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Swedish Meatballs

  • Total Time: 45 minutes
  • Yield: 24 meatballs 1x


Units Scale


  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 lb. ground beef
  • 1/4 lb. ground pork sausage
  • 1/2 cup panko bread crumbs
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/8 cardamon


  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can beef broth
  • 1/2 cup half and half


  1. Preheat oven to 350 degrees.
  2. Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent about 2-3 minutes.
  3. In a large bowl mix the sauteed onion, ground beef, ground sausage, bread crumbs, eggs, milk, salt, allspice, nutmeg, and cardamon. Using a wooden spoon stir until well combined. Roll the mixture into balls (about 1 1/2″, makes about 24 meatballs).
  4. In the skillet you cooked the onions in, add the meatballs in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
  5. In the same skillet, melt the 2 tablespoons butter with the drippings and brown bits. Whisk in flour and cook 1 minute. Gradually whisk in beef broth and half-and-half and continue whisking until slightly thickened, about 1-2 minutes. Add meatballs and gently toss until all the meatballs are coated.
  6. Place skillet in the oven and bake for 30 minutes.


  • The original recipe calls for dill in the meatballs and the sauce. I leave it out because while I like it, my husband prefers them without the dill. If you want to try them with the dill, just add 1/4 teaspoon to the meatball mixture and 1/4 teaspoon to the gravy.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dishes