A simple and streamlined recipe for classic Swedish Meatballs. Tiny spiced meatballs blanketed in a creamy, savory gravy and served alongside sugared lingonberries and fresh pickled cucumbers. Easy enough for a cozy Nordic supper any night of the week!
For the Meatballs:
1 large egg yolk
¼ cup heavy cream
¼ cup panko bread crumbs (fresh white bread crumbs are also fine)
½ pound ground pork
½ pound ground chuck (80-85% lean)
¼ cup grated onion
1 teaspoon fine salt
½ teaspoon packed brown sugar
⅛ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground pepper
For the Gravy:
2 tablespoons unsalted butter
2 tablespoons flour
¾ cup low-sodium chicken broth
¾ cup beef broth
2 teaspoons soy sauce
½ cup cream
Salt and pepper to taste
Chopped parsley or chives for garnish
Using a tablespoon measure, transfer tablespoonfuls of the mixture to a sheet pan. With damp hands, roll into balls. Chill (up to 24 hours) until ready to bake.
Transfer sheet pan to oven and bake until meatballs are browned and cooked through, about 12 minutes. Remove from oven and transfer meatballs to a plate. Pour ⅓ cup hot water onto the baking sheet and scrape up the brown bits that are stuck to the bottom using a metal spatula. Poor liquid and any bits into a measuring cup and set aside.
Make the Gravy: Melt butter in a 12 inch nonstick skillet over medium heat. Add flour and cook for one minute, whisking constantly. Slowly add reserved drippings from meatballs, chicken broth, beef broth and soy sauce, whisking constantly. Bring to a simmer and continue cooking until reduced slightly, about 5 minutes. Add cream and return to a simmer. Season to taste with salt and pepper.
Add meatballs to gravy and cook briefly to reheat. Garnish with chopped parsley or chives if desired. Serve with Stirred Lingonberries and Fresh Pickled Cucumbers.
Keywords: Swedish, meatballs, easy, classic