Swedish Meatballs

Tender, lightly spiced pork and beef meatballs cloaked in a velvety cream sauce, served over buttered egg noodles with a tart lingonberry accompaniment. Pure Scandinavian comfort.

Ingredients

• 1 lb ground beef (80/20)
• ½ lb ground pork
• ½ cup breadcrumbs
• ¼ cup whole milk
• 1 large egg
• 1 small yellow onion, finely grated
• ¼ tsp ground allspice
• ¼ tsp ground nutmeg
• 1 tsp salt
• ½ tsp white pepper
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• ¼ cup fresh dill or parsley, chopped
• ½ cup lingonberry jam, for serving

Method

1. Soak breadcrumbs in milk for 5 minutes. In a large bowl, combine the soaked breadcrumbs with ground beef, pork, egg, grated onion, allspice, nutmeg, salt, and white pepper. Mix gently until just combined. Do not overmix.
2. With damp hands, roll the mixture into 1.5-inch meatballs (about 30 total). Place on a sheet pan.
3. Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to get color on all sides, about 6 minutes per batch. They do not need to be cooked through. Transfer to a plate.
4. In the same skillet, melt 3 tablespoons butter. Whisk in flour and cook for 2 minutes until golden. Gradually whisk in beef broth, then heavy cream, soy sauce, and Dijon mustard. Bring to a simmer, stirring until smooth and thickened, about 4 minutes.
5. Return the meatballs to the sauce. Simmer gently, covered, for 12-15 minutes until the meatballs are cooked through (160 degrees F internal) and the sauce is rich and creamy.
6. Garnish with fresh dill. Serve over buttered egg noodles or mashed potatoes with lingonberry jam on the side.

Chef's note: Grating the onion rather than dicing it gives the meatballs a smoother texture. The soy sauce is a Scandinavian trick that adds depth without a detectable soy flavor. Meatballs freeze beautifully before or after cooking.

Nutrition per serving

More Scandinavian recipes

• Norwegian Salmon with Dill