Recipe Cupboard – Swedish Meatballs

Swedish Meatballs


2 tablespoons butter

1/2 yellow onion chopped

1 1/2 teaspoons salt

1/4 cup milk

2 large eggs

1/3 cup plain breadcrumbs

3/4 teaspoon ground black pepper

1/4 teaspoons ground nutmeg

1/4 teaspoon allspice

1 pinch cayenne pepper or to taste

1 pound ground beef

1 pound ground pork


2 tablespoons butter

3 tablespoons all-purpose flour

3 1/4 cups beef both

1/2 cup heavy cream

1/2 teaspoon Worcestershire sauce

salt and pepper to taste.

cooking spray


Melt butter in a large skillet over medium heat.  Cook and stir onion and salt until onion turns translucent, about 6 minutes.

Mix beef and pork in bread crumb mixture.  Cover with plastic wrap and refrigerate for 1 hour.

Melt butter for gravy in a large skillet over medium heat; whisk in flour and cook until golden brown, 4-5 minutes.  Slowly whisk in beef broth.

Increase heat to medium high heat, whisk cream into mixture and bring to a simmer.  Stir in sugar and Worcestershire.  Simmer until slightly thickened, 6-7 minutes.  Season with salt and black pepper.  Remove from heat and set aside.

Pre-heat the oven to 425 degrees.  Line a baking sheet with aluminum foil and lightly coat with cooking spray.

Roll 2-3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture.  Place meatballs on the prepared baking sheet.

Bake in the preheated oven until browned, about 20 minutes.  An instant read thermometer inserted into the center should read at least 160 degrees.

These can be frozen also.