Swedish Meatballs - adapted from an Alton Brown recipe



This recipe is an adaptation of Alton Brown's swedish meatballs. I sometimes make the sauce just like he does, and I sometimes make a sauce that is more like a stroganoff sauce, another favorite of mine. I will include that sauce as well, at the bottom of the recipe :)


  • 2 slices fresh white bread
  • 1/4 cup milk
  • 3 tablespoons clarified butter, divided
  • 1/2 cup finely chopped onion
  • A pinch plus 1 teaspoon kosher salt
  • 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 2 large egg yolks
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice *I omit this
  • 1/4 teaspoon freshly grated nutmeg *I omit this
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/4 cup heavy cream

Preheat oven to 200 degrees F. (or 350 if you will use the baking method)

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice*, nutmeg*, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. (I use a 1 tbsp ice cream scoop instead of Alton's weighing method)

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. (I bake mine in my pyrex pan or in mini muffin tins instead, I dislike frying meatballs)

Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. (or just leave them in there with the heat off if you use the baking method)

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. (you could use a little bit of the fat from the baking pan if you used the baking method) Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

For the stroganoff like sauce

1 can of cream of mushroom soup
1 can of beef broth (or enough to make it your preferred consistancy)
1 c heavy cream or half and half (yes, I know this is overkill, but it's soooo good!)
black pepper to taste
1 c sour cream

To make this sauce, all you do is put everything except for the sour cream into a pan, wisk together and let bubble away until it is the consistancy you like - turn off the heat completely, add the sour cream, wisk to combine - pour over your meatballs and serve!

Serving suggestions for swedish meatballs - our favorite is over egg noodles, you can also do over rice or just on their own with other side dishes, or bread!



This sounds great! I know what I'll be having for dinner!


Thanks, now that it's cooling down, these sound yummy!