Swedish
Swedish Meatballs
Tender Swedish beef-and-pork meatballs with allspice, browned butter pan gravy, cream, and lingonberry contrast.
6 servings · 40 minutes prep · 35 minutes cook
Ingredients
Meatballs
- 1/2 cup fine dry breadcrumbs
- 3/4 cup whole milk
- 2 tbsp unsalted butter
- 6 oz yellow onion, finely grated
- 1 lb ground beef, 85 percent lean
- 1/2 lb ground pork
- 1 large egg
- 1 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp ground white pepper
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- 2 tbsp avocado oil
Cream Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups unsalted beef stock, warmed
- 3/4 cup heavy cream
- 2 tsp Swedish-style soy sauce or dark soy sauce
- 1 tsp Dijon mustard
- 1/4 tsp ground white pepper
- 1/4 tsp Diamond Crystal kosher salt, plus more as needed
Directions
Make the Panade and Meatball Mixture
- Combine the breadcrumbs and milk and soak 10 minutes. Meanwhile, melt 2 tbsp butter in a skillet over medium-low heat and cook the onion until soft and sweet but not browned, 6 to 8 minutes. Cool 10 minutes.
- Combine the beef, pork, soaked breadcrumbs, onion and its butter, egg, salt, white pepper, allspice, and nutmeg. Mix gently but thoroughly until tacky. Cover and refrigerate 20 minutes.
Shape and Brown
- With damp hands, shape into 30 meatballs about 1 1/4 inches wide. Heat the avocado oil in a wide skillet over medium-high heat. Brown the meatballs in three batches, turning frequently, until evenly crusted but not cooked through, 5 to 6 minutes per batch. Transfer to a plate.
Make the Cream Sauce
- Pour off excess fat and wipe out any burned bits while preserving the browned fond. Melt 3 tbsp butter over medium heat, whisk in the flour, and cook until golden and nutty, 2 to 3 minutes.
- Whisk in the warm stock gradually, scraping up the fond. Add the cream, soy sauce, mustard, white pepper, and salt and simmer until lightly thickened, 4 to 5 minutes.
Finish the Meatballs
- Return the meatballs and their juices to the sauce. Simmer gently, turning once, until the centers reach 160°F and the sauce coats a spoon, 6 to 8 minutes. Adjust salt and serve hot.
