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Almost-Famous Swedish Meatballs

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 45 meatballs
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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)


  1. 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.
  2. 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.
  3. Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
  4. 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.
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