Homemade Swedish Meatballs

Ingredients

Instructions

0 of 7 steps complete

1. 1Stir the breadcrumbs and milk together in a large bowl and let stand 5 minutes — this panade is what keeps the meatballs tender. Add the grated onion, egg, ½ tsp of the salt, pepper, allspice and nutmeg and mix well.
2. 2Add the beef and pork and mix gently with your hands just until combined. Overworking the meat makes dense, tough meatballs.
3. 3Roll into 1¼-inch balls (about 30 meatballs). A small cookie scoop keeps them uniform so they cook evenly.
4. 4Heat 1 tbsp of the butter with the olive oil in a large skillet over medium heat. Brown the meatballs in two batches, turning gently, 6–8 minutes per batch until browned all over and cooked to 160°F inside. Transfer to a plate.
5. 5Make the gravy: melt the remaining 2 tbsp butter in the same skillet, whisk in the flour and cook 1–2 minutes until golden. Gradually whisk in the beef broth, scraping up the browned bits, and simmer 3–4 minutes until thickened.
6. 6Whisk in the cream, Worcestershire, Dijon and the remaining ½ tsp salt. Simmer 2–3 minutes until the gravy is silky and coats a spoon.
7. 7Return the meatballs to the skillet and simmer gently 3–4 minutes to reheat and finish cooking through. Sprinkle with parsley and serve over egg noodles or mashed potatoes. Refrigerate leftovers within 2 hours for up to 3 days.