Perfect Swedish Meatballs Recipe
This Perfect Swedish Meatballs recipe is too delicious to miss. Creamy, savory, and rich, it pairs well with all your tasty side dish favorites.
Servings 8 people
Calories 421kcal
Ingredients
For the Swedish Meatballs
- 1 lb ground pork
- 1 lb ground chicken
- 1/4 cup yellow onion grated
- 1 garlic clove
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup cream cheese
- 1/4 cup plain breadcrumbs
- 1/4 teaspoon allspice
- 1/4 cup avocado oil
For the meatball sauce
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 3/4 cup chicken stock
- 1/2 tablespoon Dijon mustard
- 1 cup heavy cream
- 1/2 teaspoon salt add more as needed
- 1/4 teaspoon black pepper
- 1/2 teaspoon allspice
Instructions
Make the meatballs
- In a large bowl, add 1lb ground pork, 1lb ground chicken, 1/4 cup yellow onion, grated, 1 garlic clove, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 cup cream cheese, 1/4 cup plain breadcrumbs, and 1/4 teaspoon allspice.
- Use your clean hands to mix the meat and spices together really well.
- Now shape the ground meat mixture into meatballs using a medium cookie scoop and place them on a baking sheet lined with foil (for easy cleanup).
Cook the meatballs
- Add 1/4 cup avocado oil to a large cast-iron skillet and bring the heat to medium-high.
- Now cook the meatballs in batches to avoid overcrowding. Once the meatballs are cooked, transfer them to a bowl and reserve them for later.
Make the sauce
- In the same skillet, add 2 tablespoons unsalted butter And 2 tablespoons olive oil. Bring it to medium heat. Then add 1/4 cup all-purpose flour and quickly whisk it for a minute or so.
- Now add 1 3/4 cup chicken stock and 1/2 tablespoon Dijon mustard. Then let it come to a quick simmer.
- Add in 1 cup heavy cream, 1/2 teaspoon salt (add more as needed) 1/4 teaspoon black pepper, and 1/2 teaspoon allspice.
- Let the sauce simmer for about 3-4 minutes.
- Then add the meatballs back in and serve over hot butter pasta or creamy mashed potatoes. This recipe makes 65 meatballs.
Notes
Can I make this recipe ahead of time? Yes, you can! To freeze these meatballs, place the cooked meatballs on a baking pan in the freezer. Once they are frozen, you can then transfer them to a freezer ziplock bag. Defrost them in the fridge, and reheat and sauce them when you are ready to serve. The sauce can be made a few days ahead and stored in the fridge.
Nutrition
Serving: 8meatballs | Calories: 421kcal | Carbohydrates: 8g | Protein: 22g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 783mg | Potassium: 538mg | Fiber: 1g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg