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Swedish Meatballs

Remember those family Sundays around a generous table... This dish is a little bit like that: a comforting aroma, an explosion of flavors, and disconcerting ease! Get ready to discover the recipe for the famous Swedish meatballs, a dish as simple to make as it is delicious.
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Servings: 4 persons
Cuisine: Swedish
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 300 g ground beef (I like to use extra-lean beef)
  • 200 g ground pork (or 500 g of ground beef for a 100% beef version)
  • 1 egg (to bind everything together)
  • 50 ml milk (for a soft texture)
  • 50 g bread crumbs (gives body to the meatballs)
  • 1 onion finely chopped (for a subtle taste)
  • 1 pinch ground nutmeg (a touch of spice)
  • 1 pinch allspice (optional, for a little bit of heat)
  • salt and freshly ground black pepper (to taste)
  • butter or vegetable oil (I use a mixture of both)
For the cream sauce
  • 30 g butter (for the base of the sauce)
  • 2 tablespoons flour (to thicken)
  • 30 cl beef broth (or poultry broth for a lighter version)
  • 10 cl heavy cream (for the richness of the sauce)
  • 1 teaspoon soy sauce (optional, for a little umami note)
  • salt and freshly ground black pepper (adjust to your taste)

Equipment

  • small skillet
  • Large bowl
  • Large skillet

Method
 

  1. Melt a knob of butter in a small skillet over medium heat. Sauté the chopped onion until translucent. Remove from heat and let cool completely.
  2. In a bowl, mix the breadcrumbs and milk. Let stand for 5 minutes to allow the breadcrumbs to soak. This is important for a perfect texture.
  3. In a large bowl, combine the minced meats, egg, cooled onion, milk/breadcrumb mixture, nutmeg, allspice (if used), salt and pepper. Mix well until a homogeneous mixture is obtained. Avoid working the meat too much, it could make them hard.
  4. Using slightly moistened hands, form meatballs 2.5 to 3 cm in diameter. The more regular they are, the more evenly they will cook.
  5. Heat a little oil or butter in a large skillet over medium heat.
  6. Brown the meatballs on all sides, about 5 to 6 minutes in total, until well colored. Set aside the meatballs on a plate and cover to keep warm.
  7. In the same skillet, melt the butter over low heat.
  8. Add the flour and whisk vigorously to form a roux. Cook the roux for 1 to 2 minutes, stirring constantly, until it is lightly browned. This is the key to a creamy sauce!
  9. Gradually add the hot broth, whisking constantly to prevent lumps from forming. Pour little by little so that the flour can hydrate well.
  10. Add the heavy cream and soy sauce (if used).
  11. Salt and pepper to taste. Simmer over low heat, stirring occasionally, until the sauce has slightly thickened.
  12. Return the cooked meatballs to the sauce and simmer gently for a few minutes to reheat them.
  13. Serve immediately with mashed potatoes, pasta, or rice.

Notes

Feel free to customize your recipe! You can add mushrooms, bacon or chopped spinach to the preparation of the meatballs. For a spicier sauce, add a pinch of paprika or cayenne. If you don't have heavy cream, thick liquid cream works perfectly.