This Swedish meatball recipe is our family's Christmas tradition. We frequently double the recipe and keep it warm in a slow cooker.
Ingredients
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2 slices day-old white bread, crumbled
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½ cup heavy cream
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1 teaspoon butter
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1 small onion, minced
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⅔ pound ground beef
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⅓ pound finely ground pork
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1 egg
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1 tablespoon brown sugar (Optional)
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1 teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon ground nutmeg
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¼ teaspoon ground allspice
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⅛ teaspoon ground ginger (Optional)
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1 tablespoon butter
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¼ cup chicken broth
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3 tablespoons all-purpose flour, or as needed
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2 cups beef broth, or as needed
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½ (8 ounce) container sour cream
Description
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Preheat the oven to 350 degrees F (175 degrees C).
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Place bread crumbs into a small bowl; mix in cream. Allow to stand until crumbs absorb cream, about 10 minutes.
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Meanwhile, melt 1 teaspoon butter in a skillet over medium heat; cook and stir onion until light brown, about 10 minutes. Transfer onion to a mixing bowl.
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Mix ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl. Lightly mix in bread crumbs and cream.
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Melt 1 tablespoon butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon meat mixture per meatball; form into balls. Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. Insides of meatballs will still be pink.
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Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
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Bake in the preheated oven until meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
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Pour pan drippings into a saucepan over medium heat. Whisk flour into drippings until smooth.
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Gradually whisk in enough beef broth to total about 2 1/2 cups liquid.
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Bring gravy to a simmer, whisking constantly, until thickened, about 5 minutes.
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Just before serving, whisk in sour cream. Season with salt and black pepper. Serve gravy with meatballs.
