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Swedish Meatballs

servings: 8
Swedish Meatballs

prep time


total time





Swedish Meatballs

servings: 8
  • ½ lb. ground beef
  • ½ lb. ground pork
  • 1 egg
  • ¼ cup panko bread crumbs
  • ¼ cup and ½ cup Hood® Heavy Cream
  • 1 ½ tsp. kosher salt
  • ½ tsp. black pepper
  • ½ tsp. ground allspice
  • ¼ tsp. ground nutmeg
  • ¼ cup onion, finely chopped
  • 2 Tbsp. canola oil
  • 2 Tbsp. butter
  • ¼ cup all-purpose flour
  • 2 cups beef broth
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 2 Tbsp. parsley, chopped
  • 1 Tbsp. dill, chopped
  • Pickled shallots (for garnish)
  • Fresh red currants (for garnish)
  • Dill sprigs (for garnish) 
In a large bowl, combine egg, panko, ¼ cup Hood® Heavy Cream, kosher salt, black pepper, allspice, nutmeg and onion. Let sit for 10 minutes.

Add ground pork and beef and mix by hand until just combined. Form 1” meatballs with all of the meat mix.

Place canola oil in a large sauté pan over medium heat. Add meatballs to the pan one at a time and roll gently, browning on all sides. Remove meatballs from the pan and drain fat.

In the same sauté pan, add butter and melt over medium heat. Add flour and stir with a wooden spoon until light blond in color.

Add in half of the beef stock, whisking until smooth. Add second half of the beef stock and ½ cup Hood Heavy Cream, continue to whisk until smooth. Add Worcestershire sauce and Dijon mustard.

Continue stirring until mixture comes to a simmer. Add the meatballs and simmer 5 minutes. Add chopped parsley and dill and toss to combine.

Plate meatballs in a large bowl and garnish with pickled shallots, dill, and fresh red currants.

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