ultimate swedish meatballs
Ultimate Swedish Meatballs. Ultimate? YES!! Juicy, perfectly seasoned meatballs made with beef, pork, and warm spices like nutmeg and allspice. The Ultimate Swedish meatball must be juicy and infused with a balanced blend of spices that awakens depth. That’s exactly what this recipe delivers. And what better way to top this all off than with a rich, creamy gravy made magical with a hint of Dijon and a splash of sherry? It’s extravagant in taste without extravagant effort. You can easily put this together and serve it over noodles or mashed potatoes for a gourmet meal.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- MEATBALL INGREDIENTS
- 1 pound ground beef
- 1/2 pound ground pork
- 2 tablespoons olive oil
- 1 cup fresh bread crumbs
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 large egg
- 1 medium yellow onion
- 2 cloves garlic
- 1/2 cup Parmesan cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 2 teaspoons fresh parsley, finely chopped
- GRAVY INGREDIENTS
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 3/4 cups beef broth
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- salt and pepper, to taste
How To Make ultimate swedish meatballs
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Step 1Take 2 slices of white sandwich bread and remove the crusts. Tear the bread into small pieces by hand or use a knife to cut them into small cubes. Place the pieces in a large bowl.
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Step 2Add the milk and heavy cream to the bowl with the bread crumbs. Let the mixture sit for about 5 minutes, stirring occasionally, until the bread is soft and absorbs all the liquid.
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Step 3Add the egg, grated onion, minced garlic, Parmesan cheese, salt, pepper, allspice, nutmeg, and parsley to the soaked bread crumbs. Stir until evenly combined.
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Step 4Add the ground beef and pork to the breadcrumb mixture. Gently mix with your hands until just combined. Avoid overmixing to keep the meatballs tender.
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Step 5Roll the mixture into 1 to 1½-inch balls. You should get about 20-24 meatballs.
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Step 6Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown on all sides, about 2 minutes per side. Transfer to a plate and set aside. The meatballs will finish cooking in the gravy.
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Step 7In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden and smells nutty.
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Step 8Gradually whisk in the beef broth, ensuring no lumps form. Add the dry sherry, Dijon mustard, Worcestershire sauce, and soy sauce. Stir until smooth.
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Step 9Add the heavy cream, nutmeg, and allspice. Season with salt and pepper to taste. Bring the gravy to a gentle simmer and cook for 3-5 minutes until thickened.
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Step 10Return the browned meatballs to the skillet. Spoon the gravy over them and simmer for 8-10 minutes, turning occasionally, until the meatballs are fully cooked (internal temperature of 160°F/70°C).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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