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Classic Swedish Meatballs

Classic Swedish meatballs are browned in a skillet, then simmered in a creamy beef gravy with Worcestershire sauce. The meatballs are gently seasoned with allspice and nutmeg and finished until their centers reach 160°F.
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Prep Time 15 minutes
Cook Time 30 minutes
standing 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Swedish
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 0.5 cup plain breadcrumbs
  • 0.5 cup whole milk
  • 1 egg large
  • 0.5 yellow onion small, finely grated
  • 1 lb ground beef 85% lean
  • 0.5 lb ground pork
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp ground allspice
  • 0.125 tsp ground nutmeg
  • 1 tbsp neutral oil
For the sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce

Equipment

  • 1 12-inch skillet

Method
 

Make the meatballs
  1. Stir the breadcrumbs and milk together in a large bowl and let stand for 5 minutes.
  2. Add the egg, onion, beef, pork, salt, pepper, allspice, and nutmeg; mix gently until just combined.
  3. Shape the mixture into about 24 meatballs, each about 1 1/2 inches across.
  4. Heat the oil in a 12-inch skillet over medium-high heat.
  5. Brown the meatballs in batches on all sides, about 5–7 minutes per batch, then transfer them to a plate.
Make the sauce
  1. Pour off excess fat from the skillet, leaving the browned bits.
  2. Add the butter and melt over medium heat.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the broth, scraping up the browned bits.
  5. Whisk in the cream and Worcestershire sauce.
  6. Bring to a gentle simmer and cook for 3–5 minutes, until lightly thickened.
  7. Return the meatballs and any accumulated juices to the skillet.
  8. Simmer for 5–8 minutes, turning them occasionally, until the centers reach 160°F.

Notes

For tender meatballs, mix the meat just until combined. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 3 months. For a lighter sauce, half-and-half can replace the heavy cream.