Get ready to indulge in a comforting classic with these Savory Swedish-Style Meatballs. Perfectly spiced with a touch of allspice and nutmeg, these meatballs are enveloped in a creamy sauce that’s sure to become a family favorite.
Ground beef and ground pork are combined for a perfect balance of flavor and juiciness. The breadcrumbs soaked in milk ensure the meatballs are tender and moist. A large egg helps bind everything together. Finely chopped onion adds a subtle sweetness. Salt, pepper, allspice, and nutmeg infuse the meatballs with that signature Swedish flavor. For the sauce, butter and flour create a rich roux, while beef broth, sour cream, and Worcestershire sauce blend into a luscious, flavorful sauce.
Serve these meatballs over a bed of creamy mashed potatoes or buttered egg noodles. A simple side of steamed green beans or roasted carrots complements them perfectly. Don't forget a sprinkle of fresh parsley for a pop of color and freshness!
First, grab a large bowl and pour in your breadcrumbs and milk. Let them sit for a few minutes until the milk is fully absorbed. This step is key to keeping your meatballs nice and tender.
Once the breadcrumbs have soaked up the milk, add in your ground beef, ground pork, egg, onion, salt, pepper, allspice, and nutmeg. Use your hands to mix everything together until it's well combined but not overworked, which keeps the meatballs tender.
Next, shape the mixture into 1-inch meatballs. Try to keep them uniform in size so they cook evenly.
Heat up a large skillet over medium heat and melt the butter. Add your meatballs and cook them until they're browned on all sides, which should take about 7-10 minutes. Once browned, take them out of the skillet and set aside.
Now, it's time to make the sauce. Stir the flour into the skillet drippings and let it cook for about a minute. Gradually whisk in the beef broth and bring it to a boil, then reduce the heat and let it simmer until thickened.
Stir in the sour cream and Worcestershire sauce, then return the meatballs to the skillet. Let them simmer in the sauce for about 15 minutes, ensuring they’re cooked through and well-coated in the sauce.