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Swedish Meatballs


Adapted from Emeril Lagasse

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Rate this recipe 4.4/5 (15 Votes)


  • 1 cup finely chopped Red Onion, plus 1/2 cup (for sauce)
  • 4 1/2 tbls unsalted Butter
  • 1 lb ground Beef
  • 1 lb ground Sausage Meat (or Pork)
  • Salt & Pepper
  • 1/4 tsp Allspice
  • 1/8 tsp Nutmeg
  • 1 cup Breadcrumbs
  • 3/4 cup Half & Half plus 3/4 cup (for sauce)
  • 1 large Egg, lightly beaten
  • 4 tbls Flour
  • 32 oz box reduced sodium Beef Broth
  • 1/4 cup cranberry sauce (or red current jelly)



Step 1

In a skillet over medium-high heat, sauté 1 cup of onion in 1 ½ tbls of the butter until soft. Let aside to cool. In a medium mixing bowl combine Beef, Pork 1½ tsp salt ½ tsp pepper, allspice, nutmeg and the cooled onion.
In a small bowl combine breadcrumbs with the Half & Half, then add to meat mixture along with the beaten egg. Mix well with your hands to thoroughly combine.
Using a tablespoon measure, mold mixture into small meatballs and place on a lined baking pan. Heat ½ tbls of the butter in a medium skillet until foamy. Add 1/3 of the meatballs and cook, turning frequently until browned on all sides. Transfer cooked meatballs to a Dutch Oven or large saucepan and repeat with remaining meatballs adding another ½ tbls butter to the skillet before each batch.
When completed, add remaining 1½ tbls butter and the ½ onion to skillet and sauté until soft. Add the four and cook stirring for 2 min. Whisk in the beef broth little by little and cook until sauce is smooth and thick (about 4 min). Add the remaining half & half, S&P and the cranberry sauce. Add sauce to the meatballs in the large saucepan and bring to a boil, then reduce to a simmer. Stir very gently so the meatballs do not break up. Cook, uncovered for around 1 hour until meatballs are very tender and sauce is thick and flavorful. Serve over noodles or as an appetizer.

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