Swedish Meatballs
Classic Swedish comfort food
Tender, flavorful meatballs in a rich, creamy gravy - the ultimate Swedish comfort food that's perfect over mashed potatoes or lingonberry jam.
Equipment
Ingredients
Meatballs
ground beef and pork mix (raw)
500 g
yellow onion (finely chopped)
1 piece
garlic cloves (minced)
2 piece
white bread (soaked in milk)
80 g
whole milk (room temperature)
100 ml
large egg (beaten)
1 piece
ground allspice (ground)
1 tsp
black pepper (ground)
0.5 tsp
salt (fine)
1 tsp
butter (for frying)
30 g
Cream Sauce
butter (for sauce)
30 g
all-purpose flour (for roux)
30 g
beef broth (warm)
400 ml
heavy cream (room temperature)
200 ml
soy sauce
1 tbsp
dijon mustard
1 tsp
Instructions
Prepare bread mixture
Soak bread in milk until soft, then mash into paste
Sauté aromatics
Cook finely chopped onion and minced garlic until soft and fragrant
Mix meatball ingredients
Combine ground meat, soaked bread, sautéed onions, egg, and seasonings
Shape meatballs
Roll mixture into 2.5cm (1 inch) balls with wet hands
Fry meatballs
Brown meatballs in butter on all sides until cooked through
Make cream sauce
Create roux with butter and flour, then gradually whisk in broth and cream
Finish and serve
Return meatballs to sauce and simmer for 2 minutes to coat
Original recipe
Storage
Store meatballs and sauce together. Reheat gently to prevent sauce from separating
Notes
• Serve with mashed potatoes and lingonberry jam
• Can be made ahead and reheated
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