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Tender Swedish Meatballs

Tender Swedish meatballs are juicy morsels of seasoned meat in a creamy sauce, perfect for meal prep and elevating any lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Swedish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground beef Opt for high-quality for best flavor and tenderness.
  • 1/2 cup Breadcrumbs
  • 1/4 cup Milk
  • 1 Egg
  • 1 small Onion, finely chopped
  • 1 clove Garlic, minced
  • Salt and pepper To taste.
  • a pinch Nutmeg
  • Vegetable oil For frying.
For the Sauce
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 1 cup Beef broth
  • 1/2 cup Cream

Method
 

Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, salt, pepper, and a pinch of nutmeg. Mix well until fully combined.
  2. Using your hands, form the mixture into small balls, about 1 inch in diameter.
Cooking
  1. Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally until browned on all sides.
  2. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
  3. Gradually pour in the beef broth, stirring constantly until smooth. Then, add the cream and let the sauce simmer until it thickens.
  4. Once the sauce has thickened, gently add the cooked meatballs back to the skillet. Spoon the sauce over the meatballs and let them simmer for another 2-3 minutes.
Serving
  1. Serve your succulent tender Swedish meatballs warm, over a bed of mashed potatoes or with a side of steamed vegetables.

Notes

Chill the meat mixture for 30 minutes in the refrigerator before shaping into meatballs for better texture. Keep an eye on the meatballs while cooking; they should be nicely browned outside but juicy inside. Store in an airtight container in the refrigerator for up to 3-4 days.