Tender Swedish meatballs smothered in a velvety gravy may be the ultimate comfort food. The secret to making them extra juicy is using a panade, a mixture of starch and liquid that acts as a binder. Here, the torn bread absorbs the milk, then is distributed throughout the meat mix to ensure the meatballs stay moist and tender when cooked. Serve this classic version over mashed potatoes or buttered egg noodles.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 slices white bread, torn into chunks (about 2 cups)
- 1/2 cup milk
- 12 ounces ground beef (80/20)
- 8 ounces ground pork
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 large egg, beaten
- 1/2 small onion, grated
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves, chopped
- 3 tablespoons all-purpose flour
- 2 1/2 cups low-sodium beef broth
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh Italian parsley
- Lingonberry preserves, for serving
Instructions
- For the meatballs: Position an oven rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment.
- Put the bread in a small bowl and pour over the milk. Let soak until softened, 2 to 3 minutes. Squeeze out excess milk, then put the squeezed bread in a large bowl and add the beef, pork, salt, allspice, nutmeg, egg, onion and several grinds of pepper.
- Scoop heaping tablespoons of the mixture and roll into balls about 1 inch in diameter. (You should have about 36 meatballs.) Arrange on the prepared baking sheet. Bake on the top rack until cooked through and golden brown, 15 to 17 minutes.
- For the sauce: Meanwhile, melt the butter in a large skillet over medium heat. Add the thyme and let sizzle for a few seconds, then sprinkle in the flour and stir to make a paste. Cook, stirring, until the paste darkens a shade or two, about 2 minutes. Whisk in the beef broth and cream and bring to a vigorous simmer. Simmer until slightly thickened, 3 to 4 minutes. Whisk in the Dijon, Worcestershire, salt and several grinds of pepper. Keep warm until serving.
- When the meatballs are done, return the sauce to a simmer and add the meatballs. Stir to coat them in the sauce. Simmer just to blend the flavors, 1 to 2 minutes. Stir in the parsley and serve with lingonberry preserves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 430 |
| Total Fat | 31 g |
| Saturated Fat | 14 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 127 mg |
| Sodium | 628 mg |
Reviews
easy and delicious
Great, my picky kid loved it
I guess the title should read “Best Americanized Swedish Meatballs” Not every recipe is as such, if it appeals to you try it, if it doesn’t, move on. Dont be cranky and give something you didnt make a 1 star, leave for people who actually try making the recipe.