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Swedish Meatballs

Move over IKEA, we got this one!

Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Yield: 24 meatballs



  • 1 egg yolk
  • 1/4 cup heavy cream
  • 1/4 cup panko
  • 1/2 lb ground pork
  • 1/2 lb lean ground beef
  • 1/4 cup onion, grated
  • 1 tsp salt
  • 1/2 tsp brown sugar, packed
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp black pepper


  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup beef broth
  • 2 tsp soy sauce
  • 1/2 cup heavy cream
  • Salt and pepper, to taste


  • Fresh parsley or chives
  • Lingonberry jam


Make the Meatballs

  1. Preheat oven to 475℉.
  2. Combine all the ingredients in the bowl of a stand mixer. Mix on medium low until just combined, then increase the speed slightly and mix until light and fluffy, about 5 minutes.
  3. Using a tablespoon measure, transfer the mixture to a baking sheet, then with damp hands, roll each tablespoon into balls. Chill for at least 30 minutes or overnight.
  4. Transfer the baking sheet into the oven and bake until the meatballs and browned, about 12 minutes. Transfer to a plate.
  5. Pour 1/3 cup of hot water onto the baking sheet, scraping off the brown bits stuck to the bottom. Pour the liquid into a a separate cup.

Make the Gravy

  1. Melt the butter in a nonstick pan over medium heat. Add the flour and cook for one minute, stirring constantly.
  2. Add the reserved pan drippings, both broths, and soy sauce, stirring constantly.
  3. Bring to a simmer and cook until slightly reduced, about 5 minutes. Add cream and return to a simmer. Season with salt and pepper.
  4. Add the meatballs directly to the gravy and allow to warm in the sauce. Garnish with parsley or chives.
  5. Serve with a scoop of lingonberry jam and enjoy!