When made perfectly, Swedish Meatballs are tender, but do not fall apart, thanks to the perfect balance of breadcrumbs and cream. After a brisk sizzle and shake in butter, they brown up and fill the kitchen with the delicious scent of fried onions (thanks to the grated onion that’s been worked into the mix).
| Servings |
| 60 1″ meatballs |
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When made perfectly, Swedish Meatballs are tender, but do not fall apart, thanks to the perfect balance of breadcrumbs and cream. After a brisk sizzle and shake in butter, they brown up and fill the kitchen with the delicious scent of fried onions (thanks to the grated onion that’s been worked into the mix).
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Ingredients
For the meatballs
- 1 lb ground beef
- 1 lb ground pork
- 3/4 cup bread crumbs
- 2/3 cup heavy cream
- 1 egg
- 1 onion , grated
- 1/2 tsp grated nutmeg
- 1 1/2 tsp salt , to taste
- 1 tsp pepper , to taste
For the sauce
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup lingonberry jam
- salt
- pepper
Accompaniments
- lingonberry jam
- dill , optional, for color
Servings: 1″ meatballs
Units:
Instructions
- Add all meatball ingredients to a bowl.
- Mix thoroughly with hands until smooth. Be sure to include ALL those juices from the grated onion, as they add both great flavor and important moisture.
- (You can use a food processor, if you’d like the meat ultra fine and smooth).
- Form into small meatballs, about 1″ in diameter.
- Keep a bowl of water at your side. If the mixture begins to stick to your hands, rub a little water on your palm.
- You can refrigerate the meatballs as you work.
- Fry in butter, in batches. Make them as brown and crispy as you’d like.
- Once done with the meatballs add the stock, cream, and lingonberries to the pan. Stir and simmer about 5 minutes.
- Pour over the meatballs and egg noodles.
Recipe Notes
Note: Do NOT mix the cream with the breadcrumbs ahead of time, as many recipes suggest. The mixture is too dry and will leave clumps in your meatballs.
I found using a measuring spoon to scoop out the mixture before shaping kept the sizes pretty equal. A scant tablespoon should be about right.