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These delicious Swedish Meatballs are the best I’ve ever had. The recipe makes the most succulent, tender and tasty meatball you’ll ever have over noodles or mashed potatoes. We altered the recipe a bit because we like a little less pork so used only 1/2 pound of pork to a full pound of beef.
Other than that the only change we made was to use the slow cooker to allow the meat to cook thoroughly in the gravy for a couple of hours prior to serving. (I say we, but I really mean my husband. I was giving directions and taking pictures this time. He did a great job!)Delicious tender Swedish meatballs in a beefy gravy-This is comfort food at it's best!Click To Tweet
This recipe is inspired from The Joy of Cooking “Swedish Meatballs”.
By the way, The Joy of Cooking is one of the best recipe books I’ve ever had and it contains so much more than just recipes. It’s like a cooking encyclopedia! Everything you need to know about cooking methods and techniques, measurements, substitutions, cuts of meat and much more! If you don’t have a copy, you might want to think about asking for one for Christmas or your birthday!
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We hope you enjoy it as much as we do!
- 1 tablespoon butter
- 1 tablespoon minced onion
- 2/3 cup fresh bread crumbs
- 1 cup water
- 16 ounces lean ground beef
- 8 ounces lean ground pork
- 2 large egg yolks
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon grated or ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup (1/2 stick) butter
- 2 tablespoons all purpose flour
- 2 cups beef stock or broth
- Melt 1 tablespoon of butter over medium heat, add 1 tablespoon minced onion and cook until soft, about 1-2 minutes. Set aside
- In the bowl of an electric mixer, add 2/3 cup bread crumbs and 1 cup of water. Let this sit for about 1-2 minutes or until softened.
- To the bread crumb mixture, add the onions along with the beef, pork, egg yolks, salt, pepper, nutmeg and allspice. Beat on low speed until smooth, then turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes.
- Shape the meat into 2 inch balls.
- Heat 1/4 cup of butter in a large skillet, then brown the meatballs in the butter in batches, draining on paper towels before transferring them to a platter. Cover to keep warm.
- Reduce the heat to low and add 2 tablespoons of flour stirring and cooking until light brown.'
- Slowly add the beef stock/broth, whisking until the gravy is thick and smooth.
- Add the meatballs and the gravy to your crockpot and let it cook for 1-2 hours.