Swedish meatballs in cream sauce

Authentic Swedish meatballs recipe traditionally served with cream sauce. Easy to make with step by step instructions.

Course Main Course

Cuisine Swedish

Keyword ground meat, ikea meatballs, swedish meatballs

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 637kcal

Author Eva | Electric Blue Food

Equipment

Mixing bowl
Cutting board
Knife
Kitchen scale
Skillet

Ingredients

500 g beef and pork mince
2 egg yolks
1 shallot
40 g bread crumbs
1 tsp salt
black pepper to taste
4 tbsp vegetable oil for frying
300 ml cream
1 tbsp beef stock concentrate or 1 stock cube
2 tbsp warm water
1 tbsp Dijon mustard
2 tbsp Worchestershire sauce

Metric - US Customary

Instructions

Finely mince the shallot. For a smoother finish you can grate the onion or use onion paste or powder.
Combine the ground meat, onion, egg yolks, bread crumbs, salt and pepper in a bowl. Knead the mixture with your hands until homogeneous, 1 minute.
With slightly damp hands take a small amount of mixture at a time and roll into meatballs. To make them all the same size I weigh mine at 15 g each.
Set a skillet on medium-high heat and add 4 tbsp oil or butter. When hot, add the meatballs and shallow fry for a couple of minutes. Roll the meatballs over to cook the other side. After another couple minutes roll the meatballs again to cook the sides where they look raw. Shallow fry the meatballs until homogeneously cooked and slightly browned for a total time of about 10 minutes.
When cooked, turn off the heat. Transfer the meatballs to a plate lined with kitchen paper for the time being. With the help of a spoon remove some of the cooking fat leaving about 2 tbsp in the pan. Keep the onion bits that may have escaped the meatballs as the meat shrank for extra flavour; but discard if burnt.
Return the pan to the stove on medium heat and pour all the cream in. In a small bowl aside, mix the water and the stock concentrate, then add to the pan. Stir in the mustard and lastly add the Worchestershire sauce. Stir to combine and keep simmering on medium heat until the sauce thickens, 3-4 minutes.
Put the meatballs back into the pan and toss to coat in the cream sauce. Serve with mashed potatoes or your favourite veggie side.

Notes

A regular adult portion is 10-12 meatballs together with a vegetable side dish like mashed potatoes. However, if planning to only serve these meatballs with a simpler side dish like a leaf salad, you can count on this recipe yielding 3 portions rather than 4.
The nutrition information included in this recipe card is a guideline only and based on a suggested serving size.

Nutrition