Ingredients
Meatballs
- 65 g (1/2 cup) breadcrumbs
- 1 small onion, finely chopped
- 45 ml (3 tbsp) olive oil
- 340 g (3/4 lb) lean minced beef
- 60 ml (1/4 cup) milk
- 1 egg
- 1 ml (1/4 tsp) ground nutmeg
- 1 pinch ground allspice
- Salt and pepper, to taste
Sauce
- 30 ml (2 tbsp) butter
- 30 ml (2 tbsp) unbleached all-purpose flour
- 250 ml (1 cup) chicken or beef broth
- 60 ml (1/4 cup) 35% cream
To Serve (optional)
- Boiled potatoes
- Lingonberry or cranberry jam
Instructions
- Toast breadcrumbs: Heat a large non-stick frying pan over medium-high heat. Add the breadcrumbs and dry-fry them, stirring continuously until golden brown. Transfer toasted breadcrumbs to a large bowl and set aside.
- Sauté onion: In the same pan, add 30 ml (2 tbsp) of olive oil and soften the finely chopped onion over medium heat. Season with salt and pepper. Once softened, pour the onion along with the oil into the bowl with the toasted breadcrumbs and mix. Allow to cool slightly.
- Mix meatball ingredients: To the breadcrumb and onion mixture, add the minced beef, milk, egg, ground nutmeg, ground allspice, salt, and pepper. Mix thoroughly until well combined.
- Form meatballs: Shape the mixture into meatballs using approximately 15 ml (1 tbsp) of mixture per meatball. Place formed meatballs on a plate and set aside.
- Brown meatballs: In the same pan, add remaining olive oil and butter. Brown half of the meatballs at a time over medium heat until evenly browned on all sides. Transfer browned meatballs to a separate plate.
- Make the sauce: Sprinkle the flour over the hot fat in the pan. Cook for 2 minutes, stirring constantly, until the flour turns golden. Gradually add the chicken or beef broth and cream while whisking continuously to prevent lumps. Bring the sauce to a boil.
- Simmer meatballs: Return the browned meatballs to the pan with the sauce. Cover and simmer gently for approximately 5 minutes, or until meatballs are cooked through. Add extra broth to thin the sauce if needed.
- Serve: Serve the Swedish meatballs hot with boiled potatoes and a side of lingonberry or cranberry jam if desired.
Notes
- Use lean minced beef to keep the meatballs tender but not too greasy.
- To achieve perfectly browned meatballs, avoid overcrowding the pan; brown them in batches if necessary.
- Lingonberry jam is the traditional accompaniment, adding a sweet and tart contrast to the savory meatballs.
- For gluten-free option, substitute breadcrumbs and all-purpose flour with gluten-free alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swedish