Ingredients
Scale
- 1 lb ground beef (or beef-pork mix)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg, beaten
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1 cup heavy cream
- 1 cup beef broth
- 1 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
- Cooked rice or egg noodles, for serving
- Lingonberry compote or jam (optional, for serving)
Instructions
- In a bowl, mix breadcrumbs and milk. Let sit 5 minutes.
- Stir in beef, onion, garlic, allspice, nutmeg, salt, and pepper. Form into 1-inch balls.
- In a large skillet, melt butter over medium heat. Brown meatballs in batches (~3–4 min per batch). Remove and set aside.
- Mushrooms to skillet; sauté 5 minutes until softened. Stir in flour, then gradually whisk in beef broth and heavy cream.
- Return meatballs to skillet; simmer 10 minutes until cooked through and sauce thickens.
- Adjust seasoning. Serve over rice or noodles with parsley and lingonberry compote on the side.
Notes
- For extra richness, add a splash of lemon juice or Worcestershire sauce to the sauce.
- Swap beef with ground turkey for a lighter version.
- Lingonberry pairs传统ally with Swedish meatballs—but cranberry sauce works in a pinch!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Swedish
Nutrition
- Serving Size: 1/4 recipe
- Calories: 532 Kcal
- Sugar: 5g
- Sodium: 712mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 128mg
