Classic Swedish meatballs with tender beef-pork mixture, warm allspice, and creamy pan sauce. Small bite-sized meatballs served with lingonberry jam, mashed potatoes, and pickled cucumber for Sweden's most iconic comfort food.
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17 items
Combine breadcrumbs and heavy cream in large bowl and let soak for 5 minutes until breadcrumbs absorb all liquid
Add ground beef, ground pork, finely onion, egg, allspice, white pepper, and salt to breadcrumb mixture
Mix gently with hands just until combined, being careful not to overwork the meat
Shape mixture into small meatballs about 2-3 cm in diameter using wet hands or small scoop for uniform size
Heat butter and vegetable oil in large cast iron skillet over medium-high heat until butter foam subsides
Working in batches to avoid crowding, fry meatballs, turning frequently, until golden brown on all sides, about 6-8 minutes per batch
Transfer cooked meatballs to plate and keep warm, reserving drippings in pan
heat to medium and add butter for sauce to reserved drippings, stirring to melt
Add flour and whisk constantly for 2 minutes to create roux and cook out raw flour taste
Gradually whisk in beef stock, scraping up browned bits from bottom of pan
sauce, whisking occasionally, until thickened enough to coat back of spoon, about 3-4 minutes
Stir in heavy cream and optional soy sauce, return meatballs to pan, and gently for 2-3 minutes to heat through
Taste sauce and adjust seasoning with salt and white pepper as needed
