The Best Swedish Meatballs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 430
- Total Fat
- 31
- Saturated Fat
- 14
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 127
- Sodium
- 628
- Total: 40 min
- Active: 40 min
Ingredients
Meatballs:
2 slices white bread, torn into chunks (about 2 cups)
1/2 cup milk
12 ounces ground beef (80/20)
8 ounces ground pork
1 1/2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 large egg, beaten
1/2 small onion, grated
Freshly ground black pepper
Sauce:
3 tablespoons unsalted butter
2 teaspoons fresh thyme leaves, chopped
3 tablespoons all-purpose flour
2 1/2 cups low-sodium beef broth
1/4 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh Italian parsley
Lingonberry preserves, for serving
Directions
- For the meatballs: Position an oven rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment.
- Put the bread in a small bowl and pour over the milk. Let soak until softened, 2 to 3 minutes. Squeeze out excess milk, then put the squeezed bread in a large bowl and add the beef, pork, salt, allspice, nutmeg, egg, onion and several grinds of pepper.
- Scoop heaping tablespoons of the mixture and roll into balls about 1 inch in diameter. (You should have about 36 meatballs.) Arrange on the prepared baking sheet. Bake on the top rack until cooked through and golden brown, 15 to 17 minutes.
- For the sauce: Meanwhile, melt the butter in a large skillet over medium heat. Add the thyme and let sizzle for a few seconds, then sprinkle in the flour and stir to make a paste. Cook, stirring, until the paste darkens a shade or two, about 2 minutes. Whisk in the beef broth and cream and bring to a vigorous simmer. Simmer until slightly thickened, 3 to 4 minutes. Whisk in the Dijon, Worcestershire, salt and several grinds of pepper. Keep warm until serving.
- When the meatballs are done, return the sauce to a simmer and add the meatballs. Stir to coat them in the sauce. Simmer just to blend the flavors, 1 to 2 minutes. Stir in the parsley and serve with lingonberry preserves.