Swedish Meatballs

60 mins
Serves 4
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Directions

  1. 1Combine 1 pound of ground pork and 1 pound of ground beef in a large mixing bowl.
  2. 2Combine 1 pound of ground pork and 1 pound of ground beef in a large mixing bowl.
  3. 3Combine 1 pound of ground pork and 1 pound of ground beef in a large mixing bowl.
  4. 4Add 1 egg, 1/4 cup of milk, 1/2 cup of breadcrumbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the meat mixture.
  5. 5Add 1 egg, 1/4 cup of milk, 1/2 cup of breadcrumbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the meat mixture.
  6. 6Add 1 egg, 1/4 cup of milk, 1/2 cup of breadcrumbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the meat mixture.
  7. 7Dice one onion finely.
  8. 8Dice one onion finely.
  9. 9Dice one onion finely.
  10. 10Melt 2 tablespoons of butter in a skillet over medium heat.
  11. 11Melt 2 tablespoons of butter in a skillet over medium heat.
  12. 12Melt 2 tablespoons of butter in a skillet over medium heat.
  13. 13Sauté the diced onion in the butter until caramelized, about 8-10 minutes.
  14. 14Sauté the diced onion in the butter until caramelized, about 8-10 minutes.
  15. 15Sauté the diced onion in the butter until caramelized, about 8-10 minutes.
  16. 16Spread the caramelized onions on a baking sheet to cool.
  17. 17Spread the caramelized onions on a baking sheet to cool.
  18. 18Spread the caramelized onions on a baking sheet to cool.
  19. 19Add the cooled caramelized onions to the meat mixture.
  20. 20Add the cooled caramelized onions to the meat mixture.
  21. 21Add the cooled caramelized onions to the meat mixture.
  22. 22Mix all ingredients thoroughly with a spatula or your hands until well combined.
  23. 23Mix all ingredients thoroughly with a spatula or your hands until well combined.
  24. 24Mix all ingredients thoroughly with a spatula or your hands until well combined.
  25. 25Form the meat mixture into small, uniform meatballs.
  26. 26Form the meat mixture into small, uniform meatballs.
  27. 27Form the meat mixture into small, uniform meatballs.
  28. 28Place the meatballs on a baking sheet and refrigerate for at least 30 minutes to firm up.
  29. 29Place the meatballs on a baking sheet and refrigerate for at least 30 minutes to firm up.
  30. 30Place the meatballs on a baking sheet and refrigerate for at least 30 minutes to firm up.
  31. 31Add olive oil and 2 tablespoons of butter to a pan.
  32. 32Add olive oil and 2 tablespoons of butter to a pan.
  33. 33Add olive oil and 2 tablespoons of butter to a pan.
  34. 34Place the meatballs in the hot pan and brown them on all sides.
  35. 35Place the meatballs in the hot pan and brown them on all sides.
  36. 36Place the meatballs in the hot pan and brown them on all sides.
  37. 37Remove the meatballs from the pan and set aside.
  38. 38Remove the meatballs from the pan and set aside.
  39. 39Remove the meatballs from the pan and set aside.
  40. 40Add 2 tablespoons of all-purpose flour to the pan with the drippings.
  41. 41Add 2 tablespoons of all-purpose flour to the pan with the drippings.
  42. 42Add 2 tablespoons of all-purpose flour to the pan with the drippings.
  43. 43Stir the flour to create a roux.
  44. 44Stir the flour to create a roux.
  45. 45Stir the flour to create a roux.
  46. 46Gradually whisk in 2 cups of beef broth until smooth, then add 1 tablespoon of Worcestershire sauce.
  47. 47Gradually whisk in 2 cups of beef broth until smooth, then add 1 tablespoon of Worcestershire sauce.
  48. 48Gradually whisk in 2 cups of beef broth until smooth, then add 1 tablespoon of Worcestershire sauce.
  49. 49Stir in 1/2 cup of heavy cream until the sauce thickens.
  50. 50Stir in 1/2 cup of heavy cream until the sauce thickens.
  51. 51Stir in 1/2 cup of heavy cream until the sauce thickens.
  52. 52Season the sauce with black pepper to taste.
  53. 53Season the sauce with black pepper to taste.
  54. 54Season the sauce with black pepper to taste.
