Swedish Meatballs

  • Prep:
  • Total Time:
  • Yield: Makes about 2 dozen; serves 4
Swedish Meatballs

Photography: Earl Carter

Source: Martha Stewart Living, February 2005


  • 8 ounces each ground sirloin and ground pork
  • 1 (about 1/2 cup) small onion, coarsely chopped in a food processor
  • 1/2 cup sour cream
  • 1 large egg, lightly beaten
  • 3 tablespoons fine dry breadcrumbs
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon vegetable oil
  • 2 tablespoons dry red wine
  • 2 tablespoons all-purpose flour
  • 2 cups homemade or low-sodium store-bought beef stock
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


  1. Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.

  2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.

  3. Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley.


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