Swedish Meatballs

Francine Lizotte


Moist, tender and flavorful along with a tasty gravy, these are absolutely delicious!


☆☆☆☆☆ 0 votes

54 meatballs
25 Min
30 Min
Stove Top



  • 1 lb
    (500 g) lean ground beef
  • 1 lb
    (500 g.) ground pork
  • 2 Tbsp
  • 1 3/4 c
    white onions, finely chopped
  • 3/4 tsp
    ground himalayan sea salt, divided
  • 2 large
    cloves garlic, pressed
  • 1/3 c
  • 2 large
    free-run eggs, beaten
  • 1/2 c
    panko breadcrumbs
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/4 tsp
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    cayenne pepper
  • 1 1/2 Tbsp
    fresh parsley, chopped

  • 3 Tbsp
  • 3 Tbsp
    unbleached all-purpose flour
  • 4 c
    cold low-sodium beef broth
  • 3/4 c
    35% heavy cream
  • 1 tsp
    brown sugar
  • 1/2 tsp
    worcestershire sauce
  • 1 Tbsp
    cooking sherry
  • 1 Tbsp
    busha browne's® hot & spicy sherry
  • 1 tsp
    dried basil
  • 1 tsp
    garlic salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/4 tsp
    cayenne pepper, or to taste

How to Make Swedish Meatballs


  1. To make the meatballs; In a large bowl, combine ground beef and ground pork; set aside.
  2. In a large saucepan over medium heat, melt 2 tbsp. butter and when sizzling, add onions; cook until translucent, about 5 minutes. Add garlic and sauté for 1 minute.
  3. Transfer onion mixture to a large bowl and add half-and-half, eggs, breadcrumbs, black pepper, ¼ tsp. sea salt, allspice, nutmeg, cayenne pepper and parsley; stir to combine. Add onion mixture to meat and mix until well blended. Cover with plastic wrap making sure it touches the surface and refrigerate for 1 hour.
  4. Preheat oven to 425ºF. Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
  5. Roll meatball mixture (about 2 tbsp.) into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet and transfer to the preheated oven; bake for 20 minutes or until the internal temperature reads 160ºF.
  6. Remove meatballs from the oven and place them on a plate lined with paper towel to absorb any excess fat; let sit for 5 minutes. Transfer them to the gravy, cover with sauce, reduce heat to medium-low and simmer for 5 minutes before serving with steamed veggies and mashed potatoes (lingonberry preserves). Makes 54 meatballs
  7. To make the gravy; In the same skillet over medium heat, melt 3 tbsp. butter; whisk flour into butter and cook until light golden brown, 2 to 2 ½ minutes. Slowly whisk in beef broth into butter mixture and continue whisking until all incorporated. Increase heat to medium-high and whisk in heavy cream.
  8. Bring to a simmer, add sugar and Worcestershire sauce; cook for 2 minutes. Stir in cooking sherry, Busha Browne’s, dried basil, garlic salt, black pepper, and cayenne. Reduce heat to medium and simmer for 7 to 8 minutes to thicken the gravy.
  9. Note: Add cornstarch mixed with water to thicken sauce
  10. To view this recipe on YouTube, click on this link >>>> youtu.be/vUZ7JOgnpqs

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