These classic Swedish meatballs are a family favorite. We like them with mashed potatoes, but cooked noodles or rice would be excellent as well. They make an excellent appetizer, as well. Serve them buffet-style (smorgasbord) from a chafing dish or slow cooker.
I like the mixture of beef and pork in these meatballs, but you could use all beef or a mixture of beef and veal.
The classic beef-flavored cream gravy is a typical sauce, and if you want to be very traditional, add lingonberry preserves to the meal.
Classic Baked Swedish Meatballs
- 1/2 cup plain dry bread crumbs
- 1/4 cup milk
- 2 tablespoons extra virgin olive oil
- 1 small onion (finely chopped)
- 1 1/2 pounds ground beef (85% to 90%)
- 1/2 pound ground pork
- 2 tablespoons honey
- 1 large egg (beaten)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 3 tablespoons butter
- For the Sauce:
- 1/4 cup flour
- 3 cups beef broth
- 1/2 cup heavy cream
- Optional: fresh chopped parsley
- Combine the bread crumbs and the milk in a small bowl; stir to blend. Set aside.
- Heat the olive oil in a large skillet or sauté pan over medium heat. Add the finely chopped onion and saute, frequently stirring, until softened, about 4 to 6 minutes.
- In a large bowl, combine the ground beef and pork, the bread crumb mixture, sauteed onion, honey, egg, salt and pepper, and the spices. Mix with your hands until well blended.
- Shape the meat mixture into 1 1/2-inch meatballs.
- In the same skillet over medium heat, melt the 3 tablespoons of butter. Cook the meatballs, turning to brown all sides, for about 10 minutes or until the meatballs are browned and cooked through.*
- Alternatively, you may bake the meatballs.
- Transfer the meatballs to an oven-safe pan, cover with foil and keep warm in a warming drawer or oven at 200°.
- In the same large skillet, stir the flour into the drippings, adding a little more butter if necessary. Cook, stirring, for about 2 minutes. Whisk in the beef stock and continue cooking, whisking, until thickened. Stir in the heavy cream and cook, stirring, for a minute longer, or until thickened as desired.
- Arrange the meatballs on a platter or in a serving dish and spoon the sauce over them. Sprinkle with chopped fresh parsley, if desired.
- Serve these meatballs with mashed potatoes or hot cooked buttered noodles.
As an appetizer, serve them hot from a slow cooker or chafing dish with toothpicks, small plates, and napkins available for guests.
Makes about 24 to 30 meatballs.
*According to USDA, ground beef and pork must be cooked to at least 160 F (71.1 C) on a food thermometer. If you use any ground turkey or chicken in the meatballs, the minimum safe temperature is 165 F (74 C).
|Nutritional Guidelines (per serving)|
|Total Fat||51 g|
|Saturated Fat||22 g|
|Unsaturated Fat||21 g|
|Dietary Fiber||2 g|