Swedish Meatballs

Originally posted to Instagram February 13,2020

There’s about 3x more dessert recipes than any other kind so, savory recipes feel few and far between. These meatballs didn’t disappoint and I highly recommend doubling the meat then baking half on a sheet tray and freezing them for later

Swedish Meatballs


3/4 lb lean ground beef
1/2 lb ground veal
1/4 lb ground pork
1 1/2c soft bread crumbs
1c light cream
1/2c minced onion
3 Tbsp. butter
1 egg
1/4c finely chopped parsley
1 1/4 tsp salt
Dash of pepper
Dash of ginger
Dash of nutmeg

2tbs butter
2tbs flour
Beef bouillon dissolved in 1 1/2c hot water
1 1/2tsp Instant coffee (optional) 

For the meatballs soak breadcrumbs in cream for 5 minutes. Cook onion in 1 tablespoon of butter until softened. Either in a stand mixer or by hand mix together egg, Breadcrumb mixture, onion, parsley, salt, pepper and spices. Add in the meat and beat for 5 minutes on medium speed. Refrigerate for at least an hour. Shape into 1 1/2 inch balls (I use a cookie scoop to portion them) Brown Meatballs in batches with remaining 2tbs butter. Set aside. Prepare gravy and add meatballs. Cover and cook on low for 30 minutes.

For the gravy melt butter in the skillet that you browned the meatballs in with the drippings. Whisk in flour and cook for one minute. Add bullion mixture and instant coffee. Cook and stir until thickened and bubbly

Rating: 1 out of 5.

1/19/2021 Update

I have indeed made this a few times since posting this recipe. Last time I used half ground beef, half ground turkey and milk instead of cream and it still was delicious. I will still keep using this recipe in the future with or without the gravy.

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