Name: Swedish Meatballs
Total time: 50 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 1/2 cup panko breadcrumbs; 1/3 cup whole milk; 1 lb ground beef; 1/2 lb ground pork; 1 small yellow onion; 1 large eggs; 1 tsp ground allspice; 1/2 tsp ground nutmeg; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 4 tbsp unsalted butter; 1 tbsp vegetable oil; 3 tbsp all-purpose flour; 1 1/2 cup beef broth; 1/2 cup heavy cream; 1 tsp soy sauce; 8 oz egg noodles; 1 jar lingonberry jam; 2 tbsp fresh parsley

← Recipes · Comfort Food · Swedish Meatballs

780 cal42g protein48g carbs46g fat980mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Swedish Meatballs

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Comfort Food50 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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panko breadcrumbs1/2 cups

whole milk1/3 cups

ground beef1 lb

ground pork1/2 lb

yellow oniongrated on a box grater1 small

eggs1 large

ground allspice1 tsp

ground nutmeg1/2 tsp

kosher salt1 1/2 tsp

black pepperfreshly ground1/2 tsp

unsalted butterdivided4 tbsp

vegetable oil1 tbsp

all-purpose flour3 tbsp

beef broth1 1/2 cups

heavy cream1/2 cups

soy sauce1 tsp

egg noodles8 oz

lingonberry jamfor serving1 jar

fresh parsleychopped2 tbsp

Cook it to

Ground beef160°F / 71°C

Ground pork160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Stir the panko and milk together in a large bowl and let them sit for 5 minutes until the crumbs have soaked up the milk and look like a thick paste.

2Add the grated onion, egg, allspice, nutmeg, salt and pepper to the bowl and mix. Add the beef and pork and mix with your hands just until combined; overworking makes tough meatballs.

3Wet your hands and roll the mixture into smooth balls about 1 inch across, setting them on a tray as you go.

4Heat 1 tbsp of the butter and the vegetable oil in a large skillet over medium heat. Brown the meatballs in two batches, turning gently, for about 6 minutes per batch until deeply golden on all sides. Move them to a plate and leave the browned bits in the pan.

5Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions. Drain and toss with a little butter if you like.

6Lower the skillet heat to medium and melt the remaining 3 tbsp butter in the same pan. Whisk in the flour and cook for 1 minute, scraping up the browned bits, until it smells toasty.

7Slowly whisk in the beef broth, then the heavy cream and soy sauce. Simmer for 3 to 4 minutes, stirring, until the gravy coats the back of a spoon. Taste and add a pinch of salt or pepper if needed.

8Return the meatballs and any juices to the skillet, spoon the gravy over them, and simmer gently for 8 to 10 minutes until the meatballs are cooked through (160°F in the center) and the gravy is glossy.

9Serve the meatballs and gravy over the noodles, scatter with parsley, and put the lingonberry jam on the table for spooning alongside.