This recipe for clean, selfmade Swedish meatballs inside the wealthy, creamy sauce is one in every of our favourite consolation food! this is genuinely the excellent Swedish meatballs in a simple gravy sauce crafted from the beginning i've ever had!


If you love this Swedish meatball, I wager you may additionally like Baked My Greek feta meatballs, beef hamburger buns and sluggish Cooker beef and noodles!

In our house, we in reality love the good meatballs. however Swedish meatballs have a completely unique flavor profile that comes from the addition of seasonings including allspice and nutmeg. They vary notably from the Italian meatballs which are typically served in tomato-primarily based sauces and pro with basil, Oregano, and different Italian spices.

The smooth, savory sauce that coats every one of the tender Swedish meatballs is very simple to throw together within the equal pot that you use to prepare dinner meatballs.



  •  3 slices white bread, crust removed and cut into small cubes (about 1/2 cup)
  •  1/2 cup milk
  •  2 tablespoons olive oil, divided
  •  1/2 large onion, grated on the large holes of a box grater
  •  1 pound ground beef
  •  1 pound ground pork
  •  1 egg
  •  1 teaspoon salt
  •  1/2 teaspoon black pepper
  •  1/4 teaspoon ground allspice
  •  1/4 teaspoon ground nutmeg
  •  1/8 teaspoon garlic powder
  •  1 tablespoon salted butter


  •  1/4 cup salted butter
  •  1/3 cup all-purpose flour
  •  3 cups beef broth
  •  1 cup heavy cream
  •  1 tablespoon Worcestershire sauce
  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  2 tablespoons fresh parsley, chopped, for garnish


  1. Add the cubed bread and milk to a large bowl. Let the bread soak for 10 minutes.
  2. While the bread is soaking, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and saute for 2-3 minutes, until softened. Remove from heat and set aside to cool slightly.
  3. Add the ground beef, ground pork, egg, salt, pepper, allspice, nutmeg, and garlic powder to the bowl of bread and milk, along with the cooled onions. Mix well with your hands until combined.
  4. Form about 30 small meatballs (each about 1" in diameter) and set aside on a baking sheet or plate.
  5. Heat the remaining oil and butter over medium-high heat in the same skillet used for the onions. Working in batches, fry the meatballs for about 4-5 minutes, rotating to brown on all sides. Transfer to a plate and keep warm.
  6. Once all of the meatballs are browned, make the sauce in the same pan by heating the butter until melted. Whisk in the flour and cook for about 2 minutes until light brown and bubbly.
  7. Whisk in broth, cream, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook, stirring frequently, for 1-2 minutes until slightly thickened.
  8. Return the meatballs to the pan with the sauce, then reduce the heat to medium-low and simmer for 8-10 minutes until the meatballs are cooked through.
  9. Garnish with chopped parsley and serve over mashed potatoes, rice, or egg noodles.

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