About this recipe:Serve these Swedish meatballs the traditional way, with boiled potatoes and lingonberry preserves, for a delicious meal that the whole family will enjoy!
For the meatballs
2 tablespoons butter
1/2 onion, finely chopped
1 1/2 teaspoons fine salt
4 tablespoons milk
2 large eggs
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch cayenne pepper, or to taste
450g minced beef steak
450g minced pork
For the sauce
2 tablespoons butter
3 tablespoons plain flour
750ml beef stock
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Melt 2 tablespoons butter in a large pan over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to soften, about 6 minutes.
Transfer onion mixture to a large bowl. Add milk, eggs, breadcrumbs, black pepper, nutmeg, allspice and cayenne pepper to the breadcrumb mixture; stir to combine.
Mix beef and pork into the breadcrumb mixture. Cover with cling film and refrigerate for 1 hour.
Melt 2 tablespoons butter in a large pan over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef stock into butter mixture.
Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir in sugar and Worcestershire sauce. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
Preheat oven to 220 C / Gas 7. Line a baking tray with foil and lightly grease with oil or cooking spray.
Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared tray.
Bake in the preheated oven until browned, about 20 minutes.
Transfer meatballs to the sauce and cook over medium-low heat until warmed through, about 5 minutes.