Almost-Famous Swedish Meatballs

Total Time:
50 min
15 min
35 min

45 meatballs

  • For the meatballs:
  • 1 cup breadcrumbs
  • 2 tablespoons unsalted butter
  • 1/3 cup minced white onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground allspice
  • Kosher salt and freshly ground white pepper
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 3/4 pound lean ground beef
  • 1/2 pound lean ground pork
  • 1 large egg plus 1 egg white, beaten
  • Vegetable oil, for brushing
  • For the gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley (optional)
  • Lingonberry jam, for serving (optional)

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Photograph by Kang Kim

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