Photo: Almost-Famous Swedish Meatballs Recipe
Ingredients
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)
Directions
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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By djh1118
Michigan
on February 02, 2012
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This was so-so. The reviewer that said it was way too saltly scared me so I only used 1 teaspoon of kosher salt, should have used 2. Also added parsley to the meatballs. Nothing special about this recipe, won't be making this again.
By jenbinkc
Kansas City, MO
on January 13, 2012
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I have made these twice now and they were perfect both times. The first time was for a cocktail party & i didn't change a thing. first thing gone, people where crazy about them. I made them last night for dinner to serve over egg noodles. My kids LOVED them. I did doupble the sauce to serve over noodles. No need to do that if you are making them to eat on their own, but I do suggest doing that if serving them over anything. Used beef stock instead of broth & made them even better. I almost didn't buy the lingonberries b/c they were rather pricey (I think about $8 for the jar, but I am glad I did b/c they do add something & this one jar will last forever. Enjoy!
By hipaagrammy
Reed City, MI
on January 11, 2012
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These were wonderful! Before I made these I had never tasted Ikea's Swedish meatballs. As it happened we visited an Ikea a few weeks after I made Food Network's recipe for my family...It was no comparison...mine were much better!! Even my very picky grandchildren loved them (in fact, their other grandma has asked for the recipe. This recipe is a keeper!
The one thing Ikea had that mine didn't was the ligonberry sauce...but that's easy enough to fix!
Read all 31 reviews