Chef John's Swedish Meatballs10 Reviews
- Prep: 30 min
- Cook: 35 min
- Ready In: 2 hr 5 min
“Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!” - by Chef John
Original recipe yields 6 servings
- 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.
- 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.
- Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
- 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.
- 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.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
- 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.
- 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).
- Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Amount Per Serving (6 total)
- 479 cal
- 35.8 g
- 10.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 gravy: 2..." See more T butter 1/4 cup flour 1.5 cups beef stock 1/2 cup cream 1/2 teaspoon sugar 1 teaspoon Worchestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper The recipe doesn't say how many meatballs this made. Making 2-3 tablespoon-sized meatballs gave me about 34 pretty big meatballs (like, spaghetti-and-meatball size versus IKEA meatball size), which needed to cook longer than the 20 minutes allotted. Mine ended up cooking for 40 minutes, and were slightly tough on the outside, and the temp only got to 150 inside with my thermometer, but they were definitely done. I think next time I will cook for a little longer at a lower temp to not have the outside so overdone. Also, the recipe called for making the gravy before making the meatballs, but I would definitely make the gravy AFTER they are cooked since it really doesn't take more than a few minutes to whisk up. The amount of gravy made with my measurements there only really coated about half the recipe (the hubby is a gravy fanatic, plus we wanted some for the potatoes too), so I'd at least double it next time since it's very thick, and doesn't stretch far. Because I was waiting so long for the meatballs to cook, the gravy got super thick, but a little splash of beef stock helped loosen it as I warmed it back up on the stove."
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