Swedish Meatballs

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon allspice
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard

Steps

1. 1 In a medium bowl, mix breadcrumbs with milk and let sit for 5 minutes.
2. 2 Add beef, pork, onion, garlic, salt, pepper, and allspice to the bowl. Gently mix until just combined.
3. 3 Form mixture into 1-inch balls.
4. 4 In a large skillet, melt butter with olive oil over medium heat. Brown meatballs in batches, then set aside.
5. 5 Add flour to the skillet, stirring to incorporate any browned bits.
6. 6 Slowly whisk in beef broth, stirring constantly to avoid lumps.
7. 7 Return meatballs to the skillet, reduce heat, and simmer for 15 minutes.
8. 8 Stir in heavy cream and Dijon mustard. Simmer for another 5 minutes until sauce thickens.
9. 9 Serve hot with mashed potatoes or egg noodles.

Nutrition

Tips

• For a lighter option, substitute half the beef with ground turkey.
• These meatballs freeze beautifully—just thaw and reheat in the sauce.
• A sprinkle of fresh parsley adds a pop of color and freshness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with a side of creamy mashed potatoes.
• Pair with a dollop of lingonberry jam for a traditional touch.
• Add a fresh green salad for balance.

FAQ