The best Swedish meatballs recipe ever! Season ground beef and pork with nutmeg and cardamom, then serve with creamy Swedish meatballs sauce. Ikea meatballs will never top this recipe.Flavored with nutmeg and cardamom, these little beef-and-pork meatballs are best served with a Swedish meatball sauce — a rich roux-based and beef stock gravy, spiked with sour cream and a little lingonberry jelly.
Ingredients
Meatballs1 tablespoon butter
1/2 large onion, grated using the large holes of a box grater
1/4 cup milk
3 slices bread, crusts removed, cut into cubes (makes about 2 cups)
1 large egg
3/4 pound ground beef
1/2 pound ground pork
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
Sauce3 tablespoons butter
3 tablespoons flour
2 cups beef stock
1/4 cup sour cream (use full-fat or the sauce may curdle)
Salt and pepper to taste
2 tablespoons lingonberry, red currant, raspberry, or cranberry jelly, to taste, optional
Method
* Soak the bread in milk, then shred.
* Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes. Once the bread has soaked up all the milk, shred with the tines of a fork or by hand.
* Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3 to 4 minutes. Remove from heat and let cool for a minute.
* Stir the cooled onions into the milk bread mixture. Add the eggs, ground beef and pork, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.
* Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side.
* Heat 3 tablespoons of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan.
* Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a wooden spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them.
* Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You'll warm the meatballs in the sauce later.
* Once you have removed the meatballs from the pan, wipe out the butter and blackened bits with a paper towel.
* We'll want to start with fresh butter so we don't pick up any burnt bits from the pan. This way, we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step.
* First, make the roux. Add 3 tablespoons of fresh butter to the pan. Heat the butter in the pan on medium heat until it melts and starts to bubble up.
* Slowly whisk in 3 tablepoons of flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee with cream.
* When the roux has cooked to a lovely shade of light brown, slowly add the stock, stirring as you do.
* The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.
* Remove the pan from heat and stir in the sour cream. If you are including jelly, either stir it in now or serve it on the side. Taste for seasonings and add more salt and pepper to taste. (I use about 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.)
* Return the meatballs to the pan with the sauce and cook on low heat to warm them through for a few minutes.
* Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.