Marcus Samuelssons Swedish Meatballs Recipe

I was super stoked when I first tried whipping these Swedish meatballs up, because they got this crazy awesome mix of juicy beef and pork with all those classic spices and a creamy sauce that’s totally leveled up by a touch of tang from lingonberry jam that just hits different.

I think this Marcus Samuelsson Swedish Meatballs recipe is one of my faves. The mix of whole milk, plain breadcrumbs, and a small egg with ground beef and pork creates a rich taste balanced by a touch of allspice, nutmeg and heavy cream.

I love how these ingredients work together.

Ingredients

• Whole milk: Offers protein and calcium, boosting creaminess and texture.
• Plain breadcrumbs: Supplies carbohydrates and binding power, aiding meatball shape.
• Onion: Adds essential flavor and a slight fiber boost for health benefits.
• Ground beef and pork: Rich in protein, delivering a hearty, savory taste and ample nutrients.
• Heavy cream: Provides smooth richness, elevating the sauce with luxurious creaminess.
• Lingonberry jam: Balances savory spices with a tangy, sweet burst of flavor.
• Egg: Acts as a natural binder, making sure meatballs hold together during cooking.
• Beef stock: Forms the base of a deep flavorful sauce with subtle umami notes.
• Worcestershire sauce: Enhances savory depth with a tangy, slightly spicy kick.

Ingredient Quantities

• 1/2 cup whole milk
• 1/2 cup plain breadcrumbs
• 1 small onion, finely minced
• 1 egg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt (plus extra to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 lb ground beef
• 1 lb ground pork
• 2 tablespoons butter (for frying the meatballs)
• 2 tablespoons olive oil (for frying the meatballs)
• 2 tablespoons butter (for the sauce)
• 2 tablespoons all-purpose flour
• 2 cups beef stock (preferably low sodium)
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste (for the sauce)
• Lingonberry jam (for serving)

How to Make this

1. In a bowl, mix 1/2 cup whole milk with 1/2 cup plain breadcrumbs and let it sit for about 10 minutes so the breadcrumbs soak up the milk.

2. Meanwhile, combine the soaked breadcrumbs with a small finely minced onion, 1 egg, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt (plus extra if needed) and 1/4 teaspoon freshly ground black pepper.

3. Add 1 lb ground beef and 1 lb ground pork into the mixture and stir gently until all the ingredients are just mixed in.

4. Form the meat mixture into small balls about the size of a golf ball, trying not to overwork the meat so they stay tender.

5. Heat 2 tablespoons butter with 2 tablespoons olive oil in a large frying pan over medium heat, then fry the meatballs in batches until they are browned evenly on all sides; remove them and set aside.

6. In the same pan, melt 2 more tablespoons butter for the sauce and sprinkle in 2 tablespoons all-purpose flour, stirring constantly for about a minute until it forms a light roux.

7. Slowly pour in 2 cups beef stock (preferably low sodium) while stirring to keep the sauce smooth, and let it simmer until it begins to thicken.

8. Stir in 1/2 cup heavy cream and 1 tablespoon Worcestershire sauce, then season with extra salt and pepper to taste.

9. Return the browned meatballs to the pan and let them simmer in the sauce for about 10 minutes or until they are cooked through.

10. Serve the meatballs hot and garnish them with a dollop of lingonberry jam on the side for that perfect Swedish touch.

Equipment Needed

1. A large mixing bowl to soak the breadcrumbs and combine the ingredients
2. Measuring cups for accurate milk, broth, and cream quantities
3. Measuring spoons to portion out the spices and seasonings
4. A sharp knife for finely mincing the onion
5. A sturdy cutting board to work on the minced onion
6. A wooden spoon (or a similar stirring utensil) for gently mixing the meat mixture
7. A large frying pan to fry the meatballs and later prepare the sauce
8. A spatula or tongs for turning meatballs during frying
9. A plate or shallow dish to hold the meatballs once they’re browned

These tools will help ensure you get all the measurements right and make it easier to properly prepare the meatballs and sauce.

FAQ

• Q: Can I make these meatballs ahead of time?
  A: Sure, you can form the meatballs and store them in the fridge for up to a day. When ready, just reheat gently in the sauce.
• Q: What if I dont have lingonberry jam?
  A: If you can’t find lingonberry jam, try cranberry sauce or a tart homemade berry jam as a substitute.
• Q: How do I get the meatballs the right texture?
  A: Make sure your breadcrumbs are well soaked in milk and the onions are finely minced. Overmixing the meat can make them dense so mix just until combined.
• Q: Can I use ground turkey instead of pork and beef?
  A: You can try, but the flavor and texture might change a bit. It might be a bit drier so consider adding a little extra fat or moisture.
• Q: How do I know when the sauce has thickened enough?
  A: The sauce should be smooth and coat the back of a spoon. If its too thin, let it simmer a few more minutes until it thickens to your liking.

Marcus Samuelssons Swedish Meatballs Recipe Substitutions and Variations

• If you don’t have whole milk, try mixing heavy cream with water (half and half) or use unsweetened almond milk.
• If you’re missing plain breadcrumbs, panko breadcrumbs or even crushed saltine crackers work pretty well.
• If you ran out of a small onion, a shallot or even half a medium onion, minced super fine, will do the trick.
• If beef stock isn’t available, chicken stock or vegetable broth can be used as a substitute without ruining the flavor.
• If you don’t have ground pork on hand, you can either use all ground beef or mix ground turkey with a bit of fat for a similar texture.

Pro Tips

1. Make sure you let the breadcrumbs sit in the milk long enough—trust me, letting them soak for about 10 minutes makes your meatballs much juicier and gives them a better texture.
2. Don’t mix the meat too much when you combine all the ingredients. Overworking it can make your meatballs tough so just stir until everything is just combined.
3. Fry your meatballs in batches so the pan isn’t overcrowded. This helps them brown evenly and retain more flavor instead of stewing in their own juices.
4. When making the sauce, stir constantly while adding the beef stock to avoid lumps in the roux. Let the sauce simmer enough so it thickens nicely then toss in your meatballs to soak up all that yummy flavor.