Swedish meatballs
Served over creamy mashed potatoes or buttered noodles with lingonberry sauce on the side, this iconic dish offers the perfect blend of savory and slightly sweet comfort food that warms the soul. Easy to make and wonderfully satisfying, it’s a timeless classic for cozy dinners.
Equipment
- 1 frying pan
- 1 pot
Ingredients
For the meatballs
- 300 grams ground beef
- 250 grams ground pork
- 1/2 cup plain breadcrumbs
- 150 ml milk
- 1 onion finely chopped or grated
- 1 egg
- nutmeg, salt & pepper to your taste
- 2 spoons mustard optional
- 1 spoon oil
For the creamy gravy
- 3 spoons butter around 60g
- 40 grams all-purpose flour
- 100 ml white wine optional
- 400 ml beef broth
- 100 ml heavy cream
- 1 bay leaf
- lemon juice to taste, optional
Instructions
Meatball prep
- Soak the breadcrumbs in milk for about 10 minutes until softened. Chop your onion finely (or grate it) and cook in some butter until translucent and soft.
- In a large bowl combine the beef, pork, breadcrumbs, onion, egg, mustard ans spices. Mix gently until combined.Shape mixture into small meatballs.
- Heat some oil in a large pan over medium heat. Fry the meatballs in batches, turning frequently, until browned and cooked through, about 7-8 minutes. Remove and set aside.
Gravy prep
- In the same pan, melt the butter for the gravy. Whisk in flour once melted and cook for 1-2 minutes to make a roux.
- Deglaze with the white wine and gradually whisk in beef broth while stirring constantly to avoid lumps. Add the cream, bay leaf and some lemon juice if you want a bit of freshness.
- Re-add your meatballs to the pan and let simmer for about 5-10 minutes, to soak up the flavours.
- Serve hot with mashed potatoes or buttered noodles and lingonberry jam !
