The Best Swedish Meatballs

By Cafe Delites · 60 min

Ingredients

Instructions

1. In a large bowl, combine the breadcrumbs, milk, cream (if using), egg, garlic, salt, black pepper, white pepper and Grillkrydda. Let it sit for about 10 minutes.
2. Add the onion, beef, pork and parsley. Mix gently with your hands until just combined, without overworking the meat.
3. Shape the mixture into about 24 small meatballs or 16 larger ones, lightly wetting your hands if it sticks.
4. Heat 1 tablespoon butter and 2 teaspoons olive oil in a large skillet over medium-high heat. Cook the meatballs in batches, turning as needed, until browned all over and cooked through. Transfer to a plate and loosely cover with foil.
5. In the same skillet, add 1/3 cup butter to the pan juices. Once melted, whisk in the flour and cook for 1 to 2 minutes, until lightly browned.
6. Slowly whisk in the vegetable broth and beef broth. Add the cream, soy sauce and Dijon mustard. Bring to a gentle simmer, scraping up the browned bits, and cook until the sauce thickens.
7. Taste the sauce before adding extra salt. Return the meatballs to the skillet, spoon the sauce over them and warm together for a couple of minutes before serving.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicOnionEggMilkCreamGround beefBreadcrumbGround pork