Description
These classic Swedish Meatballs are perfectly tender and spiced, baked to juicy perfection, and smothered in a creamy, savory gravy. A comforting dish traditionally served over mashed potatoes with cucumber salad and lingonberries, ideal for a cozy family dinner or special occasion.
Ingredients
Scale
Meatballs
- 4 slices white bread, no crusts
- 1/2 cup heavy cream
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 pound ground beef (85/15)
- 1 pound ground pork (or substitute with another pound of ground beef)
- 1 egg
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- Black pepper, a few shakes
Gravy
- 2 tablespoons butter (or drippings from baked meatballs)
- 2 tablespoons flour
- 1 1/2 cups beef broth (more as needed)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce (more to taste)
- 1-2 teaspoons brown sugar
- 1 teaspoon kosher salt (to taste, add last)
- Very slight dash of nutmeg (optional)
Instructions
- Prepare the bread paste and mixture: In a small bowl, soak the white bread slices in 1/2 cup heavy cream for 5-10 minutes until softened. Mash the bread thoroughly with a spoon or your hands until it forms a paste. In a large bowl, combine the bread paste with onion powder, garlic powder, ground beef, ground pork, egg, brown sugar, kosher salt, and black pepper. Mix everything well until fully combined. If the mixture feels too wet to handle, add a tablespoon of panko or cornstarch to help it hold together, but a moist mixture is normal and results in tender meatballs.
- Form and bake meatballs: Preheat your oven to 400°F (200°C). Shape the meat mixture into smallish meatballs and place them evenly spaced on a baking sheet or baking dish. Bake for 20-25 minutes until the meatballs are cooked through and nicely browned.
- Make the gravy: While the meatballs are baking, melt 2 tablespoons of butter in a large skillet or braiser over medium heat. Whisk in 2 tablespoons of flour to form a roux and let it bubble and cook for 2-3 minutes to eliminate the raw flour taste. Slowly add 1 1/2 cups beef broth in increments, whisking continuously until a smooth gravy forms. Stir in 1 cup heavy cream and season with Worcestershire sauce, brown sugar, kosher salt, and a slight dash of nutmeg if desired. Taste and adjust the seasoning for balance and richness.
- Combine meatballs and gravy: Add the baked meatballs into the skillet with the gravy. Cover the pan to keep warm, allowing the meatballs to soak in the sauce and develop more tenderness and flavor. Alternatively, transfer the pan to the oven on low or warm heat to let them continue cooking gently in the gravy.
- Serve: Serve the Swedish meatballs hot over creamy mashed potatoes, accompanied by a cucumber salad and lingonberries for an authentic traditional meal.
Notes
- For extra binding, when the mixture feels too wet, add panko breadcrumbs or cornstarch.
- Making the roux properly ensures a smooth, thick gravy without lumps.
- Adjust seasoning of the gravy last after adding cream to balance flavors perfectly.
- Letting meatballs soak in the sauce enhances tenderness and depth of flavor.
- Traditional accompaniments include mashed potatoes, cucumber salad, and lingonberries for a classic Swedish meal.
Nutrition
- Serving Size: 1 serving (approx. 5-6 meatballs with gravy)
- Calories: 452
- Sugar: 6.3 g
- Sodium: 1143.1 mg
- Fat: 24.5 g
- Saturated Fat: 14.3 g
- Unsaturated Fat: 9.7 g
- Trans Fat: 0.5 g
- Carbohydrates: 18.4 g
- Fiber: 0.9 g
- Protein: 38 g
- Cholesterol: 175.7 mg
