Main Dishes

Classic Swedish Meatballs

Name: Classic Swedish Meatballs
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 4
Ingredients: 1/2 cup panko breadcrumbs; 1/3 cup whole milk; 1 tbsp butter; 1 small yellow onion, very finely grated or minced; 1 lb ground beef (80/20); 1/2 lb ground pork; 1 large egg, lightly beaten; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp ground allspice; 1/4 tsp nutmeg; 2 tbsp neutral oil, for browning; 2 tbsp butter; 2 tbsp all-purpose flour; 1 3/4 cups warm beef stock; 1/2 cup heavy cream; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; Salt and black pepper, to taste; Lingonberry preserves or cranberry sauce; Quick pickled cucumber ribbons, optional; Chopped dill or parsley

Tender beef-and-pork meatballs in silky allspice cream gravy, with lingonberries and quick cucumber on the side.

Serves 4Prep 25 minCook 25 minTotal 50 min

ScandinavianComfort foodOne-pan

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Method

Soften the crumbs

Stir panko and milk; let stand 5 minutes. Cook onion in butter over medium-low until soft and translucent, 4–5 minutes. Cool slightly.

Mix gently

Combine soaked crumbs, onion, beef, pork, egg, salt, pepper, allspice, and nutmeg. Mix just until combined; overmixing makes meatballs tight.

Roll and brown

Wet your hands and roll into 20–24 small balls. Heat oil in a large skillet over medium. Brown in batches, turning often, 6–8 minutes total. Transfer to a plate; they finish in the gravy.

Build the gravy

Lower heat to medium-low. Add butter, then flour; cook 1 minute. Whisk in warm stock gradually until smooth. Add cream, Dijon, and Worcestershire; simmer until lightly thickened, 3–4 minutes.

Finish and serve

Return meatballs and any juices to the skillet. Simmer gently 6–8 minutes, until cooked through to 160°F. Taste, season, and serve with lingonberries, cucumber, and dill.