Swedish spiced beef pork (Printable)

Tender spiced meatballs simmered in a rich, creamy brown sauce with savory Scandinavian flavors.

# What You'll Need:

→ Meatballs

01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 1 garlic clove, minced
05 - ½ cup whole milk
06 - ½ cup fresh breadcrumbs
07 - 1 large egg
08 - ½ tsp ground allspice
09 - ½ tsp ground nutmeg
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - 2 tbsp unsalted butter (for frying)

→ Creamy Brown Sauce

13 - 2 tbsp unsalted butter
14 - 2 tbsp all-purpose flour
15 - 2 cups beef broth
16 - ½ cup heavy cream
17 - 1 tsp Worcestershire sauce
18 - 1 tsp Dijon mustard
19 - Salt and pepper to taste

→ To Serve (Optional)

20 - Mashed potatoes
21 - Lingonberry jam
22 - Fresh parsley, chopped

# How to Make It:

01 - Soak breadcrumbs in milk for 5 minutes until softened.
02 - In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, onion, garlic, egg, allspice, nutmeg, salt, and pepper. Mix gently until just combined.
03 - With damp hands, roll mixture into 1-inch meatballs and set aside.
04 - Heat 2 tablespoons butter in a large skillet over medium heat. Fry meatballs in batches, turning to brown evenly for 6 to 8 minutes. Remove to a plate and keep warm.
05 - Melt 2 tablespoons butter in the same skillet. Whisk in flour and cook for 1–2 minutes.
06 - Gradually whisk in beef broth, scraping up browned bits. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste.
08 - Return meatballs to the sauce and simmer gently for 8 to 10 minutes until cooked through and the sauce is creamy.
09 - Serve hot with mashed potatoes, lingonberry jam, and a sprinkle of fresh parsley.

# Expert Advice:

01 -
  • They're impossibly tender because you're mixing just enough, not overdoing it like so many recipes push you to do.
  • One skillet does almost everything, and the sauce develops character from all those browned bits stuck to the bottom.
  • Lingonberry jam on the side sounds fancy but it's the unexpected brightness that makes people ask for the recipe.
02 -
  • Overmixing the meat mixture is the most common mistake—it makes tough, rubbery meatballs that no amount of sauce can save, so stop as soon as everything is combined.
  • The browned bits stuck to the pan are called fond, and deglazing them with broth is where half the sauce's flavor comes from; don't skip that scraping step.
03 -
  • Damp hands when rolling meatballs prevent sticking and make the process faster—it's a small thing that saves frustration.
  • Let your meatballs rest on a plate for a few minutes before browning them; this helps them hold their shape and brown more evenly.
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