Easy Swedish Meatballs Recipe

Soaking breadcrumbs in cream before mixing keeps the meatballs moist even after browning, and building the gravy in the same skillet used to fry them means the pan drippings do double duty as flavor instead of getting scraped into the trash.

Prep

20 min

Cook

25 min

Total

45 min

Servings

4

Ingredients

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Instructions

1. 1In a small bowl, stir the breadcrumbs into the heavy cream and let sit for 5 minutes until the crumbs soften and absorb the liquid.
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2. 2In a large bowl, combine the soaked breadcrumb mixture, ground beef, ground pork, grated onion, egg, allspice, nutmeg, 1/2 teaspoon salt, and a few grinds of black pepper. Mix gently with your hands just until combined.
3. 3Roll the mixture into tablespoon-sized balls (about 1 inch across), wetting your hands occasionally to keep the mixture from sticking.
4. 4Melt 2 tablespoons of the butter in a large skillet over medium heat. Working in batches so the pan isn't crowded, brown the meatballs on all sides, about 6-8 minutes per batch, rolling them so they color evenly. Transfer to a plate; they don't need to be fully cooked through yet.
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5. 5Add the remaining 1 tablespoon butter to the same skillet. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, until it smells toasty and no raw flour lumps remain.
6. 6Slowly whisk in the beef broth, scraping up the browned bits from the bottom of the pan. Add the soy sauce and simmer for 3-4 minutes until the gravy thickens enough to coat the back of a spoon.
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7. 7Return the meatballs to the skillet, spoon the gravy over them, cover, and simmer for 8-10 minutes until the meatballs reach 165°F (74°C) internally and the gravy has thickened further.USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
8. 8Season the gravy with salt and pepper to taste. Serve hot over mashed potatoes with lingonberry preserves alongside.

Tips & variations

• If the mixture feels too soft to roll, chill it in the fridge for 15 minutes before shaping; the fat firms up and makes the balls hold together better.
• For a deeper color, brown the meatballs in batches rather than crowding the pan; overcrowding traps steam and keeps them from developing a crust.
• Ground veal can replace the pork for a more traditional, milder flavor if it's available.
• A splash of Worcestershire sauce can stand in for the soy sauce; both add the same background savoriness without tasting distinctly Asian or American.

Storage & reheating

Refrigerate meatballs and gravy together in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or cream to loosen the gravy, stirring occasionally. Freeze for up to 2 months; thaw overnight in the fridge before reheating.

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