Swedish Meatballs Recipe

Prepare meat mixture

In a large bowl, combine ground beef and ground pork. Add finely chopped onion, minced garlic, breadcrumbs, egg, milk, salt, pepper, allspice, and nutmeg. Mix until just combined—avoid overmixing to keep the meatballs tender.

Shape and cook meatballs

Form the mixture into small, 1-inch meatballs. Heat butter or oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, approximately 7–10 minutes. Remove and set aside.

Make roux

In the same skillet used for the meatballs, reduce heat to medium. Add butter, and once melted, whisk in flour. Cook for 1–2 minutes, stirring constantly, until flour is golden brown.

Add liquid and simmer

Slowly whisk in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard. Stir and simmer for 5–7 minutes, until the sauce thickens.

Combine meatballs with sauce

Return the cooked meatballs to the skillet with the cream sauce. Simmer together for 5 minutes to allow the flavors to blend and the meatballs to reheat.

Boil potatoes

Peel and chop potatoes into chunks. Place in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook until potatoes are fork-tender, about 15–20 minutes.

Mash and mix

Drain the potatoes. Return to the pot and mash with butter, warm milk, salt, and pepper until smooth and creamy.

Serve Swedish meatballs over a bed of mashed potatoes. Spoon extra cream sauce over the top and serve with a side of lingonberry sauce for a traditional touch.