Classic Swedish Meatballs Recipe

Pour milk into panko bread crumbs and stir to make a panade. Let sit for at least five minutes.

Add the beef to the panade and separate it a little to mix ingredients evenly.

Add onion powder, freshly grated nutmeg, kosher salt, and fresh cracked pepper to the beef mixture.

Mix the ingredients with your hands until well combined, being careful not to overwork the mixture.

Weigh out one ounce portions of the mixture and form into meatballs.

Heat oil in a large saute pan and sear the meatballs, rotating to brown all sides.

Transfer the browned meatballs to a sheet pan.

In the same pan, melt butter and sprinkle flour over it, whisking to create a roux until lightly browned.

Add 1.5 cups of beef stock to the roux and whisk until boiling.

Add salt and half a cup of cream to the sauce, then lower the heat and add the meatballs back to the pan.

Cover and simmer on low for 10 minutes to cook the meatballs through.

Serve the meatballs with mashed potatoes, lingonberry jam, and chopped parsley, pouring over the cream sauce.

Equipment Needed

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