Swedish Meatballs

(554)
Prep Time:
20 mins
Total Time:
40 mins
Servings:
8

Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

Ingredients

  • 1 pound ground beef chuck

  • 1 pound ground pork

  • 3 cups panko (Japanese breadcrumbs)

  • 1 ½ cups whole milk

  • 2 large eggs, lightly beaten

  • 2 garlic cloves, minced

  • Coarse salt and ground pepper

  • ¼ teaspoon ground allspice

  • 3 tablespoons butter

  • 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.

    Swedish meatballs

Cook's Notes

Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

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