Swedish Meatballs
December 9, 2024
When it comes to comfort food with a touch of Minnesota heritage, nothing beats a hearty serving of Swedish Meatballs. Sure, we’ve all marveled at the famous ones from that certain furniture store, but these homemade beauties? They blow those out of the water—and they’re way easier to make than IKEA furniture!
These perfectly spiced meatballs are seasoned with nutmeg and allspice, simmered in a rich, velvety gravy. The best part? This is a one-pot wonder, so cleanup is as easy as the cooking. Pair these meatballs with creamy mashed potatoes, and you’ve got a cozy, crowd-pleasing dish perfect for holiday gatherings or simple weeknight dinners. It’s the kind of meal that says, “Come on in and stay awhile.”
SERVINGS
4
PREP TIME
30 min
COOK TIME
30 min
Ingredients
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½pound ground beef
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½pound ground pork
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1small yellow onion, grated
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¼cup panko breadcrumbs
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1large egg
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4garlic cloves, minced
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¼cup minced fresh parsley, plus more for garnish
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2teaspoons kosher salt
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½teaspoon L&B Ground Allspice
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½teaspoon L&B Ground Nutmeg
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4tablespoons L&B Extra Virgin Olive Oil, divided
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¼cup unsalted butter
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¼cup all purpose flour
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2cups beef stock
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1tablespoon freshly squeezed lemon juice
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½cup heavy cream
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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Mashed potatoes, for serving
Directions
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1
In a stand mixer fitted with the paddle attachment, combine the beef, pork, onion, breadcrumbs, egg, garlic, parsley, salt, allspice, nutmeg, and 2 tablespoons of the olive oil. Mix on medium speed until smooth and incorporated, about 5 minutes.
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2
Form the mixture into 18 meatballs, about 2 tablespoons each. Heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil. Working in batches if necessary, sear the meatballs on all sides until golden brown, about 2 minutes per side, 10 minutes total. Transfer to a paper towel-lined plate.
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3
In the same skillet, add the butter and heat until melted. Stir in the flour until a paste is formed. Continue to cook for 3 minutes, stirring constantly. Slowly pour in the beef stock and whisk until smooth. Bring to a boil and continue to cook, stirring often, until the sauce has thickened, about 10 minutes. Add the lemon juice and heavy cream and bring to a simmer. Season with salt and pepper.
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4
Add the meatballs to the gravy and continue to simmer until the meatballs register 155° F on an instant-read thermometer, 8 to 10 minutes. Serve over mashed potatoes and garnish with chopped parsley.