Swedish Meatballs Recipe

Soak breadcrumbs

In a small bowl, combine the dry breadcrumbs and milk. Stir and let sit 5 minutes until the milk is absorbed and mixture is moistened.

Prepare aromatics

Finely grate the onion into a bowl and squeeze out excess moisture with your hands or a paper towel. Add the grated onion to a large mixing bowl along with the minced garlic, Worcestershire sauce, allspice, nutmeg, salt, and pepper.

Mix meatball mixture

Add ground beef, ground pork, ground bacon, the soaked breadcrumbs, and the egg to the bowl with the aromatics. Using your hands or a sturdy spoon, gently mix until just combined. Do not overwork the meat or meatballs will become tough.

Portion meatballs

Using a small cookie scoop or a tablespoon, portion the mixture into 1 - 1.25 inch meatballs (about 15–18 meatballs). Roll each portion lightly between your palms to form compact rounds; avoid packing too tightly.

Pan-fry meatballs

Heat a large skillet over medium heat and add 2 tablespoons vegetable oil. When oil shimmers, add meatballs in a single layer without crowding. Cook, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes depending on size. Work in batches if necessary and transfer cooked meatballs to a plate lined with paper towels.

Finish in oven (optional)

If meatballs brown quickly but are not cooked through, place them on a rimmed baking sheet and finish in a 375°F (190°C) oven for 5–8 minutes until interior reaches 160°F (71°C).

Sauté mushrooms and shallot

In a clean skillet over medium-high heat, melt 1 tablespoon butter. Add sliced mushrooms and spread into a single layer. Let cook undisturbed 2–3 minutes to develop color, then stir. Add the remaining 1 tablespoon butter and the minced shallot; cook 2–3 more minutes until mushrooms are golden and shallot is softened.

Deglaze

Pour in the white wine or sherry and use a wooden spoon to scrape any brown bits from the pan. Cook until the liquid is reduced by about half, 1–2 minutes.

Build the sauce

Add the beef stock, thyme, Dijon mustard, and soy sauce. Stir and simmer 1–2 minutes. Reduce heat to medium-low and pour in the heavy cream, stirring to combine. Allow the sauce to simmer gently until it thickens slightly, about 3–4 minutes.

Adjust thickness (optional)

If you prefer a thicker sauce, stir the cornstarch into the cold water to make a slurry, then whisk it into the simmering sauce and cook 1–2 minutes until the sauce thickens.

Season and finish

Taste and season with kosher salt and freshly ground black pepper. Stir in chopped parsley.

Combine with meatballs

Return the cooked meatballs to the pan with the sauce and gently toss to coat. Simmer together 2–3 minutes so meatballs absorb flavor and reach serving temperature. If sauce needs loosening, add up to 2 tablespoons more stock or cream.

Hors d'oeuvres assembly

For passed hors d'oeuvres, thread each warm meatball onto a toothpick or small skewer and spoon a little of the mushroom cream sauce over the top just before serving. Arrange on a warm tray and garnish with a small sprinkle of chopped parsley.

Plated option

For small plated bites, place a spoonful of buttered egg noodles or mashed potatoes on a tasting spoon or small plate, set a meatball on top, and ladle 1–2 tablespoons of sauce over it. Garnish with parsley.

Make-ahead and reheat

Meatballs can be cooked ahead and refrigerated for up to 2 days. Reheat gently in the mushroom cream sauce over low heat until warmed through, stirring occasionally.