Scan with your phone's camera to reopen
this recipe with checkboxes and timers.
this recipe with checkboxes and timers.
Swedish Meatballs
Tender meatballs in creamy gravy. Better than IKEA.
retest scheduled Adapted from Serious Eats — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
tap to check off
Instructions
tap a step to focus it · tap times to start a timer · arrow keys move between steps
- 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