Can I make Swedish meatballs ahead of time?

Yes. Form and refrigerate meatballs up to 24 hours before cooking, or freeze for up to 3 months. Cook from frozen, adding 2–3 minutes to pan-fry time.

What's the best beef-to-pork ratio?

A 1:1 blend keeps meatballs tender while maintaining structure. Pure beef makes them dense; pure pork makes them too soft.

Why do my meatballs fall apart?

Ensure the egg and breadcrumbs are fully incorporated, and don't overwork the mixture. Chill for 15 minutes before cooking if needed.

Can I use sour cream instead of heavy cream?

Yes. Sour cream adds tang and works well, but add it off-heat at the end to prevent curdling.

What should I serve these with?

Egg noodles, buttered rice, or mashed potatoes are traditional. Lingonberry jam or pickled cucumber are classic Scandinavian sides.

Creamy Swedish Meatballs with Beef and Pork

Name: Creamy Swedish Meatballs with Beef and Pork
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Scandavian
Ingredients: ¼ cup plain breadcrumbs (35g, $0.08*); ¼ tsp ground nutmeg ($0.02); ¼ tsp allspice ($0.02); ¼ tsp garlic powder ($0.02); ½ tsp salt ($0.02); 1 lb. ground beef and pork blend (16 oz., $3.97**); ½ yellow onion (grated (80g, ⅓ cup) $0.20); 1 large egg (lightly whisked, $0.16); 1 Tbsp vegetable oil ($0.04); 3 Tbsp butter ($0.34); 4 Tbsp all-purpose flour (40g, $0.02); 2 cups beef broth ($0.26***); 1 tsp Worcestershire sauce ($0.02); ¼ tsp black pepper (freshly cracked, $0.04); ⅛ tsp ground nutmeg ($0.01); ⅓ cup heavy cream (2.67 oz., $0.44****); 1 Tbsp fresh parsley (chopped, $0.26)

1

Gather and prepare all ingredients.

2

To make the meatballs, in a medium bowl, combine the breadcrumbs, ¼ tsp nutmeg, allspice, garlic powder, and salt.

3

Meanwhile, add the beef and pork blend and grated onions to a large bowl. Lightly whisk the egg, then add it to the bowl with the meat. Lastly, add the breadcrumb mixture.

4

Use your hands to mix the meat and seasonings until evenly combined, but avoid overmixing.

5

Evenly divide and shape the meat mixture into 16 meatballs, about 1.5 Tbsp each (1.4 oz, 40g), packing tightly.

6

Add the vegetable oil to a large skillet and heat over medium. Once hot, carefully add the meatballs. Cook for three minutes on each side, or until well browned. The meatballs do not need to be cooked through at this point. Remove the browned meatballs from the skillet and set aside. (My pan was large enough to cook all the meatballs at one time. Make sure not to overcrowd the pan and work in batches if necessary.)

7

Add the butter and the flour to the skillet. Whisk the butter and flour together as the butter melts. Cook the butter and flour mixture for about two minutes.

8

Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will thicken, 3-5 minutes.

9

Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream. Taste the cream sauce and adjust the salt or seasonings to your liking.

10

Return the meatballs to the skillet and stir to coat in the sauce. Heat the meatballs over low, stirring occasionally, until heated through, about 5 minutes.

11

Garnish with fresh parsley and enjoy.