Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb ground beef (85% lean)
- 1 lb ground pork
- 3/4 cup plain breadcrumbs + 1/2 cup whole milk
- 1 small yellow onion, grated; 2 garlic cloves, minced
- 1 large egg
- 1 1/2 tsp fine sea salt; 1 tsp black pepper; 1/2 tsp allspice; 1/4 tsp nutmeg
- 3 cups low-sodium beef stock; 1 bay leaf; 1 tsp Worcestershire (optional 1 tsp soy sauce)
- 5 tbsp unsalted butter + 5 tbsp all-purpose flour; 1/2 cup heavy cream
- 12 oz wide egg noodles; 3 tbsp butter; 2 tbsp chopped parsley
- 1/2 cup lingonberry jam, to serve
Do This
- 1. Soak breadcrumbs in milk 5 minutes; mix with meats, onion, garlic, egg, salt, pepper, allspice, and nutmeg.
- 2. Roll 1 1/2-inch meatballs (about 30). Broil on high (500°F) 5–7 minutes to brown, or pan-sear.
- 3. Add meatballs to slow cooker with stock, bay leaf, Worcestershire (and soy if using).
- 4. Cook on Low 4–5 hours (or High 2–3 hours) until tender.
- 5. Strain 3 cups cooking liquid. Make roux: melt 5 tbsp butter, whisk in 5 tbsp flour 2 minutes; whisk in liquid and simmer 3–5 minutes.
- 6. Stir in 1/2 cup cream. Return meatballs to gravy and simmer 5 minutes to coat.
- 7. Boil noodles; toss with 3 tbsp butter and parsley. Serve meatballs and gravy over noodles with lingonberry on the side.
Why You’ll Love This Recipe
- Classic Swedish flavors: warm allspice and nutmeg in a silky, beefy cream gravy.
- Slow cooker convenience: hands-off braising for tender, juicy meatballs.
- Family-friendly comfort: served over buttered egg noodles with bright lingonberry for balance.
- Make-ahead smart: meatballs freeze beautifully for busy weeknights.
Grocery List
- Produce: Yellow onion, garlic, parsley
- Dairy: Whole milk, heavy cream, butter, egg, optional sour cream
- Pantry: Ground beef, ground pork, plain breadcrumbs, beef stock, all-purpose flour, bay leaf, allspice, nutmeg, black pepper, fine sea salt, Worcestershire, soy sauce (optional), wide egg noodles, lingonberry jam
Full Ingredients
For the Meatballs
- 1 lb (454 g) ground beef, 85% lean
- 1 lb (454 g) ground pork
- 3/4 cup (45 g) plain dry breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 small yellow onion, finely grated (about 1 cup, packed)
- 2 garlic cloves, minced
- 1 large egg
- 1 1/2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground allspice
- 1/4 tsp freshly grated nutmeg
- 2 tbsp neutral oil, for browning (or broiling, as needed)
For the Slow Cooker
- 3 cups (720 ml) low-sodium beef stock or broth
- 1 bay leaf
- 1 tsp Worcestershire sauce
- Optional: 1 tsp low-sodium soy sauce (adds color and umami)
For the Gravy Finish
- 5 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 1/2 cup (120 ml) heavy cream
- Optional: 2 tbsp sour cream, for gentle tang
- Kosher or fine sea salt and black pepper, to taste
For the Noodles and Serving
- 12 oz (340 g) wide egg noodles
- 3 tbsp unsalted butter
- 2 tbsp finely chopped fresh parsley
- 1/2 cup lingonberry jam (or preserves)
Step-by-Step Instructions
Step 1: Make the panade and mix the meatballs
In a large bowl, stir together the breadcrumbs and milk. Let it stand for 5 minutes until the breadcrumbs soak up the liquid and thicken into a paste (panade). Add the grated onion, minced garlic, egg, salt, pepper, allspice, and nutmeg. Stir to combine. Add the ground beef and pork and gently mix with clean hands or a fork just until evenly combined. Avoid overmixing to keep the meatballs tender.
Step 2: Shape and brown
Use a 1 1/2-tablespoon scoop or lightly oiled hands to form 1 1/2-inch meatballs (about 30). For best flavor and texture, brown before slow cooking. To broil: arrange on a foil-lined, oiled sheet pan and broil on high (about 500°F/260°C) on the upper rack for 5–7 minutes until lightly browned, turning once if needed. Alternatively, pan-sear in 2 tbsp oil over medium-high heat, 2–3 minutes per side. Transfer browned meatballs to the slow cooker.
Step 3: Build flavor in the slow cooker
Pour in the beef stock, add the bay leaf, Worcestershire, and optional soy sauce. Gently nestle the meatballs so they are mostly submerged. Cover and cook on Low for 4–5 hours (or on High for 2–3 hours) until the meatballs are cooked through and very tender.
Step 4: Strain and start the gravy
Using a slotted spoon, transfer meatballs to a bowl and keep warm. Discard the bay leaf. Carefully strain or ladle 3 cups of the cooking liquid into a large measuring cup; skim excess fat if desired. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to form a pale roux.
Step 5: Whisk in braising liquid and finish with cream
Slowly stream in the reserved 3 cups of cooking liquid, whisking vigorously to avoid lumps. Bring to a gentle simmer and cook 3–5 minutes, stirring, until the gravy is smooth and coats the back of a spoon. Stir in the heavy cream (and optional sour cream). Taste and season with additional salt and pepper if needed.
Step 6: Return meatballs to the gravy
Add the meatballs to the pan of gravy and simmer on low heat for 5 minutes to rewarm and allow the flavors to meld. The gravy should be velvety and cling to the meatballs.
Step 7: Cook noodles and serve
Meanwhile, boil the egg noodles in well-salted water according to package directions until just tender. Drain and toss with 3 tbsp butter and the chopped parsley. Serve the meatballs and gravy generously over the buttered noodles with a spoonful of lingonberry jam on the side.
Pro Tips
- Grate the onion on the small holes of a box grater for moisture and even flavor without chunky bits.
- Chill the meat mixture for 15 minutes before rolling to make shaping cleaner and easier.
- Broiling is a fast way to brown a big batch evenly with minimal splatter.
- Use low-sodium stock so you can season the gravy precisely at the end.
- If the gravy gets too thick, whisk in a splash of hot stock or water to loosen.
Variations
- Gluten-Free: Use gluten-free breadcrumbs. Thicken the gravy with 2 tbsp cornstarch whisked into 2 tbsp cold water; simmer until glossy.
- Lighter Version: Swap half-and-half for heavy cream and use 93% lean beef; flavor remains rich with fewer calories.
- Stovetop Only: Brown meatballs, then simmer gently in 3 cups stock in a covered Dutch oven for 25–30 minutes; proceed with gravy as written.
Storage & Make-Ahead
Refrigerate cooled meatballs with gravy for up to 4 days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce tightens. Freeze meatballs (cooked and cooled) without the cream gravy for up to 3 months; thaw overnight, then rewarm and finish with the cream as directed. Cook noodles fresh for best texture.
Nutrition (per serving)
Approximate: 920 calories; 52 g fat; 72 g carbohydrates; 38 g protein; 3 g fiber; 8 g sugar; 1360 mg sodium. Values will vary with ingredient brands and optional additions.
