Description
Swedish Meatballs in Sauce is a comforting classic featuring tender, warmly spiced meatballs simmered in a rich, creamy gravy. Served over mashed potatoes or egg noodles, this hearty Scandinavian-inspired dish delivers cozy, satisfying flavor perfect for family dinners or special occasions.
Ingredients
- For the meatballs:
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground chicken
- 1/2 cup (60 g) fine breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 small onion, finely grated
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil (for frying)
- For the sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until softened.
- In a large bowl, mix ground beef, ground chicken, soaked breadcrumbs, grated onion, egg, salt, pepper, allspice, nutmeg, and parsley. Mix gently until just combined.
- Shape into 1-inch (2.5 cm) meatballs, forming about 24–26 meatballs.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned and cooked through (8–10 minutes). Remove and set aside.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in beef broth until smooth. Cook until the sauce thickens.
- Stir in heavy cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer for 3–5 minutes until creamy.
- Return meatballs to the skillet. Spoon sauce over them and simmer gently for 5–7 minutes until heated through.
- Serve hot over mashed potatoes, egg noodles, or rice. Garnish with extra parsley if desired.
Notes
- Avoid overmixing the meat mixture to keep meatballs tender.
- Half-and-half can be substituted for heavy cream for a lighter sauce.
- Bake meatballs at 400°F (200°C) for 18–20 minutes instead of frying if preferred.
- Add sautéed mushrooms to the sauce for extra flavor.
- For a richer finish, stir in 1 tablespoon sour cream at the end.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 145 mg
