Classic Swedish Meatballs Recipe
This Classic Swedish Meatballs Recipe is impressive with the flavorful mix of spices, and the savory, creamy, and delicious sauce. Serve the Swedish meatballs over noodles for a delicious dinner.
Servings: 70 -75 meatballs
Ingredients
For the meatballs
- 2 pounds lean ground beef
- 1 small white onion, finely diced
- 1 cup Panko breadcrumbs
- ½ teaspoon Allspice
- dash nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 eggs
- ¼ cup heavy cream
For the sauce
- 2 tablespoons unsalted butter
- ¼ cup flour
- 3 cups unsalted or low-sodium beef stock
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon Allspice
- dash nutmeg
- ⅔ cup heavy cream
- chopped parsley
Instructions
- In a large mixing bowl, combine ground beef, onion, bread crumbs, allspice, dash of nutmeg and salt and pepper, eggs, and ¼ cup heavy cream. I find it best to use your (clean) hands to incorporate the ingredients.
- Roll meatball mixture into about 1-inch-sized balls; place on a baking sheet and set aside. You’ll have about 70 meatballs when done. Don’t worry if some are bigger, just be sure they are cooked all the way.
- Heat a large skillet on medium high heat. Add meatballs in a single layer with a little bit of space between each one. Cook on all sides, about 1-2 minutes on ALL sides. As the meatballs are cooked, remove the meatballs onto a serving plate, and continue cooking more meatballs until all are done.
- Once all the meatballs are cooked, remove them all from the frying pan. It’s time to make the sauce. In the same skillet, melt butter with the pan juice and the remaining brown bits as you whisk.
- Sprinkle the flour over the melted butter and whisk over medium heat for about 1 minute. Next, add the beef stock, salt, pepper, allspice, and a dash of nutmeg. Whisk until smooth. Turn heat down to medium-low, add in the heavy cream, and simmer for another 15-20 minutes, stirring occasionally. The sauce will thicken as it simmers.
- Once the sauce has thickened, add transfer meatballs back into the skillet and simmer until heated through about 5 – 8 minutes.
- Garnish with chopped parsley, if desired, and serve over noodles, mashed potatoes, or rice.
Notes
- In place of the ground beef, you can use 1 pound of ground beef and 1 pound of ground pork.
- You can bake the meatballs in the oven at 350 degrees F. for 20 minutes, or until cooked through.
- Use a slow cooker to keep Swedish meatballs and cream sauce warm at parties if serving for appetizers.
- I used unsalted stock so I could control the amount of salt. You can use low sodium as well.
- Beef bone broth is a great substitute for beef broth.
- Replace the black pepper with ground white pepper for small twist.
- Adding a couple of dashes of Worcestershire sauce to enhance the sauce even more.
- Store leftovers in an airtight container in the refrigerator. You can freeze the meatballs and sauce for up to two months, also.