Swedish Meatballs
Tender beef-and-pork meatballs seasoned with onion and nutmeg, simmered in a creamy savory beef gravy. Serve over mashed potatoes, egg noodles, or rice.
Prep: 20 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 0.5 pound ground beef
- 0.5 pound ground pork
- 0.5 cup plain breadcrumbs
- 0.25 cup heavy cream
- 1 large egg
- 0.5 medium yellow onion
- 1 teaspoon fine salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 0.5 cup heavy cream
- 1 teaspoon worcestershire sauce
Cooking instructions
- In a large bowl, combine the breadcrumbs, 1/4 cup cream, egg, finely grated onion, salt, pepper, and nutmeg. Let stand for 5 minutes, then gently mix in the ground beef and pork until just combined. (about 5 min)
- Shape the mixture into 20 meatballs, about 1 1/2 inches each. Avoid packing them tightly. (about 8 min)
- Melt the butter in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on most sides and the centers reach 160°F, about 10 minutes. Transfer to a plate. (about 10 min) — Medium heat
- Whisk the flour into the drippings and cook for 1 minute. Gradually whisk in the beef broth until smooth, then stir in the Worcestershire sauce and remaining 1/2 cup cream. (about 3 min) — Medium heat
- Return the meatballs and any accumulated juices to the skillet. Reduce the heat to medium-low and simmer gently, turning the meatballs once, until the gravy thickens and the meatballs are cooked through, about 5 minutes. Confirm the center reaches 160°F before serving. (about 5 min) — Medium-low heat