Swedish Meatball Recipe

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  80/20 Ground Beef(454g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Parsley, Fresh(60g)
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  Allspice, Ground(3g)
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  Nutmeg, Ground(3g)
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  Yellow Onion(80g)
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  2 teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Garlic
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  Bread Crumbs, Panko, Dry(180g)
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  Egg, Whole, Large
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(120g)
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  Flour, All-Purpose, White(120g)
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  Low Sodium Beef Broth(960g)
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  1 teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Lemon Juice, Fresh(15g)
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  Allspice, Ground(1g)
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  Nutmeg, Ground(1g)
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  Cream, Heavy Whipping(240g)
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  Potatoes, Mashed, Prepared
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  Pasta, Egg Noodles
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  Lingonberry jam

Instructions

1. 1In a large bowl, combine the ground beef, ground pork, fresh parsley, ground allspice, ground nutmeg, grated onion, fresh garlic, panko bread crumbs, and eggs. Mix until just combined, then wet your hands and form the mixture into golf ball–sized balls (about 2 tablespoons each)—you should have approximately 30–35 meatballs.
2. 2Heat the olive oil in a large skillet over medium-high heat until glistening. Add half the meatballs in a single layer and cook undisturbed for 3 minutes until the bottoms are golden brown. Turn carefully and cook the opposite side for 3 minutes until browned. Transfer to a plate and repeat with the remaining meatballs.
3. 3Pour off excess grease from the skillet, then reduce heat to medium and add the butter, stirring until melted and bubbling (about 1 minute). Sprinkle in the flour and whisk continuously for 1 minute until fully incorporated and no lumps remain.
4. 4Whisk in the beef broth, fresh lemon juice, ground allspice, ground nutmeg, and heavy cream until smooth and fully combined. Bring to a simmer over medium heat and cook while whisking for 2–3 minutes until the sauce thickens slightly.
5. 5Return the meatballs to the skillet, turning gently to coat in the sauce. Cover, reduce heat to low, and simmer for 10 minutes until the gravy reaches desired thickness and the meatballs reach an internal temperature of 165°F on an instant-read thermometer.
6. 6Divide the meatballs and sauce evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a skillet over medium heat for 3–4 minutes until warmed through, then serve over the cooked egg noodles or mashed potatoes with lingonberry jam on the side.