Homemade Swedish meatballs in a cream sauce are a different take on your typical spaghetti and meatballs.
It was time to make something new and different for dinner. My family has a bad habit of getting stuck in a rut with only eating chicken thighs for dinner because they are cheap and delicious. Every once in a while you need something new!
How To Make Swedish Meatballs
Swedish meatballs are usually made with a combination of ground meats. I used a ground pork and ground beef combination.
You may question why the bread is mixed with milk before adding it to the meat. This helps keep the meatballs moist during the cooking process. Same with the diced onions.
Serving With the Sauce/Gravy
Meatballs can of course be eaten without he gravy, but it definitely enhances the overall Swedish meatball eating experience.
What to Serve with Swedish Meatballs
We decided to eat our Swedish meatballs with pasta on the side, and I added a bit of the gravy/sauce to them. The other popular way is with boiled potatoes on the side.
Easy homemade Swedish Meatballs in a creamy sauce!
- 3 slices white bread (crust removed and cut into small cubes. Roughly 1/2 cup.)
- 1/2 cup milk
- 2 tbsp olive oil
- 1/2 large onion (grated on the large holes of a cheese grater)
- 1 pound ground beef
- 1 pound ground pork
- 1/4 tsp ground nutmeg
- 1/8 tsp garlic powder
- 1 tbsp butter
- salt and pepper to taste
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 cups beef broth
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- fresh, chopped parsley for garnish
In a large bowl, combine the cubed bread and the 1/2 cup of milk. Let the bread soak in the milk for 10 minutes.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the grated onion and saute for 5 minutes until softened and transparent. Remove from the heat and cool.
In the large bowl with the bread and milk, combine the ground beef, ground pork, egg, salt, pepper, nutmeg, and garlic powder along with the cooled onions. Mix with your hands until combined.
Form into roughly 25 meatballs and set aside on a baking sheet.
Heat the remaining olive oil and butter over medium-high heat in the same skillet that the onions were cooked in. Fit roughly 5-6 meatballs in the pan at once, cooking for 5 minutes while rotating to brown all sides. Remove from pan and set aside.
Once all of the meatballs are cooked, start making the sauce in the same pan you cooked the meatballs in.
Whisk in the flour and cook for about 2-3 minutes until light brown. Whisk in the beef broth, cream, Worcestershire sauce, salt and pepper. Bring to a simmer until sauce thickens. Roughly 3 minutes.
Add the meatballs to the sauce and reduce to medium-low heat. Simmer for 8-10 minutes to finish cooking the meatballs.
Add chopped parsley to the top, serve and enjoy!
What to do with Leftovers?
Trust me. You will not have leftovers. But in the event that you do, keep the meatballs in an air tight container for about 3 days.