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Swedish Meatballs

The perfect tender and spiced meatball in a tangy and rich sauce.  Just add the lingonberry compote.

Course Main Course
Cuisine Swedish
Keyword meatballs, swedish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients

Meatballs

  • 2 tbsp olive oil divided
  • 1 medium onion small diced
  • 1/4-1/2 tsp cayenne pepper, or as desired
  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1/2 cup Panko or any fresh breadcrumbs
  • 1 large or extra large egg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 2 tbsp finely chopped parsley
  • kosher salt and cracked black pepper don't skimp on the pepper, that what this meatball loves!
  • 2-4 tbsp milk, only use as much as needed

Gravy

  • 1/4 cup unsalted butter
  • 1/3 cup AP flour
  • 3 cups beef broth
  • 1/2-1 tsp Maggi or Worcestershire Sauce or tamari or even Vegemite! (to taste)
  • 3/4-1 cup sour cream depending on how tangy you like your sauce
  • kosher salt and cracked black pepper
  • 2 tbsp chopped fresh parsley leaves garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring regularly, until onion has become translucent and just starting to turn golden, about 5-6 minutes.

    Sprinkle with the cayenne pepper and stir well. Remove from the heat.  Let cool slightly.

  2. In a large bowl, using your hands, combine ground beef, ground pork, Panko, egg, allspice, nutmeg and cooked onion and parsley; season with salt and pepper, to taste. Start with 1 1/4 tsp of each.

    Once combined well, stop. (to keep working it, will cause the meat mixture to become tough when cooked)

    Add 1 tbsp of milk at a time till the mixture binds but isn't watery. You may need all four tablespoons if you used panko breadcrumbs.

  3. Reheat the skillet to medium high. Take a small portion (about the size of a thick quarter, and place in the skillet. Sauté until cooked through, about 4 minutes.

    Taste. If you are happy with the flavour continue to next step. If you feel it could still use more salt, pepper, or spices, now is the time to re-season.

  4. Roll the mixture into 1 1/4 inch or so meatballs, You should get at least 36-40 meatballs.

  5. At this point you can proceed with the recipe.

    * However, If you don't need them all immediately, spread them out on a parchment or wax paper lined baking sheet and freeze them.  Once frozen, they can be removed and stored in freezer bags, in meal sized portions- approx 6-8 per person depending on how large you rolled them.

  6. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. You may need to add more oil. Adjust the heat if you see that they are browning too harshly. Transfer to a paper towel-lined plate.

  7. GRAVY

    Melt butter in the wiped skillet at medium high. Whisk in flour until lightly browned, about 3 minute. You want the rawness cooked out.

    Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add the Maggi or Worcestershire Sauce. Stir well.

  8. Stir in sour cream; season with salt and pepper, to taste. Reduce heat to medium.

    Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.

  9. Serve with potatoes (mashed, roasted, even baby boiled if so desired), garnished with parsley.

Recipe Notes

Classically served with mashed, or boiled or roasted baby potatoes. And lingonberry compote or jam. If you simply cannot find lingonberry jam, feel free to swap out cranberry sauce or compote.
I say that it serves 4. It could easily serve 5, depending on how many meatballs you want to serve per person. I'm saying between 6-7 is good.