Swedish Meatballs

Total Time:
55 min
30 min
25 min

approximately 30 meatballs, 4 to 6 servings

  • 2 slices fresh white bread
  • 1/4 cup milk
  • 3 tablespoons clarified butter, divided
  • 1/2 cup finely chopped onion
  • A pinch plus 1 teaspoon kosher salt
  • 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 2 large egg yolks
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

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4.5 340
Perfect recipe! This recipe is perfect as written with just the right amount of spices. The recipe is not bland if properly followed, and the sauce is not too thin. Just let the beef stock cook to reduce before adding the heavy cream, then cook longer to thicken -- don't be in too much of a hurry on this one. Excellent!<br /> item not reviewed by moderator and published
I read a bunch of these reviews and its really strange how varied everyone's results were.  Like 90% looked positive though, so I assume some left something out or whatever.  My question is where's the sour cream?  I'm going to add it instead of the heavy cream, has anyone else tried that?  Also, what about subbing bread crumbs for the bread?  1/2 cup bc=2 pieces of bread, yes?  Thanks! item not reviewed by moderator and published
Easy to make.... And taste great! I put mine over pasta. Everyone I have served them to loves them item not reviewed by moderator and published
Great flavor. Cut back a little on allspice as I am not a big fan but still wanted to follow recipe. Family loved it. item not reviewed by moderator and published
GREAT Used pork and veal. Used sour cream. Didn't put in the sour cream until sauce was thickened. and it went in smoothly. item not reviewed by moderator and published
I made this recipe several times and it was always wonderful and tasty. My step dad is a picky eater and he was even very impressed with. If it tastes bland to you, I'm sorry you missed sometime did sometime wrong. I made this about 4 times and it was great every time. item not reviewed by moderator and published
Alton's got another delicious recipe! Made these for supper tonight and they were a huge hit. Absolutely wonderful. I did add about a tablespoon of better the bullion, beef and about the same of kitchen bouquet. item not reviewed by moderator and published
This recipe is disgusting. The sauce is bland and the meatballs were horrible. The spices overpowered the meat. I'm sorry I wasted my meat and effort using this recipe. item not reviewed by moderator and published
The sauce is really bland. I would suggest a different approach on the sauce. item not reviewed by moderator and published
I've never rated a recipe before, but had to chime in on this one. I grew up in a small swedish community, and every winter I start to crave these wonderful meatballs. I followed this recipe pretty closely, and it was the closest I've ever gotten to my favorite dish I remember as a kid! I even made this gluten free: a gf herb bread for the crumbs, and white rice flour to thicken the gravy. I used extra allspice and bison instead of the other meats. Everything was fantastic. I'll be making this dish again for my family this Christmas. item not reviewed by moderator and published

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