Name: Swedish Meatballs in Creamy Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Swedish
Ingredients: 250 g Ground beef; 250 g Ground pork; 1 medium Yellow onion; 1 large Egg; 60 g Panko breadcrumbs; 300 ml Beef broth; 200 ml Heavy cream; 30 g Butter; 30 g All-purpose flour; 0.5 tsp Ground allspice

Instructions

Finely dice Yellow onion and mix with Ground beef, Ground pork, Egg, Panko breadcrumbs, Ground allspice, salt and pepper.
Mixing meatball mixture
✓ Checkpoint: Mixture holds together when squeezed
Form mixture into 20-24 small meatballs, about 3 cm each.
Forming meatballs
✓ Checkpoint: Even size for uniform cooking
Melt Butter in skillet over medium heat. Brown meatballs in batches, turning until golden on all sides.
Browning meatballs
✓ Checkpoint: Deep golden crust on all sides
💡 Chef's Tip: Do not overcrowd pan
Remove meatballs. Whisk All-purpose flour into remaining fat, cook 1 minute. Gradually whisk in Beef broth and Heavy cream until smooth and thickened.
Making gravy
✓ Checkpoint: Sauce coats back of spoon
Return meatballs to sauce. Simmer gently 5 minutes until cooked through.
Simmering meatballs
✓ Checkpoint: Internal temperature 71°C

Storage

Refrigerator: 3 days

Freezer: 2 months

Cool completely before refrigerating or freezing. Sauce may thicken when chilled.

Reheating: Reheat gently on stovetop with splash of broth or cream. Stir frequently.

Variations

Ikea-Style: Add 1 tsp soy sauce to sauce and serve with lingonberry jam
Extra Creamy: Increase cream to 300 ml and add 1 tbsp Dijon mustard
Spicy Version: Add 1/4 tsp cayenne and 1 tsp smoked paprika to meat mixture

Swedish Meatballs in Creamy Sauce

Ingredients

Equipment

Instructions

Nutrition

Storage

Variations