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Swedish Meatballs with Cream Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizers
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Meatballs
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/3 cup milk
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)
  • 2 tablespoons butter, for frying
  • For the Cream Sauce
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 3/4 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • In a mixing bowl, combine ground beef, pork, egg, breadcrumbs, milk, onion, garlic, spices, salt, pepper, and parsley. Mix until just combined.
  • Shape into small meatballs, about 1 inch each.
  • Melt butter in a large skillet over medium heat. Brown the meatballs in batches until golden on all sides. Transfer to a plate.
  • To make the cream sauce, melt butter in the same skillet, whisk in flour, and cook for 1–2 minutes.
  • Slowly add beef broth while whisking. Bring to a simmer.
  • Add heavy cream, Worcestershire sauce, and Dijon mustard. Stir until smooth.
  • Return meatballs to the skillet and simmer for 8–10 minutes until the sauce thickens and meatballs are cooked through.
  • Taste and adjust seasoning.