Swedish Tender Spiced Meatballs (Printable)

Savory Swedish meatballs with a creamy, spiced brown sauce ideal for family dinners and cozy meals.

# Ingredient List:

→ Meatballs

01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - ½ cup whole milk
06 - ½ cup fresh breadcrumbs
07 - 1 large egg
08 - ½ teaspoon ground allspice
09 - ½ teaspoon ground nutmeg
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - 2 tablespoons unsalted butter (for frying)

→ Creamy Brown Sauce

13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups beef broth
16 - ½ cup heavy cream
17 - 1 teaspoon Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - Salt and pepper, to taste

→ To Serve (Optional)

20 - Mashed potatoes
21 - Lingonberry jam
22 - Fresh parsley, chopped

# Directions:

01 - Soak breadcrumbs in milk for 5 minutes until softened.
02 - In a large bowl, mix ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, allspice, nutmeg, salt, and pepper gently until just incorporated.
03 - Form the mixture into 1-inch meatballs using damp hands and set aside.
04 - Melt 2 tablespoons butter in a skillet over medium heat and brown meatballs in batches for 6 to 8 minutes, turning to cook evenly; remove and keep warm.
05 - Using the same skillet, melt 2 tablespoons butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden.
06 - Slowly whisk in beef broth, scraping the pan to lift browned bits. Simmer for 3 to 4 minutes until sauce slightly thickens.
07 - Stir in heavy cream, Worcestershire sauce, Dijon mustard, and adjust salt and pepper to taste.
08 - Return meatballs to the skillet and gently simmer for 8 to 10 minutes until cooked through and sauce is creamy.
09 - Plate meatballs hot with optional mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • The meatballs stay impossibly tender because you're not overthinking the mixing—something I learned by doing it wrong first.
  • That brown sauce is silky and rich without being heavy, especially when you let the cream swirl in at just the right moment.
  • It feels like restaurant food but comes together in under an hour, making weeknight dinners feel genuinely special.
02 -
  • The moment you add cream is the moment you lower the heat slightly—high heat can make cream break and separate, which ruins the silky texture you're working toward.
  • Don't skip the resting time for meatball mixture; letting it chill for even thirty minutes makes them hold together better as they cook.
03 -
  • Make the meatball mixture the night before and chill it; they'll hold together better and the flavors will deepen while they rest.
  • If your sauce breaks or looks grainy when you add cream, whisk in a tablespoon of cold butter off heat and it usually comes back together smoothly.
Go Back