Ingredients with Measurements:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
Special equipment needed:
- Large mixing bowl
- Skillet
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, onion, egg, salt, black pepper, nutmeg, and allspice. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. In a skillet over medium heat, melt butter. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from skillet and set aside.
4. In the same skillet, whisk in flour and cook for 1-2 minutes until lightly browned.
5. Gradually whisk in beef broth, stirring constantly to prevent lumps. Bring to a boil and reduce heat to low.
6. Add heavy cream and stir until well combined.
7. Return meatballs to the skillet and simmer for 10-15 minutes until cooked through and sauce has thickened.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 29g
- Carbohydrates: 16g
- Protein: 30g
Substitutions for ingredients:
- Ground turkey can be substituted for ground beef and pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped parsley or dill to the cream sauce for added flavor.
- Serve meatballs over egg noodles or mashed potatoes.
- Make a vegetarian version using meatless meatballs and vegetable broth.
Tips and tricks:
- To prevent meatballs from falling apart, do not overmix the meat mixture.
- To save time, make the meatballs ahead of time and refrigerate until ready to cook.
- Use a cookie scoop to make evenly sized meatballs.
Storage instructions:
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place meatballs and sauce in a skillet over low heat until heated through.
Presentation ideas:
- Serve meatballs in a shallow bowl with sauce poured over the top.
- Garnish with chopped parsley or dill.
Garnishes:
- Chopped parsley or dill
Pairings:
- Serve with lingonberry jam and pickled cucumbers.
Suggested side dishes:
- Mashed potatoes
- Egg noodles
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, whisk in a little more flour to thicken it.
- If the meatballs are too dry, add a little more milk to the meat mixture.
Food safety advice:
- Make sure meatballs are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Swedish meatballs have been a traditional dish in Sweden since the 18th century.
Flavor profiles:
- Savory, rich, and slightly sweet
Serving suggestions:
- Serve as a main dish for dinner.
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Region: Swedish