Swedish Meatballs

What You Need:

-Plain  Breadcrumbs -Nutmeg -Allspice -Garlic Powder -Salt -Ground Pork -Ground Beef -Egg -Butter

-All-Purpose  Flour -Beef Broth -Worcestershire  Sauce -Nutmeg -Heavy Cream -Pepper -Parsley


Add plain breadcrumbs to a bowl along with nutmeg, allspice, garlic powder, and  salt and stir until evenly combined.

Combine Dry Ingredients 


Add ground pork, ground beef, the breadcrumb mixture, and egg to a bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over-mixing because that will make the meatballs tough.

Add To Meat


Divide the mixture into meatballs, and shape them into balls.

Divide Into Meatballs


Add butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook the meatballs, turning occasionally until they are well browned. The meatballs do not need to be cooked through at this point.

Brown Meatballs


Remove the browned meatballs from the skillet and add all-purpose flour and the remaining butter to the skillet.

Make Roux


Continue to cook the butter and flour over medium heat for about 2 minutes, whisking constantly.

Whisk Roux


Slowly pour in beef broth while whisking, making sure to dissolve any browned bits off the bottom of the skillet. Cook and stir the mixture over medium heat until it comes up to a simmer, at which point it will thicken into a gravy.

Add Broth


Add Worcestershire sauce, nutmeg, pepper, and heavy cream to the gravy, and stir to combine. Taste the gravy and adjust the salt or other seasonings to your liking.

Add Cream And Spices


Add the meatballs back to the skillet and stir to coat in the gravy.

Add Meatballs


Let the meatballs simmer in the sauce until cooked through (about 5 minutes).

Simmer In Sauce


Serve the meatballs and gravy over a bed of mashed potatoes or egg noodles. Top with chopped parsley and more pepper if desired.

Serve Meatballs

Ready to Make it?