Swedish Meatballs

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Who doesn’t love a trip to IKEA and a plate of Swedish meatballs? I started making them at home, and this version—adapted from a Wicked Stuff recipe with a few tweaks of my own—really hits the spot. Comforting, creamy, and full of flavor, they’re perfect for a cozy night in.

Ingredients (makes 24 meatballs):

For the meatballs
  • 1 lb ground pork
  • 1 lb ground beef
  • 1 cup shredded cheddar
  • 1 large egg
  • 1 tbsp water
  • 1/4 cup diced shallots
  • 1 tsp fresh ground nutmeg
  • 1 tsp ground allspice
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt
For the sauce:
  • 1 1/2 cups chicken broth
  • 1 1/2 cups whipping cream
  • 1 tbsp dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions:

Set your oven to broil.

In a large bowl, combine the ground meat, shredded cheddar, egg, finely chopped onion, water, nutmeg, allspice, and pepper. Add salt last and mix until just combined—avoid overmixing.

Roll the mixture into 1½-inch balls and place them on two parchment-lined baking sheets.

Broil until browned on top, rotating the sheets halfway through if needed.

If the internal temperature doesn’t reach 140°F, transfer the meatballs to a 400°F oven and bake for a few more minutes until fully cooked but still tender.

While the meatballs cook, heat butter, chicken broth, and heavy cream in a small skillet over medium heat. Bring to a gentle simmer, then reduce the heat to low and let it continue to simmer until the sauce begins to thicken.

Stir in mustard, Worcestershire sauce, salt, and pepper to taste. Scrape any browned bits or meat juices from the baking sheets and add them to the sauce for extra flavor.

Add the cooked meatballs to the sauce and let them simmer gently for a few minutes to absorb the flavor. Serve warm with mashed potatoes, noodles, or a side of lingonberry jam.