Swedish Meatballs
This recipe guides you through creating classic Swedish Meatballs with a rich, creamy gravy. It involves preparing a seasoned meat mixture, portioning and browning the meatballs, then finishing them in the oven while you prepare a flavorful roux-based sauce in the same pan. The dish yields tender meatballs perfect for a comforting meal.
Equipment
- 1 Stand Mixer With paddle attachment
- 1 12-inch Straight-Sided Saute Pan For browning meatballs and making gravy
- 1 Kitchen Scale For precise 1-ounce portions
- 1 Sheet Pan For shaping and holding meatballs
- 1 Whisk For gravy
Ingredients
Main
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter divided
- 1/2 cup finely chopped onion
- A pinch plus 1 teaspoon kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Instructions
- Preheat oven to 200 degrees F.
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
- Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
- Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.
Notes
For perfectly tender meatballs, avoid overmixing the meatball mixture; beat just until combined to prevent a tough texture. Chilling the mixture for 30 minutes before shaping will make handling much easier. Ensure your sauté pan is adequately hot to achieve a golden-brown crust on the meatballs, which locks in flavor, but avoid overcrowding the pan to maintain temperature. The clarified butter is excellent for browning without burning. When making the gravy, gradually whisk in the beef stock to ensure a smooth, lump-free consistency, and allow it to simmer gently to thicken to your desired richness. Serve these classic meatballs with mashed potatoes and lingonberry jam for an authentic Swedish experience.