Swedish Meatballs
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup panko bread crumbs
- ½cup warm milk
- 4tablespoons unsalted butter
- 1large onion, diced
- 2teaspoons kosher salt, more as needed
- 1tablespoon brandy
- 1½tablespoons all-purpose flour
- 1cup beef or chicken broth, low sodium or homemade
- ½cup heavy cream
- 1teaspoon Dijon mustard, optional
- 1pound ground beef
- 1pound ground pork
- 2large eggs
- 2garlic cloves, grated on a Microplane or minced
- ½teaspoon freshly ground black pepper
- ½teaspoon allspice
- ¼teaspoon ground ginger
- ¼teaspoon nutmeg
- Pinch cloves
- Extra-virgin olive oil, as needed for drizzling
- Chopped fresh parsley or dill, for garnish
Nutritional analysis per serving (48 servings)
84 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 89 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
- Step 2
In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
- Step 3
Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and ¼ teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
- Step 4
To large bowl with onion, add remaining 1¾ teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
- Step 5
Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.
Private Notes
Comments
Never pour brandy (or any other alcohol directly into a hot pan. That's a recipe for disaster. If the alcohol vapors ignite inside the bottle, glass will fly all over the kitchen. It's called a homemade Molotov cocktail.
Ok, I will admit that I am prejudiced. I married a real live Finn. And she called Phooie! on this recipe. Not just because it is a Swedish recipe. But because I eat her meatballs several times a year. There is one HUGE difference between this recipe and my wife's. Namely, there is no bread in her recipe. She always uses mushrooms instead. The result is tastier, moister and less dense.
As a swede with my great-grandma's recipe, which calls for the same amount of the same spices, I always triple the quantity. At least a teaspoon. 1/4 teaspoon (as this calls for) of ginger will do nothing against 2 pounds of meat and all that cream.
Made these tonight and they were wonderful, even without nutmeg. Mine were a little larger (only got 27) so I broiled them for the full 10 minutes. No need to turn them. Agree that the sauce should be made after you put the meatballs in to cook. Will use a grater for the onions next time. So happy for leftovers tomorrow.
I used premade meatball to save myself some time, maybe a cardinal sin but I got a bulk pack from Costco and had to get rid of them. I thought the sauce was delicious though!! Put them on a bed of Bob Evans mash potatoes and you’ve got yourself a meal in under 20 minutes.
Made just the sauce to accompany meatballs purchased at IKEA and family response was “please save this!”