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Swedish Meatballs


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Swedish Meatballs 0 Picture


  • 1 pound(s) ground beef chuck
  • 1 pound(s) ground pork
  • 3 cup(s) panko (Japanese breadcrumbs)
  • 1 1/2 cup(s) whole milk
  • 2 large eggs, lightly beaten
  • 2 clove(s) garlic, minced
  • Coarse salt and ground pepper
  • 1/4 teaspoon(s) ground allspice
  • 3 tablespoon(s) butter
  • 1/3 cup(s) all-purpose flour
  • 3 cup(s) canned reduced-sodium beef broth
  • Grape or current jelly, cooked egg noodles, chopped parsley, for serving (optional)


Adapted from


Step 1

Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.


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