These Swedish meatballs combine ground chuck and pork with aromatic shallots and garlic, then browned and simmered in a rich, creamy sauce. The result is a tender, flavorful meatball with a luxurious gravy that's perfect served over mashed potatoes.
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In a large bowl, combine ground chuck, ground pork, diced shallots, chopped parsley, Italian breadcrumbs, allspice, heavy cream, whisked eggs, minced garlic, salt, and pepper.
Mix with your hands until just combined.
Using a 2-tablespoon cookie scoop, portion the mixture and roll into meatballs.
In a large pan or skillet over medium heat, add a little oil and brown the meatballs on all sides.
Remove the browned meatballs from the pan and set them aside.
In the same pan, melt the butter. Whisk in the flour and cook for about a minute to form a roux.
Gradually whisk in the Chardonnay, followed by the beef stock. Add the allspice, salt, and pepper.
Stir in the heavy cream, sour cream, and soy sauce until the gravy is smooth.
Return the meatballs to the pan, coating them in the gravy. Let them simmer in the sauce for about 5 minutes.
To serve, create a bed of mashed potatoes on a plate.
Top the potatoes with the meatballs and a generous amount of gravy. Garnish with fresh parsley.
Store cooked meatballs and gravy together in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Yes. Shape the meatballs and refrigerate up to 24 hours before browning, or freeze formed meatballs for up to 3 months. Cook from frozen, adding 2–3 minutes to browning time.
Swedish meatballs use allspice and a cream-based gravy, while Italian meatballs typically use oregano and tomato sauce. Swedish versions are also often smaller and more delicate.
Sour cream works well and adds tang. Half-and-half will lighten the sauce. Avoid milk alone, as it won't reduce to the proper consistency.
An internal thermometer should read 160°F (71°C). They should feel firm when pressed, not soft or spongy.
Yes. A single ground meat works, though the traditional blend of chuck and pork offers better flavor depth and texture.
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