Description
Ina Garten’s Swedish meatballs blend tender meat with creamy sauce, drawing inspiration from classic Scandinavian cuisine. Rich beef and pork combine with aromatic spices, creating a comforting dish you’ll savor with lingonberry jam and buttered egg noodles.
Ingredients
Scale
- ¾ lb (340 g) lean ground beef
- ½ lb (227 g) lean ground pork
- 1 cup (240 ml) breadcrumbs
- ½ cup (120 ml) milk
- 1 large egg plus 1 egg white, beaten
- 2 tbsps unsalted butter
- ⅓ cup (80 ml) minced white onion
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ¼ tsp ground allspice
- Kosher salt
- Freshly ground white pepper
- 2 tbsps unsalted butter
- 2 tbsps all-purpose flour
- 1 ½ cups (360 ml) low-sodium beef broth
- 1 tsp Worcestershire sauce
- ¼ cup (60 ml) heavy cream
- Freshly ground black pepper
- 2 tbsps chopped fresh parsley (optional)
- Vegetable oil, for brushing
Instructions
- Mixture Preparation: Blend panko breadcrumbs, softened butter, diced onion, minced garlic, allspice, kosher salt, and white pepper in a large mixing bowl until evenly distributed.
- Liquid Integration: Incorporate whole milk and Worcestershire sauce, stirring gently to prevent egg scrambling when added later.
- Meat Combination: Fold ground beef, ground pork, and beaten eggs into the seasoned mixture using hands, ensuring thorough but gentle mixing to maintain meat’s tender texture.
- Shaping and Chilling: Form meat mixture into uniform 1-inch spheres, arrange on a greased baking sheet, and refrigerate for one hour to enhance flavor cohesion and structural stability.
- Roasting Process: Heat oven to 400°F, then bake meatballs for 18-22 minutes, rotating midway to ensure consistent browning and reaching an internal temperature of 160°F.
- Gravy Construction: Melt butter in a heavy skillet, whisk in flour to create a smooth roux, then gradually add beef broth and Worcestershire sauce, simmering until the mixture thickens.
- Sauce Finalization: Stir in heavy cream, adjusting seasoning with salt and black pepper, then gently immerse cooked meatballs in the velvety sauce, allowing them to absorb the rich flavors.
- Serving Suggestion: Plate meatballs with accompanying gravy, garnish with fresh parsley, and serve alongside traditional lingonberry jam for an authentic Swedish dining experience.
Notes
- Chill for Cohesion: Refrigerating the meatball mixture for at least an hour helps ingredients bind together, preventing crumbly textures and ensuring a tender, succulent bite.
- Avoid Overworking Meat: Gently mix ingredients to prevent tough meatballs; use light touch when folding and shaping to maintain a delicate, soft texture.
- Temperature Matters: Use a meat thermometer to confirm 160°F internal temperature, guaranteeing food safety without overcooking and drying out the meatballs.
- Gravy Technique: Whisk roux and broth slowly and consistently to create a smooth, lump-free sauce that coats meatballs with rich, velvety goodness.
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg