These meatballs are always a favorite, and a nice change from an Italian meatball. I bake the meatballs in the oven rather than frying them in a pan, which is much easier and cleaner, and then finish them in the sauce on the stove. These are savory and flavorful, great served over cooked egg noodles.
TIPS: Save the drippings from the oven baked meatballs as they are used in the sauce (removing any larger crumbs if there are any). This recipe is easy to double which I often do. These can make a great appetizer for a party or family get together by making smaller appetizer sized meatballs.
Swedish Meatballs
Ingredients
- 3 slices rustic bread
- ½ cup whole milk
- ½ cup onion chopped
- ¾ lb ground beef
- ¾ lb ground pork
- 1 large egg
- ¼ tsp allspice
- ¼ tsp nutmeg
- ⅙ tsp cloves
- 1 ½ tsp salt
- ½ tsp pepper
- 3 Tbsp butter
- 2 Tbsp olive oil
- 3 Tbsp flour
- 1 ½ cup beef broth
- ½ cup heavy cream
Instructions
- Heat oven to 425 degrees, or 400 convection oven.
- Process bread into crumbs in food processor. Remove from food processor and soak in the milk.
- Next, mince onion in cleaned food processor. Add meats, egg, soaked bread crumbs and spices including salt and pepper into food processor. Pulse just until all ingredients are incorporated and the meat breaks down somewhat (do not process too long or it will become paste) .
- Roll into 1- inch balls (golf ball size) and place in shallow 13×9 casserole dish or on a large rimmed baking sheet. Bake until they start to brown, but not cooked quite all the way through, about 20 min. Drain drippings from bottom of dish to use in the sauce.
- In large pot melt butter and oil, along with drippings from the casserole dish. Whisk in flour and cook until tan color, about 1 min. Add broth and cream and bring to a boil. Add meatballs to sauce and cook additional 8- 10 minutes, stirring occasionally, to finish cooking.
- Season with salt and pepper to taste. Serve over large egg noodles.
- Enjoy!