Description
Classic Swedish Meatballs made with a blend of ground beef and pork, simmered in a rich and creamy sauce flavored with Worcestershire, Dijon mustard, and dill pickle juice. These tender meatballs are browned to perfection and served in a luscious gravy, perfect for a comforting meal.
Ingredients
Scale
Meatballs
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 1 medium white onion, finely chopped (3/4 cup)
- 2 garlic cloves, minced (1 tablespoon)
- 1/4 cup whole milk
- 1 large egg
- 1 cup panko breadcrumbs
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups beef stock
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dill pickle juice
Instructions
- Make the meatballs: Combine the ground beef, ground pork, finely chopped onion, minced garlic, whole milk, egg, panko breadcrumbs, 1 1/2 teaspoons kosher salt, and black pepper in a large bowl. Gently mix everything together with your hands until just combined, taking care not to overwork the meat. Roll the mixture into 1 1/2-inch balls (about 2 tablespoons each) and arrange them on a large plate.
- Brown the meatballs: Heat olive oil in a large cast iron or heavy-bottomed skillet over medium heat. Add half of the meatballs and cook, turning occasionally with tongs, until browned evenly on all sides, about 8 minutes. Remove browned meatballs back to the plate and repeat with remaining meatballs. Do not clean the skillet as the browned bits will add flavor to the sauce.
- Make the sauce: In the same skillet, melt the unsalted butter over medium heat. Add the flour and continuously whisk until the mixture turns golden brown, about 1 to 2 minutes. Slowly add the beef stock and heavy cream while whisking continuously to prevent lumps. Increase heat to medium-high and continue whisking until the sauce gently simmers. Stir in Worcestershire sauce, Dijon mustard, and dill pickle juice. Taste and season with additional salt if needed.
- Add meatballs to sauce: Reduce heat to medium and carefully return the browned meatballs to the skillet with the sauce. Simmer for 5 to 7 minutes, stirring occasionally, until the meatballs are fully cooked through and the sauce thickens to coat the back of a spoon. Serve the meatballs warm with sauce.
Notes
- Using a combination of ground beef and pork adds great flavor and moisture to the meatballs.
- Do not overmix the meat mixture to keep the meatballs tender.
- Simmering the meatballs in the sauce finishes cooking them and imparts rich flavor.
- Dill pickle juice adds a subtle tang that balances the creaminess of the sauce.
- Serve the Swedish meatballs over egg noodles, mashed potatoes, or lingonberry jam for a traditional experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Swedish
Keywords: Swedish meatballs, creamy meatballs, ground beef and pork, traditional Swedish recipe, meatball sauce
