One Pot Swedish Meatballs

In a mixing bowl, combine the breadcrumbs and milk. Let them soak for a few minutes until the breadcrumbs have absorbed the milk.

In a separate large bowl, combine the ground beef, sausage meat and pork. Add the soaked breadcrumbs, finely chopped onion, minced garlic, ground allspice, ground nutmeg, ground black pepper, salt, and the egg. Mix everything together thoroughly until well combined.

With your hands slightly moistened, shape the meat mixture into small, bite-sized balls. Make them about the size of cherry tomatoes, depending on your preference.

Heat a large skillet over medium heat and add the butter. Once the butter has melted and is sizzling, carefully place the meatballs in the skillet, making sure not to overcrowd them. Cook them in batches if necessary.

Fry the meatballs for about 10-12 minutes, turning them occasionally, until they are browned on all sides and cooked through. You can check for doneness by cutting one meatball in half to ensure there is no pinkness in the center. Transfer the cooked meatballs to a plate and set them aside.

In the same skillet, melt the butter for the cream sauce over medium heat. Add the flour and whisk continuously for about a minute to create a roux.

Gradually pour in the beef or vegetable broth while whisking constantly to prevent lumps from forming. Continue whisking until the sauce thickens.

Reduce the heat to low and stir in the heavy cream and soy sauce (if using). Allow the sauce to simmer gently for a few minutes until it reaches a creamy consistency. Taste and season with salt and pepper according to your preference.

Add the cooked meatballs back to the skillet and coat them with the creamy sauce. Let them simmer in the sauce for a few minutes to heat through.

Once ready, transfer the Swedish Meatballs and cream sauce to a serving dish.

Equipment Needed

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