Swedish
Swedish Meatballs
Beef and pork meatballs are browned in a skillet, then simmered in a peppery beef gravy finished with a little cream. They taste savory and lightly spiced with nutmeg, and the sauce is smooth.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- A mix of beef and pork keeps the meatballs tender.
- Breadcrumbs and milk stop the meat from turning dense.
- Browning before the sauce gives the gravy color.
- Nutmeg is the spice that makes the sauce taste like this dish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Mix the ground beef, ground pork, breadcrumbs, milk, egg, onion, nutmeg, salt, and pepper. Roll into 16 meatballs.
- 2
Heat the olive oil in a large skillet over medium heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing.
- 3
Brown the meatballs on all sides, about 8 minutes. Continue cooking until the center of a meatball reaches 160°F. Move them to a plate.
- 4
Add the butter and flour to the skillet. Whisk for 1 minute over medium heat.
- 5
Whisk in the beef broth and simmer until the gravy thickens, about 4 minutes. Stir in the heavy cream.
- 6
Return the meatballs to the gravy and warm them through for 2 minutes. Do not let the cream boil hard.
Pro tips
- Wet your hands so the meat mixture does not stick while you roll.
- Check the center of the largest meatball, not the smallest.
- If the gravy is too thick, loosen it with a splash of broth.
Easy substitutions
- ground pork
- more ground beef, still cooked to 160°F
- heavy cream
- sour cream stirred in off the heat
- nutmeg
- a pinch of allspice
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat in a covered saucepan over low heat until the meatballs are hot, stirring so the cream sauce does not scorch.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 452
- Protein
- 32 g
- Carbs
- 18 g
- Fat
- 28 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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