swedish meatballs

Swedish Meatballs

Swedish meatballs in a light cream sauce are delicious on their own or served over noodles.

Servings: About 50 mini meatballs (serves 4-6 for a main course, 10-12 as an appetizer)

Ingredients

For the Meatballs

  • 2 large eggs
  • 1/2 cup heavy cream
  • 1-1/2 cups cubed white sandwich bread, crusts removed (you'll need about 4 slices)
  • 1 pound ground pork
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 1-1/2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 pound ground beef (85% lean)

For the Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 3 cups low sodium chicken broth
  • 2 tablespoons packed light brown sugar (see note below recipe)
  • 1 cup heavy cream
  • 1-1/4 teaspoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon lemon juice, from one lemon
  • Finely chopped parsley, for garnish (optional)

Instructions

For the Meatballs

  1. Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray the rack very generously with nonstick cooking spray.
  2. Whisk the eggs and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on low speed until combined (so it doesn't splatter), then increase the speed to high and beat until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary. Using wet hands, form the meat mixture into 1-1/2-inch round meatballs and place on the prepared rack. (The mixture is very sticky and wet hands help; keep wetting your hands as you go). Bake for about 20 minutes, until just done.
  4. Note: You'll notice that the rack will leave little marks on the meatballs but they will not be too noticeable once the meatballs are covered with sauce.

For the Sauce

  1. While the meatballs are cooking, make the sauce. In a large sauté pan over medium-high heat, melt the butter. Add the flour and cook, whisking constantly, until flour is golden and fragrant, about 1 minute. (Careful not to burn; it goes from golden to burnt quickly.) Whisk in the chicken broth, getting rid of any lumps. Add the brown sugar and bring back to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides of the pan occasionally, until sauce is slightly thickened and reduced, about 10 minutes. Add the cream, soy sauce and pepper and bring to a boil. Reduce the heat to medium and cook, whisking and scraping down the sides occasionally, until the sauce is thick enough to coat a spoon, about 10 minutes. Add the cooked meatballs to the sauce and simmer, turning occasionally to coat with the sauce, until heated through. Stir in the lemon juice, taste and adjust seasoning if necessary, then serve.
  2. Note: The cream sauce is a touch sweet. For a less sweet sauce, you can reduce or omit the brown sugar.
  3. Freezer-Friendly Instructions: The meatballs (without the sauce) can be frozen for up to 3 months. When ready to serve, prepare the sauce and reheat the meatballs in the sauce until hot in the center.

Pair with

Nutrition Information

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  • Serving size: 1 meatball
  • Calories: 89
  • Fat: 7g
  • Saturated fat: 3g
  • Carbohydrates: 2g
  • Sugar: 1g
  • Fiber: 0g
  • Protein: 4g
  • Sodium: 121mg
  • Cholesterol: 31mg