Pork & Beef Meatballs - Creamy Swedish Recipe

Welcome to the ultimate guide for crafting the most heavenly pork and beef meatballs smothered in a luscious, creamy sauce! Forget bland, dry meatballs – we're diving deep into the secrets behind perfectly cooked meatballs, infused with incredible flavor, and nestled in a rich, sour cream sauce. This isn't just any meatball recipe; it's a journey to creating a comforting classic that will have everyone asking for seconds. Whether you're a beginner looking for an easy-to-follow recipe or an experienced baker seeking to perfect your best sauce with meatballs, you've come to the right place. Get ready to transform simple ground pork and ground beef into a truly unforgettable dish!

Ingredients

• For the Meatballs:
• 1 lb ground pork and ground beef (or 1/2 lb of each)
• 1/2 cup panko breadcrumbs
• 1/4 cup milk (whole or 2%)
• 1 small onion, finely grated or minced
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp allspice
• Pinch of nutmeg
• 2 tbsp fresh parsley, chopped (optional, for garnish)
• 2 tbsp butter or olive oil for browning
• For the Creamy Sauce:
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups best beef broth (low sodium recommended)
• 1/2 cup heavy cream (or cooking with heavy cream)
• 1/4 cup sour cream sauce
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt and black pepper to taste

Directions

1. Meatball Preparation:
2. Prep the Mix: In a large bowl, combine the panko breadcrumbs and milk. Let it sit for 5 minutes to soften the breadcrumbs.
3. Combine Ingredients: Add the ground pork and ground beef, grated onion, egg, salt, pepper, allspice, and nutmeg to the breadcrumb mixture.
4. Mix Gently: Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs.
5. Form Meatballs: Roll the mixture into 1-inch to 1.5-inch balls. Aim for uniform size for even cooking. You should get about 25-30 meatballs from 1 pound ground beef and pork.
6. Cooking the Meatballs:
7. Brown the Meatballs: Heat butter or olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides until nicely golden brown. This step is crucial for developing flavor and achieving perfect cooked meatballs.
8. Remove & Drain: Once browned, remove the meatballs from the skillet and set them aside on a plate. If there's excess grease, carefully drain most of it, leaving about 1 tablespoon in the pan.
9. Making the Creamy Sauce:
10. Make the Roux: Return the skillet to medium heat. Add the 2 tablespoons of butter (if needed) and let it melt. Sprinkle in the flour and whisk constantly for 1-2 minutes until a light golden roux forms.
11. Whisk in Broth: Slowly pour in the best beef broth, whisking continuously to prevent lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
12. Add Cream & Flavor: Reduce the heat to low. Stir in the heavy cream, sour cream, Dijon mustard, and Worcestershire sauce. Whisk until the sauce is smooth and creamy. Season with salt and black pepper to taste.
13. Finishing the Dish:
14. Combine & Simmer: Gently return the browned meatballs to the creamy sauce in the skillet.
15. Cook to Perfection: Cover the skillet and let the meatballs simmer in the sauce for 10-15 minutes, or until they are cooked through and the flavors have melded beautifully. The sauce will also continue to thicken as it simmers, creating a rich meatballs and gravy consistency.
16. Serve: Garnish with fresh chopped parsley if desired, and serve hot.