Swedish Meatballs Recipe

Made from a combination of beef and pork, the Swedish meatballs recipe will become one of your favorite dishes. Swedish meatballs are a Scandinavian favorite that go from appetizer to main in a flash (just add noodles), and the meatballs are ready when you are. It's a Swedish tradition to serve Swedish meatballs with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

  • Prep:
  • Total Time:
  • Servings: 8
Swedish Meatballs Recipe

Source: Everyday Food, December 2008

Ingredients

  • 1 pound ground beef chuck
  • 1 pound ground pork
  • 3 cups panko (Japanese breadcrumbs)
  • 1 1/2 cups whole milk
  • 2 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/4 teaspoon ground allspice
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups canned reduced-sodium beef broth
  • Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Directions

  1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.

  2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.

  3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.

  4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Cook's Notes

Divide meatballs and sauce among airtight containers; freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release frozen blocks). Reheat, thinning sauce with water if necessary.

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