Servings: 6-8 (Makes 32 meatballs) 1x
Scale
Ingredients
For the Meatballs
- 1 lb lean ground beef*
- 1 lb ground pork
- ½ yellow onion, finely minced (~½ cup)
- ½ cup panko breadcrumbs*
- 2 eggs
- 1 teaspoon garlic powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon black pepper
- ½ teaspoon fine salt
For the Sauce
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour*
- ½ cup heavy cream*
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce*
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- Optional for serving: mashed potatoes and chopped fresh parsley
Instructions
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- In a large bowl, combine the ground beef, ground pork, onion, breadcrumbs, eggs, garlic powder, nutmeg, allspice, salt, and pepper.
- Combine the mixture with your hands, then form it into 30 to 32 medium-size meatballs, about 1½ inches each. Place the meatballs in an even layer on the baking sheet.
- Bake until the meatballs reach an internal temperature of 160 degrees, about 20 minutes.
- While the meatballs are baking, make the sauce. Place a large skillet over medium heat, and add the butter. Once butter is melted, add the flour. Whisk continuously until the mixture turns brownish in color, about 2-3 minutes.
- Slowly add the broth and then the heavy cream, whisking slowly and continuously.
- Mix in the Worcestershire and Dijon; bring to a boil. Lower the heat to maintain a simmer, stirring occasionally until the sauce thickens, about 10 minutes. Season with the salt and pepper.
- When they’re done baking, add the cooked meatballs to the skillet and continue to gently simmer the sauce. Stir and spoon the sauce over top of the meatballs.
- If desired, serve the meatballs and sauce over mashed potatoes or rice and garnish with fresh parsley.
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
Substitutions:
– May use ground venison, ground pork, ground beef, ground turkey or a combination of those to make 2 pounds ground meat.
– May use gluten-free breadcrumbs or gluten-free panko in place of the regular panko breadcrumbs.
– May use gluten-free flour in place of the regular flour in the sauce.
– May use half-and-half instead of heavy cream.
– May use coconut aminos, tamari, or gluten-free Worcestershire in place of Worcestershire sauce.
For gluten-free Swedish meatballs, use gluten-free breadcrumbs, gluten-free flour, and tamari, coconut aminos, or certified gluten-free Worcestershire in place of regular Worcestershire sauce.
Nutrition Information
- Serving Size: ⅛ of the recipe or ~4 meatballs
- Calories: 376
- Fat: 25 g
- (Sat Fat: 11 g)
- Sodium: 414 mg
- Carbohydrate: 10 g
- (Fiber: 1 g
- Sugar: 1 g)
- Protein: 25 g
- Cholesterol: 145 mg