Chef John's Swedish Meatballs

Chef John's Swedish Meatballs

114
Chef John 21710

"Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!"

Ingredients

2 h 5 m servings 479 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1206 mg
  • 48%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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 translucent, about 6 minutes.
  2. Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
  3. Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
  4. Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
  5. Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
  6. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
  7. 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.
  8. Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  9. Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
  • profile image

Your rating

Cancel
Submit

Reviews

114
  1. 150 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The aroma of these as I was mixing them were wonderful, and the flavor was great too. However, there are a few key ingredients left out of the original recipe post, so this is how I made my gra...

I want to try these meatballs, however in the instructions, #5 states to whisk in Worcestershire sauce. I don't see that in the ingredient list. How much do you use?

I just viewed Chef John's video for the Swedish Meatballs. This dish has always been one of my favorites and I have been looking for a recipe which tastes great. This one is the recipe I've been...

As a Norwegian cook who also cooks Swedish, I can assure you that authentic Swedish meatballs do NOT have either cayenne pepper or Worcestershire sauce in them---only regular black pepper, to ta...

This is absolutely amazing!!! I just got done making, and the meatballs are the best I've ever made! The flavor of just the meatballs alone are outstanding! I did double the gravy and added 2 be...

I thought this recipe was really good, although I share the opinion of another reviewer which is to make & cook the meatballs first. I was in a rush so this made the cooking time faster, and to...

I've kinda winged Swedish meatballs for a while now, but this recipe really refined what I was doing. Totally awesome. I changed things ever so slightly - mixed the breadcrumbs with the milk a...

Very good! I used ground chicken for the meat (because that is what I had on hand) and added extra breadcrumbs to make up for the extra moisture in ground chicken. Loved the meatball seasoning...

Tasty and comforting.