Swedish Meatballs


  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large shallots, finely diced
  • 1/2 cup Panko
  • 2 large egg yolks
  • 1/4 teaspoon ground allspice
  • 1/4 tsp. ground nutmeg
  • 1 tbs. olive oil
  • 1 tbs. butter
  • Kosher salt and freshly ground black pepper, to taste


  • 1/3 cup all-purpose flour
  • ¼ cup heavy cream
  • 4 cups beef broth
  • 2 tbs. chopped fresh Italian parsley leaves
  • Kosher salt and freshly ground black pepper, to taste


  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallots, and cook, stirring frequently, until translucent, about 2-3 minutes.
  • In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked shallot and season with salt and pepper, to taste. Knead the mixture with your hands until well combined, this will take at least 3 minutes. Roll the mixture into 1 oz. balls with hands.
  • Add butter to the skillet, when it starts to foam working in batches add meatballs and cook until all sides are browned, about 5 minutes. Transfer from the skillet to oven proof dish and place in warm oven.
  • Add flour to the skillet over low heat. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef broth and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches desired consistency. Remove the meatballs from the oven, cover with the gravy.
  • Serve immediately and garnish with parsley.

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