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Grandma's Swedish Meatballs

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Swedish
Grandma's Swedish Meatballs
Ingredients
  • 1/2 cup milk
  • 1/3 cup dry bread crumbs
  • 2 tablespoons heavy cream
  • 1 teaspoon heavy cream
  • 1 large egg
  • 1 large clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground allspice
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 medium onion, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon salted butter
  • 2 teaspoons olive oil
  • 1/3 cup salted butter
  • 1/4 cup all-purpose flour
  • 1 cup vegetable broth
  • 1 cup beef broth
  • 1 cup heavy cream
  • 2 teaspoons soy sauce
  • 1 teaspoon Dijon mustard
  • salt and ground black pepper to taste
Instructions
1
Combine milk, bread crumbs, 2 tablespoons plus 1 teaspoon of the creamy liquid from a can of heavy cream, egg, garlic, salt, black pepper, white pepper, and allspice in a large bowl. Allow the mixture to rest for at least 10 minutes, permitting the bread crumbs to absorb the liquid.
2
Combine beef, pork, finely chopped onion, and parsley in a separate bowl using your hands to mix until the ingredients are well incorporated. Shape into approximately 24 small meatballs or 16 larger ones.
3
Heat a mixture of butter and oil in a pan over medium-high heat. Fry the meatballs in batches until they are cooked through and have developed a golden-brown color on all sides, taking around 10 to 12 minutes. Use an instant-read thermometer to check the internal temperature; it should reach at least 160 degrees F (71 degrees C). Transfer the cooked meatballs to a warm plate and cover them with foil.
4
Add butter to the pan juices, allowing it to melt over medium heat. Whisk in flour until it dissolves and turns a light brown color, approximately 5 minutes pass. Gradually pour in vegetable broth, beef broth, the remaining 1 teaspoon of heavy cream, soy sauce, and Dijon mustard. Bring the mixture to a simmer. Season with salt and pepper to taste, mixing all the flavors together. Continue to cook until the sauce thickens, around 5 to 7 minutes.
5
Add the cooked meatballs to the gravy sauce. Gently toss them in the sauce, allowing them to coat evenly. Serve immediately