Ingredients
Meatballs
- ½ tbsp olive oil
- 1 brown onion, chopped
- 1 teaspoon minced garlic
- 1 lb ground pork
- ½ lb ground beef
- 1 cup panko breadcrumbs
- ¼ cup milk
- 1 egg
- ½ tablespoons salt
- ¼ teaspoons ground nutmeg
- Cracked black pepper, to taste
Sauce
- 4 tbsp butter
- 2 tbsp flour
- 2 ½ cups low sodium chicken broth
- 1-2 tablespoons Worcestershire sauce
- 2 tbsp heavy cream (optional)
- Salt, to taste
- Cracked black pepper, to taste
Instructions
- Sauté the aromatics: Heat ½ tablespoon of olive oil in a frying pan over medium-high heat. Add the chopped onion and cook until soft and slightly golden, about 10 minutes. Stir in the minced garlic and cook for an additional minute. Remove from heat.
- Prepare the meatball mixture: In a large bowl, combine ground pork, ground beef, panko breadcrumbs, milk, egg, salt, ground nutmeg, cooked onion and garlic mixture, and a generous amount of cracked black pepper. Mix until uniform. Shape into meatballs slightly smaller than regular size, yielding approximately 44 meatballs.
- Cook the meatballs: Heat enough oil in a large skillet or frying pan over medium-high heat to just cover the bottom. Once shimmering, cook the meatballs in batches, turning until golden brown and cooked through. Remove and drain on kitchen paper-lined plate.
- Prepare the sauce base: In another large skillet or shallow casserole over medium heat, melt the butter. Whisk in the flour and cook for 3-4 minutes, whisking almost constantly to form a roux.
- Add broth and finish sauce: Gradually pour in the chicken broth while whisking continuously to avoid lumps and create a smooth, thin sauce. Stir in Worcestershire sauce and return meatballs to the sauce. Simmer for 5 minutes until sauce thickens and meatballs are heated through.
- Season and enrich: Taste and season the sauce with salt and cracked black pepper as needed. Stir in heavy cream if desired for a richer finish. Serve hot.
Notes
- Use low sodium chicken broth to control salt levels and adjust seasoning accordingly at the end.
- You can substitute beef with a mix of veal or turkey for a leaner meatball.
- Serving suggestion: pair with mashed potatoes, egg noodles, or steamed vegetables.
- Meatballs can be made ahead and reheated gently in the sauce before serving.
- For gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Swedish
