Swedish Tender Meatballs Cream (Print Version)

Tender spiced meatballs in a creamy brown sauce with a comforting Scandinavian touch.

# Components:

→ Meatballs

01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - 1/2 cup whole milk
06 - 1/2 cup fresh breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon ground allspice
09 - 1/2 teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 2 tablespoons unsalted butter (for frying)

→ Creamy Brown Sauce

13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups beef broth
16 - 1/2 cup heavy cream
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper to taste

→ To Serve (Optional)

20 - Mashed potatoes
21 - Lingonberry jam
22 - Fresh parsley, chopped

# Directions:

01 - Soak breadcrumbs in milk for 5 minutes until softened.
02 - In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, finely chopped onion, minced garlic, egg, ground allspice, ground nutmeg, salt, and black pepper. Mix gently until just combined.
03 - With damp hands, roll the mixture into 1-inch meatballs and set them aside.
04 - Heat 2 tablespoons butter in a large skillet over medium heat. Fry meatballs in batches, turning regularly, until browned evenly, about 6 to 8 minutes. Remove meatballs and keep warm.
05 - Melt 2 tablespoons butter in the same skillet. Whisk in flour and cook for 1 to 2 minutes.
06 - Gradually whisk in beef broth, scraping up browned bits from the skillet. Simmer for 3 to 4 minutes until the sauce thickens slightly.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
08 - Return meatballs to the sauce and simmer gently for 8 to 10 minutes until cooked through and the sauce is creamy.
09 - Serve hot with mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • They're elegant enough for guests but easy enough for a weeknight, and the sauce does the heavy lifting.
  • That nutmeg-allspice combination is a flavor moment that feels fancy without any fuss.
  • One pot, one sauce, and suddenly dinner feels like a special occasion.
02 -
  • If you overwork the meatball mixture, they become rubbery—a light hand wins every time, even if it feels like you're not mixing enough.
  • Don't skip browning the meatballs; those caramelized edges are where umami lives, and it transforms the entire dish.
  • Gradual whisking when adding broth prevents lumps from forming in your sauce, so patience during that step pays off.
03 -
  • Use a mix of butter and neutral oil for browning if your kitchen gets hot easily; the oil raises the smoke point and helps achieve deeper color.
  • Taste the sauce before returning the meatballs to it so you can season it properly—once they're in, it's harder to adjust.
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