Swedish Meatballs

Course: Appetizer or Entree

Cuisine: Swedish

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 368kcal

Author: Kris Longwell

Swedish Meatballs are always a crowd favorite. These meatballs are incredibly juicy and moist, and the sauce is deeply flavorful. You can make these several hours in advance and then keep them warm in a slow-cooker, if desired. They are great for parties, but also for a weeknight dinner with a side of mashed potatoes.

Print Recipe

Equipment

Non-stick skillet (See NOTES)

Ingredients

For the Meatballs

2 tablespoon butter
½ cup onion finely chopped
1 cup bread crumbs fresh, from 2 white slices with crusts removed
¼ cup heavy cream
1 lb ground beef 85% lean
½ lb ground pork
1 large egg
¼ cup parsley fresh, chopped, plus more for garnish
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon nutmeg ground
¼ teaspoon ginger ground
2 tablespoon olive oil more, as needed

For the Sauce

3 tablespoon unsalted butter
3 tablespoon all-purpose flour
1½ cup beef broth
⅓ cup coffee strongly brewed
½ cup heavy cream
½ teaspoon Kosher salt
¼ teaspoon black pepper

Instructions

Start the Meatballs

Heat the butter in a large non-stick skillet over medium heat. Add the onions and cook until soft, about 5 minutes. Let cool for about 10 minutes.
2 tablespoon butter, ½ cup onion
Meanwhile, place the breadcrumbs in a bowl and pour the cream over them. Use your fingers to work the cream into the bread. Let it sit for 15 minutes (you can do this while you're sautéing and then cooling the onions).
1 cup bread crumbs, ¼ cup heavy cream
In a large bowl, add the beef, pork, egg, parsley, salt, pepper, nutmeg, ginger, sautéed onions, and soaked breadcrumbs. Use two wooden spoons (or your hands) to mix it. Make sure there are no large chunks of the soaked bread.
1 lb ground beef, ½ lb ground pork, 1 large egg, ¼ cup parsley, 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon nutmeg, ¼ teaspoon ginger
Use a heaping tablespoon or a small ice cream scoop to form 1 oz balls. Place them on a baking sheet until all the balls have been formed. You have about 30 meatballs
Heat a couple of tablespoons of olive oil over medium heat in your large skillet. Working in batches, add the meatballs to the hot skillet and use a couple of spoons to move them around so they brown all over but don't stick to the skillet. Once browned, transfer them to a platter (they won't be fully cooked at this point). Repeat with the remaining meatballs, adding more oil as needed.
2 tablespoon olive oil

Make the Sauce and Finish the Dish

Discard excess oil in the skillet. Melt the butter in the skillet over medium heat, using a spatula to scrape up any bits stuck to the pan. Add the flour and stir to combine; it should resemble wet sand. Cook, stirring often, for 1 to 2 minutes.
3 tablespoon unsalted butter, 3 tablespoon all-purpose flour
Carefully whisk in the beef broth, coffee, and heavy cream. Stir in the salt and pepper. Continue stirring until slightly thickened, about 3 to 4 minutes. Allow the sauce to simmer for 10 minutes.
1½ cup beef broth, ⅓ cup coffee, ½ cup heavy cream, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
Add the meatballs to the sauce and simmer on low for another 25 minutes. Either transfer to a platter or serve directly from the skillet. Sprinkle the extra chopped parsley over the top.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

If you don't have a food processor, no worries. Just remove the crusts from 2 slices of white bread, and then roughly chop them up with a knife, or even your hands. Then soak with cream.

If you prefer, you can make the meatballs completely out of beef, or any combination of beef, pork, and/or veal. Make sure the total amount of meat is 1½ lbs.

A non-stick skillet works well for searing the meatballs, but a regular skillet works, too. Just make sure to keep enough oil in the pan, and don't let the meatballs sit for too long in one spot for too long (or they will stick and lose their shape).

The uncooked meatballs can be prepared up to 12 hours in advance. Keep them covered in the fridge until ready to sear them.

The entire dish can be made hours in advance. Gently reheat in the skillet over medium heat, or transfer to a slow-cooker set on the WARM or LOW setting.

The cooked meatballs will keep covered in the fridge for up to 1 week and will freeze nicely for up to 2 months.

Nutrition