Swedish meatballs recipe. When most people think of meatballs, they usually think of the standard Italian fare with marinara sauce, yet meatballs are pretty ubiquitous just about everywhere.
One very popular meatball recipe is the Swedish meatballs. They’re light, delicate, and are served perfectly in their brown sauce with lingonberry preserves. To make the perfect meatballs, we used a combination of ground beef and pork with a little cream for richness and baking powder which was served to keep the Swedish meatballs from getting rubbery.
Keep reading below for this excellent Swedish meatballs recipe!
Best Easy Sweet, Savory Swedish Meatballs Recipe
TO MAKE THE MEATBALLS:
- 1 large egg
- ¼ cup heavy cream
- 1 large slice of white sandwich bread crusts removed and bread torn into 1-inch pieces
- ½ pound ground pork
- 1 small onion diced
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground black pepper
- 1 teaspoon packed brown sugar
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- ½ pound ground beef
- 1 ¼ cups vegetable oil
TO MAKE THE SAUCE:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 ½ cups chicken broth
- 1 tablespoon packed brown sugar
- ½ cup heavy cream
- 2 teaspoons lemon juice
- ½ tablespoon salt
- ½ tablespoon pepper
- Whisk together the egg and cream in a medium bowl. Stir in the bread and set aside. Meanwhile, in a bowl, knead together the pork, onion, nutmeg, allspice, pepper, brown sugar, salt, and baking powder until smooth and pale. Use a fork to mash the bread mixture until no large, dry bread chunks remain.
- Add the bread mixture to the meat and knead until smooth and homogeneous. Add the beef and mix together until just incorporated. Use moistened hands to form the meat mixture into about 1-inch round meatballs. You should end up with 25 to 30.
- Heat oil in a large skillet over medium-high heat until the edge of the meatball dipped in the oil sizzles (3 to 5 minutes). Add the meatballs in a single layer and fry, flipping once halfway through cooking until lightly browned all over and cooked through (7 to 10 minutes). Once cooked, transfer the meatballs to a paper towel-lined plate.
- Pour off and discard the oil in the pan, leaving behind the fond. Return the pan to medium-high heat and add the butter. Once the foaming subsides, add the flour and cook, whisking constantly, until the flour is a light brown (about 30 seconds).
- Slowly whisk in the broth, scraping the bottom of the pan to loosen the browned bits. Add brown sugar and bring to a simmer. Reduce the heat to medium and cook until the sauce is reduced to about 1 up (5 minutes). Stir in the cream and return to a simmer.
- Add the meatballs to the sauce and simmer, turning occasionally, until heated through (5 minutes). Stir in the lemon juice, season with salt and pepper, and serve.