Description
Swedish meatballs from Ina Garten bring comforting European flavors to dinner tables. Tender beef and pork blend with classic seasonings, creating a rich sauce that makes this classic dish irresistible for home cooks craving authentic Nordic cuisine.
Ingredients
Scale
Meat:
- ¾ pound (340 grams) lean ground beef
- ½ pound (227 grams) lean ground pork
Binding and Flavor Ingredients:
- 1 cup (240 milliliters) breadcrumbs
- ½ cup (120 milliliters) milk
- 1 large egg plus 1 egg white, beaten
- ⅓ cup (80 milliliters) minced white onion
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground allspice
- Kosher salt and freshly ground white pepper
Gravy and Garnish Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups (360 milliliters) low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- ¼ cup (60 milliliters) heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Vegetable oil, for brushing
Instructions
- In a spacious mixing vessel, thoroughly combine panko breadcrumbs, softened unsalted butter, finely diced onion, minced garlic, ground allspice, kosher salt, and white pepper until uniformly blended.
- Pour whole milk and Worcestershire sauce into the mixture, stirring gently to integrate all components. Allow the blend to rest and cool slightly to prevent scrambling the eggs.
- Incorporate ground beef, ground pork, and thoroughly beaten eggs into the seasoned mixture. Use clean hands to fold ingredients together, ensuring even distribution without overworking the meat.
- Delicately form the meat mixture into uniform spheres, approximately 1 inch (2.5 centimeters) in diameter. Arrange meatballs on a lightly greased rimmed baking sheet, leaving slight space between each ball.
- Cover the baking sheet with plastic wrap and refrigerate for a minimum of 60 minutes, allowing flavors to meld and helping meatballs maintain structural integrity during cooking.
- Preheat the oven to 400°F (204°C). Remove meatballs from refrigerator and uncover.
- Roast meatballs in the preheated oven for 18-22 minutes, rotating the baking sheet halfway through cooking to ensure even browning. Verify internal temperature reaches 160°F (71°C) for food safety.
- While meatballs cook, prepare the gravy by melting unsalted butter in a heavy-bottomed skillet over medium heat. Gradually whisk in all-purpose flour to create a smooth roux.
- Slowly stream beef broth and additional Worcestershire sauce into the roux, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken.
- Pour heavy cream into the gravy, stirring consistently until the sauce reaches a rich, velvety consistency. Season with additional salt and freshly ground black pepper to taste.
- Gently nestle the cooked meatballs into the prepared gravy, allowing them to warm through and absorb the sauce’s flavors. Optionally, garnish with freshly chopped parsley and serve alongside traditional lingonberry jam.
Notes
- Chill the meat mixture thoroughly to help breadcrumbs absorb moisture and develop richer flavors.
- Select ground beef with 80/20 fat content for maximum juiciness and deep meaty taste.
- Mix ingredients gently to maintain tender texture and ensure even seasoning distribution.
- Create uniform meatballs using a cookie scoop or wet hands for consistent cooking.
- Baking offers a healthier cooking method that ensures even heating and preserves meatball moisture.
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 60 mg