  55. 55Return the browned meatballs to the sauce and simmer for 10-15 minutes, ensuring they are coated.
  56. 56Return the browned meatballs to the sauce and simmer for 10-15 minutes, ensuring they are coated.
  57. 57Return the browned meatballs to the sauce and simmer for 10-15 minutes, ensuring they are coated.
  58. 58Peel and thinly slice one cucumber using a mandoline slicer.
  59. 59Peel and thinly slice one cucumber using a mandoline slicer.
  60. 60Peel and thinly slice one cucumber using a mandoline slicer.
  61. 61Place the sliced cucumbers in a bowl.
  62. 62Place the sliced cucumbers in a bowl.
  63. 63Place the sliced cucumbers in a bowl.
  64. 64Add 1/4 cup of sugar to the cucumbers and mix well.
  65. 65Add 1/4 cup of sugar to the cucumbers and mix well.
  66. 66Add 1/4 cup of sugar to the cucumbers and mix well.
  67. 67Finely chop 1/4 cup of fresh dill.
  68. 68Finely chop 1/4 cup of fresh dill.
  69. 69Finely chop 1/4 cup of fresh dill.
  70. 70Finely chop a handful of fresh parsley.
  71. 71Finely chop a handful of fresh parsley.
  72. 72Finely chop a handful of fresh parsley.
  73. 73Add the chopped dill and parsley to the cucumbers and mix.
  74. 74Add the chopped dill and parsley to the cucumbers and mix.
  75. 75Add the chopped dill and parsley to the cucumbers and mix.
  76. 76Peel and cut 3 potatoes into equal-sized pieces.
  77. 77Peel and cut 3 potatoes into equal-sized pieces.
  78. 78Peel and cut 3 potatoes into equal-sized pieces.
  79. 79Rinse the cut potatoes.
  80. 80Rinse the cut potatoes.
  81. 81Rinse the cut potatoes.
  82. 82Boil the potatoes in salted water until tender.
  83. 83Boil the potatoes in salted water until tender.
  84. 84Boil the potatoes in salted water until tender.
  85. 85Press the cooked potatoes through a potato ricer into a bowl.
  86. 86Press the cooked potatoes through a potato ricer into a bowl.
  87. 87Press the cooked potatoes through a potato ricer into a bowl.
  88. 88Add 4 tablespoons of butter, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of milk to the riced potatoes.
  89. 89Add 4 tablespoons of butter, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of milk to the riced potatoes.
  90. 90Add 4 tablespoons of butter, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 cup of milk to the riced potatoes.
  91. 91Mix until smooth and creamy.
  92. 92Mix until smooth and creamy.
  93. 93Mix until smooth and creamy.
  94. 94Serve the mashed potatoes, topped with the meatballs and a generous amount of gravy.
  95. 95Serve the mashed potatoes, topped with the meatballs and a generous amount of gravy.
  96. 96Serve the mashed potatoes, topped with the meatballs and a generous amount of gravy.
  97. 97Add a side of pickled cucumbers and 2 tablespoons of lingonberry jam.
  98. 98Add a side of pickled cucumbers and 2 tablespoons of lingonberry jam.
  99. 99Add a side of pickled cucumbers and 2 tablespoons of lingonberry jam.
  100. 100Garnish with fresh parsley.
  101. 101Garnish with fresh parsley.
  102. 102Garnish with fresh parsley.

Ingredients

  • 1 pound ground pork
  • 1 pound ground pork
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 pound ground beef
  • 1 pound ground beef
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.5 cup breadcrumbs
  • 0.5 cup breadcrumbs
  • 0.5 cup breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 2 cups beef broth
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup dill
  • 0.25 cup dill
  • 0.25 cup dill
  • 3 potatoes
  • 3 potatoes
  • 3 potatoes
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon black pepper
  • 0.25 cup milk
  • 0.25 cup milk
  • 0.25 cup milk
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons lingonberry jam
  • 2 tablespoons lingonberry jam
  • 2 tablespoons lingonberry jam

Equipment

large mixing bowlcutting boardknifeskilletspatulabaking sheetrefrigeratorpotato peelerpotpotato ricertongs

Tips

  • For mashed potatoes, use a potato ricer for a smooth, lump-free texture.
  • Make sure to chill the meatballs before cooking to help them hold their shape.