Swedish Meatballs with Cream Sauce

Method

1. Soften the onion and soak the crumbs

   Set a large skillet over medium-low heat. Melt 14 g of unsalted butter for onion, add 1 small yellow onion, and cook for 5 to 6 minutes, stirring often, until soft and translucent but not browned; start checking at 5 minutes. Meanwhile, combine 50 g of plain dry breadcrumbs and 120 ml of whole milk in a large bowl and let stand until the crumbs absorb the liquid. Scrape the onion into the bowl and let the mixture cool for 5 minutes.

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2. Mix and shape the meatballs

   

   Add 300 g of 90% lean ground beef, 200 g of ground pork, 1 large egg, 7 g of kosher salt, 1 g of ground allspice, and 1 g of black pepper to the soaked crumbs. Mix with clean hands just until evenly combined; overmixing makes the meatballs firm. Shape the mixture into balls about 3 cm (1 1/4 in) wide and set them on a clean tray reserved for raw meat. Wash hands, utensils, and work surfaces with hot soapy water before touching cooked food.

3. Brown and cook the meatballs

   Return the skillet to medium-high heat and melt 14 g of unsalted butter for browning. Working in batches so the pan is not crowded, add meatballs and brown them on all sides, turning often, for 8 to 10 minutes per batch; begin checking at 8 minutes and reduce the heat if the butter darkens quickly. Insert a food thermometer into the center of several meatballs and continue cooking until every checked meatball reaches 71°C/160°F. Transfer cooked meatballs to a clean plate that has not held raw meat.

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4. Build the cream sauce

   Lower the heat to medium. Melt 28 g of unsalted butter for sauce in the same skillet, sprinkle in 16 g of all-purpose flour, and whisk for 1 minute. Add 420 ml of unsalted beef stock gradually while whisking, scraping up the browned bits from the pan. Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, stirring often, until it lightly coats a spoon; begin checking at 4 minutes. Stir in 120 ml of heavy cream, 5 g of Dijon mustard, 10 ml of low-sodium soy sauce, and 0.5 g of ground white pepper, then simmer gently for 2 minutes without letting the sauce boil hard.

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5. Coat the meatballs and serve

   

   Return the meatballs and any juices from the clean plate to the sauce. Simmer gently for 2 to 3 minutes, turning the meatballs until evenly coated and piping hot; start checking at 2 minutes. Taste the sauce before adding any extra seasoning. Spoon the meatballs and cream sauce over prepared mashed potatoes (optional) and serve with lingonberry preserves (optional) and pressed cucumber (optional).

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Smart Substitutions

• No mixed beef and pork? Use the same total weight of ground beef, choosing a moderately lean blend so the meatballs stay tender.
• No heavy cream? Use half-and-half for a lighter sauce, and simmer it gently to avoid splitting.
• No lingonberry preserves? Red currant jelly or a tart cranberry sauce gives a similar sweet-sharp contrast.
• No beef stock? Use unsalted chicken stock or mushroom stock and adjust the final seasoning after the sauce reduces.

Tips and Variations

• Dampen clean hands lightly before shaping so the mixture releases without being packed too tightly.
• For a seasoning check, cook a small test patty completely to 71°C/160°F before tasting and adjusting the mixture.
• Turn the meatballs with a thin spatula or two spoons during the first minute of browning so their surfaces set without tearing.

What Went Wrong?

• Meatballs are firm Mix only until the ingredients are evenly distributed and shape with light pressure.
• Meatballs break in the pan Let the breadcrumbs absorb the milk fully, shape compact balls, and wait until the first side is browned before turning.
• Sauce is lumpy Add the stock in small additions while whisking, smoothing each addition before pouring in more.
• Sauce looks greasy Lower the heat and whisk in a small splash of stock until the sauce comes back together.

Nutrition Estimate

• Fiber: 1 g per serving
• Sodium: 1030 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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