Simple Swedish Meatballs with Cream Sauce for Family Dinner
Simple Swedish Meatballs with Cream Sauce for Family Dinner
Ingredients
- 1/2 cup breadcrumbs 50 g
- 1/4 cup milk 60 ml
- 1 small onion finely chopped
- 1 lb ground beef 450 g
- 1/2 lb ground pork 225 g
- 1 egg beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 2 tbsp butter 28 g
- 2 tbsp olive oil 30 ml
- 2 tbsp all-purpose flour 16 g
- 2 cups beef broth 475 ml
- 1 cup heavy cream 240 ml
- 1 tsp Worcestershire sauce
- Fresh parsley chopped (optional, for garnish)
Instructions
- In a small bowl, soak the breadcrumbs in milk for 5 minutes until soft.
- In a large bowl, combine the soaked breadcrumbs, chopped onion, ground beef, ground pork, beaten egg, salt, pepper, and allspice. Mix gently until just combined.
- Shape the mixture into small meatballs, about 1 inch (2.5 cm) in diameter.
- Heat butter and olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through, about 7-8 minutes. Remove meatballs and set aside.
- In the same skillet, sprinkle the flour over the fat and whisk to form a roux. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in beef broth, scraping up any browned bits from the pan. Bring to a simmer.
- Stir in heavy cream and Worcestershire sauce. Simmer until the sauce thickens, about 5 minutes.
- Return the meatballs to the skillet and gently coat them in the sauce. Cook together for another 5 minutes to combine flavors.
- Garnish with chopped parsley if desired and serve hot with mashed potatoes or egg noodles.
Swedish meatballs are a beloved comfort food known for their tender texture and rich, creamy sauce. This easy Swedish meatballs recipe brings together simple ingredients to create a dish that feels special yet is straightforward enough for beginners and busy families.
You’ll love this recipe because it uses common pantry staples and comes together quickly for a weeknight dinner. The meatballs are perfectly seasoned with allspice and onion, and the creamy sauce is rich without being heavy. It’s a delightful way to enjoy classic European flavors with minimal effort.
Expert Tips and Variations:
– Gently mix meatball ingredients to avoid tough meatballs.
– Browning meatballs in batches ensures a nice crust and prevents overcrowding.
– For a lighter sauce, swap heavy cream with half-and-half.
– Try adding a pinch of nutmeg or a dash of mustard to the sauce for extra flavor.
– Serve over mashed potatoes, egg noodles, or rice to complete the meal.
Storage and Reheating Advice:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave in short bursts until warmed through. Be careful not to overcook when reheating to keep the meatballs tender.
Food Safety Advice:
Make sure the meatballs reach an internal temperature of 160°F (71°C) when cooking to ensure they are safe to eat. Refrigerate leftovers promptly and reheat thoroughly before serving.
Frequently Asked Questions:
Can I freeze Swedish meatballs? Yes, cooked meatballs with sauce freeze well for up to 3 months. Thaw in the refrigerator before reheating.
What sides go best with Swedish meatballs? Classic choices include mashed potatoes, buttered egg noodles, or steamed green beans.
Is this recipe dairy-free? To make it dairy-free, substitute heavy cream with coconut cream and replace butter with a neutral oil.
How do I keep meatballs tender? Soaking breadcrumbs in milk and gentle mixing help keep meatballs moist and tender.
