Swedish meatballs
Beef and pork meatballs with warm spices in a creamy gravy.
Active time35 min
Cooking30 min
Total1 h
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Ingredients
- 1 small onion
- ¼ tsp ground allspice
- 40 g unsalted butter
- half a cup of whipping cream, 35% fat
- 1 egg
- 300 g minced beef
- 300 g minced pork
- 2 cups of ready-to-use reduced-salt beef stock
- 3 tbsp plain wheat flour
- 1 tbsp rapeseed oil
- ¼ tsp ground nutmeg
- ¼ tsp black pepper
- 1 tsp salt
- 2 slices of white sandwich bread
Preparation
Remove the bread crusts and crumble the crumb into a bowl. Peel and grate the onion into it, keeping the juice. Mix and let the bread soften. Add both meats, egg, nutmeg, allspice, salt and pepper. Combine and form evenly sized small meatballs.
1 small onion¼ tsp ground allspice1 egg300 g minced beef300 g minced pork¼ tsp ground nutmeg¼ tsp black pepper1 tsp salt2 slices of white sandwich bread- knife
- grater
- bowl
Heat the oil in a frying pan. Brown the meatballs in batches for about 3 minutes, turning them. They are not yet cooked through. Set aside on a plate.
1 tbsp rapeseed oil- frying pan
- tongs
- plate
Lower the heat. Melt butter in the pan, add flour and stir for 1 minute. Gradually whisk in the stock until smooth.
40 g unsalted butter2 cups of ready-to-use reduced-salt beef stock3 tbsp plain wheat flour- frying pan
- whisk
Return the meatballs and their juices to the gravy. Simmer about 10 minutes until cooked through. Check for 75 °C for 30 seconds in the centre. Add cream and simmer another 2 minutes until the gravy coats a spoon.
half a cup of whipping cream, 35% fat- frying pan
- spoon
- food thermometer
Allergens
- Celery
- Eggs
- Gluten
- Milk
Composition to check for: Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration