, salt, and pepper. Mix well.
Roll into small meatballs (about 1 inch in diameter).
Cook the meatballs:
Heat butter in a skillet over medium heat. Cook the meatballs in batches until browned on all sides (about 6-8 minutes). Remove and set aside.
Make the creamy sauce:
In the same skillet, melt butter. Stir in flour and cook for 1-2 minutes to make a roux. Gradually whisk in beef broth until smooth.
Stir in heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer until the sauce thickens (about 5 minutes).
Combine & serve:
Add the cooked meatballs back into the skillet, coating them in the sauce. Simmer for another 5 minutes to heat through.
Serve over mashed potatoes with a side of broccoli, and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 420 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure your onion is very finely chopped to avoid large chunks in the meatballs. When mixing the meatball ingredients, use your hands for the most even distribution, but avoid over-mixing to keep the texture tender. As you roll the meatballs, keep a small bowl of water nearby to dampen your hands, which prevents the mixture from sticking. For browning, ensure your skillet is hot before adding the butter and meatballs, and don’t crowd the pan—this ensures a good sear instead of steaming. When making the roux for the sauce, cook the flour and butter for a full two minutes to remove the raw flour taste before slowly adding the broth, whisking constantly to prevent lumps.
Serving Suggestions
While mashed potatoes and steamed broccoli are classic, these creamy meatballs are incredibly versatile. For a traditional Swedish experience, serve them with lingonberry jam or cranberry sauce on the side. They also pair wonderfully with buttered egg noodles, creamy polenta, or a simple cucumber salad for freshness. Garnish with a sprinkle of fresh parsley or dill to add color and a bright flavor contrast.
How-to Summary
In summary, combine meatball ingredients, form into 1-inch balls, and brown in butter. Set meatballs aside. In the same pan, make a roux with butter and flour, then whisk in broth, cream, Worcestershire, and mustard to create a creamy sauce. Return meatballs to the sauce, simmer to heat through, and serve hot with your chosen sides.
Frequently Asked Questions
Can I bake the meatballs instead of pan-frying? Yes. Arrange them on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes until cooked through. This is a great method for a leaner option or to cook a large batch.
How can I make the sauce thicker or thinner? For a thicker sauce, let it simmer a few minutes longer. For a thinner consistency, add a small splash of additional beef broth or cream.
Can I use ground turkey or chicken? Absolutely. For the best flavor and moisture with poultry, consider using dark meat or adding an extra tablespoon of milk or broth to the mixture.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a little broth or cream if the sauce has thickened too much.
Can I freeze Swedish meatballs? Yes. Freeze cooked, sauced meatballs in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
- Over-mixing the meat: This compacts the proteins, leading to tough, dense meatballs. Mix just until combined.
- Underseasoning the meat mixture: Don’t be shy with salt and pepper. Taste-test by frying a tiny piece of the mixture before rolling all the meatballs.
- Adding cold liquid to the roux: Using warm or room-temperature beef broth helps it incorporate smoothly and prevents a lumpy sauce.
- Rushing the sauce: Allow the sauce to simmer for the full time to let the flavors meld and reach the proper creamy consistency.
Conclusion
This recipe for Creamy Swedish Meatballs delivers a comforting, restaurant-quality meal right to your dinner table in under an hour. The combination of warmly spiced meatballs enveloped in a rich, velvety sauce is a guaranteed crowd-pleaser. By following the step-by-step guide and tips provided, you can master this classic dish and adapt it to your taste. It’s perfect for a cozy family dinner or for impressing guests with minimal effort. Enjoy the delicious, hearty results of your cooking!