Easy Swedish Meatballs Recipe

Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.

Combine the pork, beef, onion, garlic, breadcrumbs, egg, milk, and ¼ teaspoon each of salt and pepper in a bowl. Combine using your hands, working the mixture gently so as not to overwork the meat.

Roll the meatball mixture into 1-inch balls and place them on the parchment paper-lined baking sheet. Heat a lightly oiled skillet to medium-high and add the meatballs, rolling them in the pan until browned on each side. Return them to the parchment and place the pan in the oven. Bake for 15 minutes, or until nearly cooked through.

While the meatballs are in the oven, prepare the sauce. In the same skillet, melt butter over medium-low heat. Whisk in the flour, incorporating it into the butter until it has formed a golden paste. Do not allow it to burn.

Pour in 1 cup of beef broth and whisk vigorously to incorporate. Once it has thickened slightly, add the remaining 1 cup of broth and stir to combine.

Add the Worcestershire, mustard, and nutmeg, and stir to combine. Bring the sauce to a simmer, then add the heavy cream and stir to combine. Simmer, stirring frequently until thickened so the cream does not burn, about 10 minutes. Season with salt and pepper, to taste.

Once thickened, add the baked meatballs to the gravy and stir to coat.

To serve, top with parsley.

Allergens