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Swedish Meatballs
Tender meatballs in creamy gravy. Better than IKEA.
Ingredients
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- 1 lb ground beef
- ½ lb ground pork
- 1 egg
- ¼ cup breadcrumbs
- ¼ cup milk
- 1 tsp salt
- ¼ tsp allspice
- ¼ tsp nutmeg
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
Instructions
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- Soak breadcrumbs in milk for .
- Mix beef, pork, egg, soaked breadcrumbs, salt, allspice, and nutmeg. Don't overmix.
- Roll into 1-inch balls. You should get about 30.
- Brown meatballs in batches in butter over medium heat. Set aside.
- In same pan, whisk flour into drippings. Cook .
- Slowly whisk in beef broth, then cream. Simmer until thickened, about .
- Add Worcestershire. Return meatballs to sauce.
- Simmer until meatballs are cooked through.
- Serve over egg noodles or mashed potatoes.
Notes
- Allspice is key: It's the signature Swedish flavor.
- Don't skip the pork: It keeps meatballs tender.
- Make ahead: Meatballs freeze well in sauce.
Adapted from Serious Eats