Swedish Meatballs | JenniferCooks.com
Print Recipe

Swedish Meatballs

Servings: 6 servings
Author: Jennifer Locklin

Ingredients

  • Meatballs:
  • 2 tablespoons butter
  • 1/2 yellow onion finely chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup milk
  • 2 large eggs
  • 1/3 cup plain bread crumbs or 15 saltine crackers crushed
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 pound ground beef
  • 1 pound ground pork

  • Gravy:
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 1/4 cups beef broth
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup heavy cream
  • salt and pepper to taste

Instructions

  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn golden, about 6 minutes.
  • Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, and allspice to the breadcrumb mixture; stir to combine.
  • Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
  • Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 3 to 4 minutes. Slowly whisk beef broth into butter mixture, whisking until lumps are dissolved.
  • Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir Worcestershire sauce into gravy. Simmer until slightly thickened, 5 to 6 minutes. Season with salt and black pepper. Remove from heat and set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper and lightly spray with cooking spray.
  • Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
  • Bake at 425 degrees until browned, about 20 minutes.
  • Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 10 minutes.