Empty My Fridge
The Best Swedish Meatballs
Ingredients
- Bread4 slices
- Heavy cream1 ½ cups
- Onion powder1 tsp
- Garlic powder¾ tsp
- Ground beef1 lb
- Ground pork1 lb
- Egg1
- Brown sugar2 tbsp + 1–2 tsp
- Salt3 tsp
- Black pepper1
- Butter2 tbsp
- Flour2 tbsp
- Beef broth1 ½ cups
- Worcestershire sauce1 tbsp
- Nutmeg
Instructions
- Soak the white bread (crusts removed) in the heavy cream for 5-10 minutes, then mash it into a paste with a spoon or your hands.
- Mix the bread paste in a large bowl with the garlic powder, onion powder, beef, pork, egg, brown sugar, salt and pepper until well combined.
- Roll into small meatballs. If the mixture is too wet to handle, add a little panko or a tablespoon of cornstarch to firm it up.
- Preheat the oven to 400°F. Arrange the meatballs on a sheet pan or baking dish and bake for 20-25 minutes, until cooked through.
- In a large skillet, saute pan or braiser, melt the butter over medium heat.
- Whisk in the flour and let it bubble for 2-3 minutes.
- Slowly add the beef broth, stirring after each addition, until a smooth gravy forms.
- Stir in the heavy cream, then season with Worcestershire sauce, brown sugar, salt and nutmeg (if using). Adjust the seasoning to taste.
- Add the baked meatballs to the gravy. Cover to keep warm, or keep them in the oven on low heat until serving so they stay tender in the sauce.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
EggCreamBrown sugarHeavy creamBreadGround beefGround pork
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