Creamy Swedish Meatballs

Preparation time: 15 minutes

Cooking time: 50 minutes


  • 1 lb ground pork
  • 1 medium yellow onion ~finely~ diced
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup breadcrumbs (plain or Italian style)
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh parsley finely chopped
  • 6 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 2 tsp Worcestershire Sauce
  • 1/4 cup heavy cream


  1. In a large bowl, combine the ground pork, egg, breadcrumbs, onion, salt, pepper, nutmeg, and parsley. Mix thoroughly
  2. Roll meat mixture into 1.5 inch balls.
  3. In a large skillet, place 3 tbsp of butter and begin pan frying the meatballs until cooked through. Cooking time may vary based on meatball size, but roughly 15 minutes.
  4. Set cooked meatballs side and add the remaining butter to begin making the sauce.
  5. Once butter is melted, add flour while whisking quickly to form a roux. Cook for 1-2 minutes until the roux turns a golden-brown color.
  6. Add beef broth slowly while whisking to prevent any clumps from forming. Cook for 5-7 minutes or until the sauce starts to thicken.
  7. Add the Worcestershire sauce and heavy cream to sauce and continue cooking until sauce begins to thicken up.
  8. Add the meatballs to sauce and cook them together for about 5 minutes.
  9. Serve over noodles, mashed potatoes, or rice and enjoy!