Saturday, March 2, 2013

Swedish Meatballs

1/2 c. breadcrumbs
1/2 c. heavy cream
4 Tbsp. onion, minced
4 Tbsp. butter, divided1/2 lb. ground pork
1/2 lb. ground beef
1 egg, beaten
1 tsp. kosher salt
1/2 tsp. white pepper
1/4 tsp. allspice
black pepper

2 Tbsp. butter
2 Tbsp. flour
1 c. beef stock
1/4 c. cream
black pepper
white pepper
dried parsley
1 tsp. soy sauce

To make the meatballs: In a small bowl, combine the breadcrumbs and heavy cream. Stir, then set aside for 5-10 minutes so the cream can be absorbed.

In a large skillet, saute the onion in 2 Tbsp. butter, about 4 minutes.

In a large bowl, break up the pork and beef. Stir in the egg, spices, cooked onions, and the breadcrumb/cream mixture.

Preheat oven to 350 F. Line a baking dish with foil. Set aside

Form the meat into balls. In the large skillet, melt the rest of the butter over medium high heat. Add the meatballs (in batches if you need to), and cook. Rotate until browned on all sides. Transfer to the prepared baking dish.

Bake for 10 minutes. While the meatballs are baking, make the sauce.

To make the sauce: Melt the butter in a small saucepan over medium low heat. Add the flour, and stir about 1 minute. Add the beef stock. Let it start to bubble, then whisk continually until it thickens.

Add in the cream and spices. Heat through. Add in the soy sauce. Stir. Pour over the baked meatballs. Serve hot.

Here's a link to the recipe I adapted:


  1. Funny, I just posted about swedish meatballs last week! :) They are so yummy.

  2. Did you use leftovers to make yours?