Swedish Tender Spiced Meatballs (Printable Version)

Tender spiced meatballs in a creamy brown sauce, a beloved Scandinavian comfort dish.

# What You'll Need:

→ Meatballs

01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 1/2 cup whole milk
06 - 1/2 cup fresh breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon ground allspice
09 - 1/2 teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 2 tablespoons unsalted butter (for frying)

→ Creamy Brown Sauce

13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups beef broth
16 - 1/2 cup heavy cream
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper to taste

→ To Serve (Optional)

20 - Mashed potatoes
21 - Lingonberry jam
22 - Fresh parsley, chopped

# Directions:

01 - Soak fresh breadcrumbs in whole milk for 5 minutes until softened.
02 - Combine ground beef, ground pork, soaked breadcrumbs, finely chopped onion, minced garlic, egg, ground allspice, ground nutmeg, salt, and black pepper in a large bowl. Mix gently until just combined.
03 - Shape the mixture into 1-inch diameter meatballs using damp hands. Set aside.
04 - Heat 2 tablespoons unsalted butter in a large skillet over medium heat. Fry meatballs in batches, turning to brown evenly, for approximately 6 to 8 minutes. Remove meatballs to a plate and keep warm.
05 - In the same skillet, melt 2 tablespoons unsalted butter. Whisk in all-purpose flour and cook for 1 to 2 minutes to form a roux.
06 - Gradually whisk in beef broth, scraping up browned bits from the skillet. Simmer for 3 to 4 minutes until sauce thickens slightly.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
08 - Return meatballs to the sauce. Simmer gently for 8 to 10 minutes until fully cooked and sauce is creamy.
09 - Serve hot accompanied by mashed potatoes, lingonberry jam, and a sprinkle of freshly chopped parsley.

# Additional Tips::

01 -
  • These meatballs stay impossibly tender because you refuse to overwork the mixture, a lesson that changes everything.
  • The sauce tastes restaurant-quality but comes together in one pan with no fussy techniques.
  • They're comfort food that feels elegant enough for guests yet homey enough for a quiet Tuesday night.
02 -
  • Never overmix the meatball mixture or you'll end up with dense, rubbery spheres instead of tender ones—your hands should barely come together at the end.
  • Browning the meatballs in batches matters; if the pan is too crowded they steam instead of developing that golden crust that adds flavor.
  • The sauce should simmer gently with the meatballs, not boil, or the cream may curdle and separate.
03 -
  • Chill the meatball mixture for 30 minutes before rolling if you have time—they hold together better and cook more evenly.
  • Don't skip the spices; allspice and nutmeg are what make people ask what's in these, unable to quite name the warmth they taste.
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