Description
Classic Swedish Meatballs recipe featuring tender meatballs made from a blend of ground pork and beef, seasoned with aromatic spices, and simmered in a rich, creamy mushroom gravy. Served traditionally with lingonberry jam and pasta, this comforting dish brings a taste of Sweden to your table.
Ingredients
Scale
Meatball Mixture
- 1/2 cup Whipping Cream
- 2 slices White Bread
- 0.5 pound Ground Pork
- 0.5 pound Ground Beef
- 1 Egg
- 1 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Ground Allspice
Cooking & Sauce
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Butter
- 8 ounces Baby Bella Mushrooms
- 1 Onion
- 1/2 cup Water
- 1 teaspoon Beef Bouillon Powder
- 1 cup Whipping Cream
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon Ground Nutmeg
To Serve
- Lingonberry Jam (to taste)
- Fresh Dill (to taste)
- Fresh Thyme (to taste)
- Pasta (as needed)
Instructions
- Soak Bread: Place the 2 slices of white bread in a large bowl and cover them with 1/2 cup whipping cream. Let the bread soak for 5 to 10 minutes until it softens.
- Prepare Meatball Mixture: Add to the soaked bread 0.5 pound ground pork, 0.5 pound ground beef, 1 egg, 1 1/2 teaspoons kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground allspice. Using wet hands to prevent sticking, thoroughly combine all ingredients, breaking the softened bread into small pieces. Shape the mixture into about 16 golf ball-sized meatballs.
- Brown Meatballs: Heat a large skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. Place half of the meatballs in the pan, leaving space between each. Reduce heat to medium and cook for 4 to 6 minutes, gently turning occasionally until browned on most sides. Transfer browned meatballs to a plate and repeat with the remaining meatballs. The meatballs will not be fully cooked at this stage, which is expected.
- Sauté Mushrooms and Onion: In the now-empty skillet, add 2 tablespoons butter. Add 8 ounces sliced baby bella mushrooms and 1 chopped onion, sautéing for 5 to 6 minutes until they sweat and begin to brown.
- Deglaze and Simmer Sauce: Stir in 1/2 cup water and 1 teaspoon beef bouillon powder, scraping the bottom of the skillet to lift browned bits. Let the mixture simmer for 1 minute.
- Add Cream and Seasoning: Pour in 1 cup whipping cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground nutmeg. Stir as the sauce comes to a boil.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet. Reduce heat to low and simmer for 12 to 15 minutes, stirring occasionally, until the meatballs are cooked through and the gravy has thickened slightly. Taste the gravy and add additional salt if needed.
- Finish and Serve: Sprinkle fresh dill and fresh thyme over the meatballs according to taste. Serve the Swedish meatballs with lingonberry jam and your choice of pasta.
Notes
- For best results, use fresh herbs like dill and thyme to garnish just before serving to enhance the flavor.
- Lingonberry jam provides the traditional sweet-tart contrast to the rich meatballs and gravy.
- You can substitute baby bella mushrooms with cremini or white mushrooms if preferred.
- If you prefer a thicker gravy, simmer a few minutes longer until desired consistency is reached.
- Wet your hands before mixing and shaping meatballs to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Swedish
Keywords: Swedish meatballs, creamy meatballs, traditional Swedish recipe, ground pork and beef meatballs, mushroom gravy, lingonberry jam, comfort food
