Swedish Meatballs
Guaranteed to be a hit with all the family, these meatballs are full of rich flavour from beef and pork mince in a delightfully creamy sauce.
How long will it take?
40 minutes
What’s the serving size?
Serves 6
What do I need?
- 1 cup fresh breadcrumbs
- 2 1/3 cups beef stock, divided
- 4 tbsp unsalted butter, divided
- 1 cup minced onion, finely diced
- 2 rashers bacon, finely diced
- 500 g beef mince
- 350 g pork mince
- 3 large eggs, lightly beaten
- 1 tbsp salt
- 1 ½ tsp freshly ground black pepper
- 1 ½ tsp sugar
- 1 tsp ground allspice
- ½ tsp ground nutmeg
- 2 tbsp plain flour
- 2 tbsp sour cream, whisked
How do I make it?
- Mix breadcrumbs and 1/3 cup beef stock in a small bowl and then set aside.
- Melt 1 tablespoon butter in a medium frying pan over medium heat.
- Add onion and sauté until lightly browned then transfer onion to a large bowl.
- Wipe out pan and return to medium heat, then add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. Reserve bacon fat.
- Add both minces, eggs, salt, pepper, sugar, allspice, and nutmeg to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture.
- Using a tablespoon to measure, roll mixture into balls and transfer to a lined baking tray.
- Melt 1 tablespoon butter with reserved bacon fat in a large deep-walled frying pan over medium-low heat. Divide meatballs into 3 batches and brown each batch in the pan, adding 1 tablespoon of butter between batches. Ensure meatballs are browned on all sides, then transfer to a plate.
- When meatballs are browned, drain the liquid from the pan, reserving 2 tablespoons. Add flour to the frying pan with reserved liquid, stirring until a smooth paste forms. Stir in 2 cups stock, and bring to a simmer, whisking often.
- Return all meatballs to the frying pan. Cover and simmer until meatballs are cooked, about 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.
- Serve with mashed potato, rice, pasta or a green salad.
