Swedish Meatballs
These Swedish meatballs are tender, cozy, and covered in a rich creamy gravy that’s perfect over a big scoop of mashed potatoes. Made with a mix of beef and pork plus warm spices like nutmeg, they’ve got that classic comfort-food flavor that feels extra good on cold evenings.
Ingredients
Meatballs
- 1 lbs ground beef
- 0.5 lbs ground pork
- 2/3 cup breadcrumbs
- 1/2 cup milk
- 1 small onion finely chopped
- 1 large egg
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp ground nutmeg
- 2 tbsp butter
Creamy Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- Salt and black pepper to taste
Mashed Potatoes
- 2 lbs potatoes peeled
- 3 tbsp butter
- 1/2 cup milk
- Salt and black pepper to taste
To Serve
- Cranberry sauce
- Fresh herbs chopped
Instructions
- Start by boiling the potatoes in salted water until fork tender while you prep the meatballs.
- In a small bowl, combine the breadcrumbs and milk and let the mixture sit for a few minutes. This helps keep the meatballs soft and tender instead of dense.
- In a large bowl, mix together the ground beef, ground pork, soaked breadcrumb mixture, onion, egg, salt, pepper, and nutmeg until just combined.
- Roll the mixture into evenly sized meatballs, then cook them in the air fryer or oven until browned and cooked through.
- While the meatballs cook, make the sauce. Melt the butter in a large skillet, whisk in the flour, and cook for a minute or two until lightly golden.
- Slowly whisk in the beef broth, then add the cream and let the sauce simmer until thickened and smooth.
- Add the cooked meatballs to the skillet and let everything simmer together for a few minutes so the sauce coats the meatballs and the flavors come together.
- Drain the potatoes, then mash them with butter, milk, salt, and pepper until smooth and creamy.
- Serve the Swedish meatballs over mashed potatoes with cranberry sauce and fresh herbs on top.