Tender, juicy meatballs simmered in a luxurious creamy sauce with hints of Worcestershire and Dijon mustard—a classic Scandinavian comfort dish that's elegant enough for dinner parties yet simple enough for weeknight meals. These iconic meatballs are served in a silky, savory gravy that coats every bite with rich, umami flavors that will have everyone asking for seconds.
⏱️60 min
📊Easy
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
500 gground beef
250 gground pork
1 mediumonions, finely minced
100 gbreadcrumbs
2 pieceseggs
120 mlmilk
1 tablespoonWorcestershire sauce
2 teaspoonsDijon mustard
50 gbutter
400 mlbeef broth
200 mlsour cream
1 to tastesalt and black pepper
0.25 teaspoonnutmeg, freshly grated
Instructions
1PREPARE THE MEATBALL MIXTURE: In a large bowl, combine the ground beef and pork with the minced onion. In a separate small bowl, soak the breadcrumbs in milk for 2-3 minutes until softened and absorbs the liquid completely. Add the soaked breadcrumbs to the meat mixture along with the eggs, Worcestershire sauce, Dijon mustard, salt, pepper, and freshly grated nutmeg. Mix gently with your hands until just combined—avoid overworking the mixture, as this will result in dense, tough meatballs. The mixture should be moist but hold together when squeezed.
2SHAPE THE MEATBALLS: With damp hands to prevent sticking, roll the mixture into uniform balls approximately 1.5 inches (4 cm) in diameter—this size ensures even cooking and an ideal texture throughout. Place each meatball on a plate or parchment paper as you go. You should have approximately 20-24 meatballs. Uniform sizing is crucial so they all cook at the same rate and finish cooking simultaneously.
3BROWN THE MEATBALLS: Heat 50g of butter in a large, deep skillet or Dutch oven over medium-high heat until it foams and is just turning golden. Working in batches to avoid crowding the pan, carefully add the meatballs and cook for 5-6 minutes, rolling them occasionally with a wooden spoon or tongs, until they are golden brown on all sides. Transfer the browned meatballs to a plate and set aside. Do not worry if they are not fully cooked through at this stage—they will finish cooking in the sauce.
4BUILD THE SAUCE BASE: Add the beef broth to the same skillet, scraping up all the browned bits and fond from the bottom—these caramelized particles are pure flavor. Bring the broth to a gentle simmer over medium heat, stirring occasionally. Return all the meatballs to the pan, nestling them into the liquid so they are partially submerged. Reduce the heat to medium-low and simmer gently for 15-18 minutes, until the meatballs are cooked through completely—a meat thermometer should read 160°F (71°C) at the thickest part.
5CREATE THE CREAMY FINISH: Remove the skillet from heat and allow it to cool slightly for 1-2 minutes. In a small bowl, whisk together the sour cream with 2 tablespoons of the hot cooking liquid to temper it and prevent curdling. Gently stir the sour cream mixture into the skillet with the meatballs, using a wooden spoon and taking care not to break the delicate meatballs. Return the skillet to low heat and warm through for 2-3 minutes, stirring gently and continuously—the sauce should never boil, as boiling will cause the sour cream to separate and become grainy.
6SEASON AND SERVE: Taste the sauce and adjust the seasoning with salt and black pepper as needed—remember that the beef broth may already be salty, so taste before adding more. Transfer the Swedish meatballs to a serving platter or bowl, ensuring they are well-coated with the creamy sauce. Serve immediately over egg noodles, mashed potatoes, or rice, garnishing with fresh parsley if desired. The meatballs will keep warm for up to 30 minutes on low heat, though they are best enjoyed fresh from the pan.