Sandra This Alton Brown Swedish Meatballs recipe is a savory and comforting dish, which calls for a blend of beef and pork and warming allspice. It’s the perfect dinner with egg noodles, ready in about 1 hour.
Alton Brown Swedish Meatballs Ingredients
For the Meatballs
- 12 oz ground beef (chuck is best)
- 12 oz ground pork
- ½ cup fresh white breadcrumbs (or Panko)
- ¼ cup milk (to soak crumbs)
- ½ cup onion, finely chopped
- 1 large egg
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp butter (for sautéing onions)
For the Gravy
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 4 cups beef broth (low sodium)
- ½ cup heavy cream (or sour cream for tang)
- 2 tsp Worcestershire sauce (or soy sauce for color)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How To Make Alton Brown Swedish Meatballs
- Prep the oven and onions: Preheat your oven to 400°F (200°C). Melt 1 tablespoon of butter in a skillet over medium heat. Add the chopped onions and sauté for 3–4 minutes until soft and translucent but not browned. Set aside to cool slightly.
- Make the panade: In the bowl of a stand mixer (or a large bowl), combine the breadcrumbs and milk. Let them sit for 5 minutes until the milk is absorbed. This soggy bread mixture is called a panade and is the secret to tender meatballs.
- Mix the meat: Add the cooled onions, ground beef, ground pork, egg, salt, pepper, allspice, and nutmeg to the breadcrumb mixture. Mix on medium-low speed (or by hand) for 1–2 minutes until the mixture looks uniform and sticky. Do not overmix, but ensure the proteins are combined.
- Shape and bake: Using a scoop or your hands, roll the mixture into small balls, approximately 1 ounce each (about the size of a golf ball). You should get about 20–24 meatballs. Arrange them on a rimmed baking sheet. Bake for 20 minutes, or until cooked through and browned.
- Start the gravy: While the meatballs bake, make the gravy. In a large skillet or Dutch oven, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes until the roux smells nutty and turns a light brown color.
- Add the liquid: Gradually whisk in the beef broth, a little at a time, to prevent lumps. Bring the mixture to a simmer. It will thicken as it heats.
- Make it creamy: Stir in the heavy cream and Worcestershire sauce. Simmer gently for 5 minutes until the gravy coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
- Combine and serve: Remove the meatballs from the oven and transfer them immediately into the simmering gravy. Toss to coat and let them warm through in the sauce for 2–3 minutes. Garnish with parsley and serve.
Recipe Tips
- The Meat Mix: Using a 50/50 split of beef and pork is traditional. The beef provides the robust flavor, while the pork adds the necessary fat content to keep the small meatballs juicy.
- Why bake? While many recipes pan-fry Swedish meatballs, Alton prefers baking them. It ensures they stay perfectly round (no flat spots from the pan) and cooks a large batch evenly without needing to stand over the stove flipping them.
- The Spices: Do not skip the allspice and nutmeg. These “baking spices” are what distinguish Swedish meatballs from Italian meatballs. They provide that signature warming, aromatic flavor profile.
- Gravy Texture: If the gravy becomes too thick after adding the meatballs, splash in a little more beef broth or pasta water to loosen it up.
What To Serve With Alton Brown Swedish Meatballs
This dish is traditionally served with specific sides.
- Egg Noodles: Broad buttered noodles are the American standard.
- Mashed Potatoes: The traditional Swedish accompaniment.
- Lingonberry Jam: The tart sweetness cuts through the rich cream sauce.
- Cucumber Salad: Pickled cucumbers add a necessary crunch.
How To Store Alton Brown Swedish Meatballs
- Refrigerate: Store the meatballs and gravy together in an airtight container for up to 3–4 days.
- Freeze: You can freeze the baked meatballs (without gravy) for up to 3 months. The gravy can separate if frozen, so it is best made fresh, though it can be frozen and whisked back together upon reheating.
- Reheat: Warm gently on the stove over low heat. If using a microwave, cover the dish to prevent the gravy from splattering.
Alton Brown Swedish Meatballs Nutrition Facts
- Calories: 380kcal
- Protein: 24g
- Carbohydrates: 12g
- Fat: 26g
- Saturates: 12g
- Sugar: 2g
- Salt: 1.1g
Nutrition information is estimated per serving (approx. 4 meatballs with sauce).
FAQs
Can I use just beef?
Yes, but the meatballs will be denser and drier. If using all beef, try to use a higher fat ratio (80/20) rather than lean sirloin.
Can I fry them instead?
Yes. You can fry the meatballs in the skillet with butter and oil for 8–10 minutes until browned and cooked through, then remove them to make the gravy in the same pan to capture the fond.
Why is my gravy pale?
The color of the gravy depends on the beef broth. Use a high-quality, dark beef stock or broth. You can also add a drop of Kitchen Bouquet or soy sauce to deepen the brown color.
Alton Brown Swedish Meatballs Recipe
Description
Classic beef and pork meatballs spiced with nutmeg and allspice, baked to perfection and smothered in a rich, creamy beef gravy.
Ingredients
Instructions
- Sauté onion in butter until soft.
- Soak breadcrumbs in milk (panade).
- Mix meats, panade, onion, egg, and spices.
- Roll into 1-ounce balls.
- Bake at 400°F for 20 minutes.
- Make a roux with butter and flour in a skillet.
- Whisk in broth and cream; simmer until thickened.
- Add meatballs to gravy and serve.
Notes
- Creating a panade by soaking the breadcrumbs in milk prevents the meatballs from becoming tough and rubbery by keeping the starch hydrated within the meat protein structure.
- Baking the meatballs at a high temperature (400°F) browns the exterior quickly while keeping the interior moist, and is much cleaner than frying in oil.
- If using store-bought beef broth, taste the gravy before adding extra salt, as the broth and the Worcestershire sauce may already provide enough salinity.
Alton Brown Swedish Meatballs Recipe
