Swedish Meatballs

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Serves: 4


• 1 lb. ground beef
• 1 lb. ground pork
• 1/2 c. breadcrumbs
• 2 large egg yolks
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• kosher salt
• 1/2 white onion, chopped
• 4 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 3 tbsp. all-purpose flour
• 3 c. low-sodium beef broth
• 1/4 c. heavy cream
• 1/4 c. freshly chopped parlsey
• Freshly ground black pepper
• Cooked pappardelle or egg noodles
• Pecorino Romano Cheese to sprinkle on top, then serve


  1. In a large bowl, mix together ground beef and pork, breadcrumbs, egg yolks, allspice, and nutmeg and season with salt. Stir to combine, then mix in onion. Form mixture into small meatballs.
  2. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add meatballs and brown until golden, 3 minutes per side. Transfer to a plate. Drain fat in skillet.
  3. Make gravy: Melt remaining butter in skillet. Whisk in flour until golden, 2 minutes, then add beef broth and whisk until no clumps remain. Bring to a simmer and let thicken, 2 minutes.
  4. Add heavy cream and parsley and return meatballs to skillet. Spoon gravy over meatballs and let simmer in sauce until cooked through, 5 to 6 minutes more. Season with freshly ground black pepper.
  5. Serve over pappardelle or egg noodles and top with grated Pecorino Romano Cheese

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