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Swedish Meatballs

from the video Party Meatballs 4 Ways ▶︎

by Matthew Johnson

Inspired by


for 40 meatballs


  • 1 lb (455 g) ground beef
  • 1 lb (455 g) ground pork
  • 1 cup (50 g) panko breadcrumbs
  • ½ cup (75 g) onion, finely minced
  • ¼ cup (10 g) fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • salt, to taste
  • pepper, to taste

Swedish Gravy

  • ¼ cup (55 g) butter
  • ¼ cup (30 g) all-purpose flour
  • 2 cups (470 mL) beef broth
  • ½ teaspoon ground allspice
  • ½ teaspoon nutmeg, freshly grated
  • 1 cup (240 mL) heavy cream
  • salt, to taste
  • pepper, to taste
  • fresh parsley, chopped, to serve


  1. Preheat oven to 425°F (220°C).
  2. In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  3. Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  4. Bake meatballs for 15 minutes, until golden brown. Set aside.
  5. Melt butter in a pan on medium heat and allow it to brown slightly. Stir in the flour completely and cook for about 1 minute creating a pale roux.
  6. Add the beef broth, stir, and cook until it thickens.
  7. Add in the ground allspice, nutmeg, salt, pepper, and the heavy cream, stir, and bring to a simmer for 5 minutes.
  8. Add the meatballs and coat them with the gravy.
  9. Sprinkle with the parsley, poke with toothpicks, and serve!
  10. Enjoy!
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