Swedish Meatballs are a classic comfort food, perfect for cozy evenings at home. These little morsels are packed with savory flavors and pair beautifully with creamy gravy and tangy lingonberry sauce. Let’s dive into making this comforting dish that will warm your heart as much as your belly.
The combination of ground beef and ground pork gives these meatballs a delightful balance of flavors and textures. The breadcrumbs soaked in milk help keep the meatballs tender and moist. Onion adds a hint of sweetness and depth, while an egg acts as a binder to hold everything together. The spices — salt, black pepper, allspice, and nutmeg — provide that distinctive Swedish flavor profile. For the gravy, butter and flour form a roux, which thickens the beef broth. Finally, heavy cream makes the sauce rich and decadent.
Serve these Swedish Meatballs over a bed of creamy mashed potatoes for a classic pairing. A side of steamed green beans or a simple green salad can add a fresh contrast. Don’t forget a generous dollop of lingonberry sauce on the side — its tartness perfectly balances the rich flavors.
Start by grabbing a large mixing bowl. Combine the ground beef, ground pork, breadcrumbs, milk, onion, egg, salt, pepper, allspice, and nutmeg. Use your hands to mix everything until just combined — you don't want to overwork the meat, or it could become tough.
Once mixed, begin shaping the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet or plate while you get your skillet ready.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook them for about 5-7 minutes, turning occasionally, until they are browned on all sides. Once browned, remove them from the skillet and set aside.
With the meatballs resting, add the remaining tablespoon of butter to the skillet. Stir in the flour and cook for about a minute, allowing the flour to absorb the butter and turn slightly golden. Gradually whisk in the beef broth, making sure to scrape up any delicious browned bits from the bottom of the pan. Bring the mixture to a simmer and let it thicken for about 5 minutes.
Stir in the heavy cream to the simmering broth, then return the meatballs to the skillet. Let them simmer together for another 10 minutes, ensuring the meatballs are cooked through and have absorbed some of that luscious gravy.
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