The Best Swedish Meatballs
Total Time
1 hour 30 minutes
Prep Time
30 minutes
Cook Time
1 hour
Rating
4.9 out of 5 stars
(737)
Ingredients
5-6 servings
- 4 slices white bread, no crusts
- 1/2 cup heavy cream
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 pound ground beef (I use 85/15)
- 1 pound ground pork (you can also sub with another pound of ground beef instead)
- 1 egg
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- a few shakes of black pepper
- 2 tablespoons butter (you can also use some drippings from the baked meatballs)
- 2 tablespoons flour
- 1 1/2 cups beef broth (more as needed)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce (more to taste)
- 1-2 teaspoons brown sugar
- 1 teaspoon kosher salt (to taste – I recommend adding it last so you can taste and adjust for how much you want)
- Very slight dash of nutmeg (optional)
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Preparation
Chef’s notes
You can use all ground beef instead of half beef, half pork.
The gravy thickens and the meatballs become more tender as they rest in the sauce. Make in the afternoon for a few hours to settle in before serving.
A make-ahead option is to make the meatballs, and either bake and freeze them, or freeze them raw and bake on the day of serving.
Using store-bought meatballs is an easy alternative.
The cucumber salad is important for balancing the meal!