Swedish Meatballs Quicker

Quicker Swedish Meatballs


For the Meatballs
2 tbsp butter
1/2 yellow onion, finely chopped
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoon fine salt
pinch of cayenne
1 pound ground chuck
1 pound ground pork

For the Sauce
2 tbsp butter
3 tbsp all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 tsp sugar
1/4 tsp Worcestershire sauce
salt and pepper to taste


Prepare the Meat
1. Melt the butter in a large shallow saucepan over medium to medium-low heat.
2. Once butter is melted, add the diced onion to the pan with a pinch of salt. Sauté for 6-7 minutes or until translucent.
3. Once the onions are done, empty them into a large mixing bowl. Do not rinse out the pan. We will use it later.
4. To the onions, add the milk, eggs, and breadcrumbs. Mix well into a slurry.
5. Once well mixed, add nutmeg, allspice, cayenne, black pepper, and salt. Mix thoroughly.
6. Add the ground meat. Mix well to combine.
7. Cover tightly with plastic wrap and refrigerate for 1 hour.

Make the sauce
1. Melt the butter on medium heat in the same pan as before.
2. Once butter is melted, add the flour and stir to combine with a whisk. Continue stirring for about 4-5 minutes or until golden.
3. Whisk in the beef broth a little at a time. After about half is in and combined, pour in the rest and whisk.
4. Add cream, black pepper, salt, sugar, and Worcestershire sauce. Whisk to combine.
5. Turn up the heat to medium-high to bring to a simmer for 6-7 minutesor until slightly thickened, whisking occasionally.
6. Turn off while you cook the meatballs.

Cooking the Meatballs
1. Preheat the oven to 425 F.
2. Line a cookie sheet with tin foil.
3. Remove the meat from the fridge and form into 1 oz balls. Wetting your hands with cold water will help make smooth meatballs.
4. Place the balls on the cookie sheet.
5. Bake the meatballs for 20-25 minutes or until browned.
6. Add the cooked meatballs to the pan with the sauce and reheat over medium-low heat.
7. Simmer the meatballs in the sauce, basting them often until the sauce reaches a nice creamy consistency; not too runny, and not too thick.
8. Season with salt and pepper.

Serve with lingonberry jam, or other jams on the side, with potatoes and a veggie.

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