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Swedish and Italian Meatballs

Tender and juicy meatballs served with creamy sauce or zesty tomato goodness, perfect for a comforting meal any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Swedish
Calories: 500
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 pound Ground beef
  • 1 pound Ground pork Can substitute with ground turkey for a leaner option.
  • 1 cup Breadcrumbs Use fresh breadcrumbs for better texture.
  • 1 large Egg
  • 1 medium Onion, finely chopped Sauté for added flavor if desired.
  • 2 cloves Garlic, minced Toast for enhanced flavor.
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Nutmeg
  • 1/2 cup Milk
Sauce (for Swedish Meatballs)
  • 1 tablespoon Butter For cooking meatballs.
  • 1 cup Cream For the sauce.
  • 1 cup Beef broth For the sauce.
Toppings (for Italian Meatballs)
  • 1/2 cup Parmesan cheese Optional, for serving.
  • 1/4 cup Parsley, chopped For garnish.
  • spaghetti as needed Spaghetti For serving, cooked according to package instructions.

Method
 

Preparation
  1. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, onion, garlic, salt, pepper, nutmeg, and milk. Mix until well combined.
  2. Form the mixture into small balls.
Cooking Meatballs
  1. In a pan over medium heat, melt butter and cook the meatballs until browned on all sides.
Preparing Sauces
  1. For Swedish meatballs, add cream and beef broth to the pan and simmer until the sauce thickens. Serve with lingonberry sauce for that authentic touch!
  2. For Italian meatballs, serve over cooked spaghetti and top with Parmesan cheese and parsley.

Notes

Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months. Defrost in the fridge overnight and reheat gently on the stove.