Description
Swedish Meatballs are a beloved cocktail party favorite and an easy weeknight dinner option. Made with a mix of ground pork and beef, seasoned with warm spices and baked to tender perfection, these meatballs are served in a rich and creamy sauce that’s flavored with butter, cream, soy sauce, and a hint of lemon. This dish is both comforting and elegant, perfect for serving as an appetizer or a main course.
Ingredients
For the Meatballs
- 2 large eggs
- ½ cup heavy cream
- 1½ cups cubed white sandwich bread, crusts removed (about 4 slices)
- 1 pound ground pork
- 2 cloves garlic, minced
- ¼ teaspoon ground allspice
- ¼ teaspoon ground black pepper
- 1½ teaspoons salt
- 2 teaspoons baking powder
- 1 pound 85% lean ground beef
For the Sauce
- 2 tablespoons unsalted butter
- 2½ tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 2 teaspoons packed light brown sugar
- 1 cup heavy cream
- 1½ teaspoons soy sauce
- ¼ teaspoon ground black pepper
- 1½ teaspoons lemon juice (from one lemon)
- Salt, to taste
- 2 tablespoons finely chopped fresh parsley, for serving
Instructions
- Prepare the Meatball Mixture: Preheat your oven to 325°F and place a rack in the middle. Line a baking sheet with aluminum foil and then set an ovenproof rack on top, spraying it generously with nonstick spray. Whisk together the eggs and heavy cream in a medium bowl, then stir in the cubed bread pieces, mashing until no large chunks remain.
- Mix the Meats and Seasonings: In a stand mixer with the paddle attachment, beat the ground pork with garlic, allspice, black pepper, salt, and baking powder on high speed until the mixture becomes smooth and pale, about 2 minutes. Scrape down the bowl as needed.
- Combine Bread Mixture and Meats: Add the bread and cream mixture to the meat mixture and beat on low speed to avoid splatter, then increase to high speed until smooth and fully combined. Finally, add the ground beef and mix on medium-low just until incorporated, about 20 seconds.
- Form and Bake Meatballs: Using wet hands to prevent sticking, roll the mixture into 1½-inch meatballs and place them spaced evenly on the prepared oven rack. Bake for about 25 minutes or until just cooked through. The rack will leave slight marks but they will be covered by the sauce later.
- Make the Sauce: While the meatballs bake, melt butter in a large skillet over medium-high heat. Add the flour and whisk constantly for about one minute until golden and fragrant but not burnt. Slowly whisk in the chicken broth to create a smooth sauce without lumps. Stir in the brown sugar and bring the mixture to a boil.
- Simmer and Thicken the Sauce: Lower the heat to medium and cook the sauce uncovered for about 10 minutes, whisking occasionally until it thickens and reduces slightly. Stir in the heavy cream, soy sauce, and black pepper, and return to a boil, then simmer until thick enough to coat a spoon, about 7 to 10 minutes.
- Finish Sauce and Combine: Add the lemon juice and gently add the cooked meatballs to the sauce. Simmer briefly while turning the meatballs to coat them completely in the sauce and heat through. Taste and adjust with salt and pepper as needed.
- Serve: Transfer meatballs to a serving platter, sprinkle with chopped parsley, and serve hot as either an appetizer or main dish.
Notes
- Wet your hands when shaping the meatballs to prevent sticking and help form smooth balls.
- The oven rack might leave slight grill marks on the meatballs; these are normal and will be mostly covered by the sauce.
- Do not burn the roux (butter and flour mixture); watch carefully as it can burn quickly once golden.
- You can adjust salt and pepper at the end of cooking the sauce to your preference.
- For easier cleanup, line the baking sheet with foil under the rack.
- These meatballs freeze well either cooked or uncooked.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Swedish
