Main Course

Creamy Swedish Meatballs

Traditional Ukrainian borsch.png


  • 4 tbsp Butter
  • 3 tbsp Olive oil
  • 1/2 Onion, diced
  • 1 Garlic clove, minced
  • 1 tbsp Worcestershire sauce
  • 1 lb Ground pork
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup Milk
  • 1 Egg
  • 2 tsp Garlic salt
  • 1/2 tsp Pepper
  • 3 tbsp Flour
  • 1 cup Beef broth
  • 1 cup Heavy whipping cream
  • 1 tsp Dijon mustard


  1. In a large skillet over medium heat, melt 1 tbsp butter
  2. Once melted add 1 tbsp olive oil and onion
  3. Once translucent, add garlic, 1/2 tbsp Worcestershire sauce
  4. In a large mixing bowl, combine pork, Panko breadcrumbs, milk, egg, 1 tsp garlic salt, pepper, and sauteed onion mixture
  5. Add remaining oil into the same skillet
  6. Make meat into balls and add to skillet, working in batches
  7. Turn as needed to cook thoroughly
  8. Once cooked remove from skillet onto a paper towel
  9. Clean off skillet, then add remaining butter
  10. Once butter is melted stir in flour, to make a thick paste
  11. Slowly stir in beef broth, to make a roux (if you pour it all in right away, it will become clumpy)
  12. Add heavy whipping cream, remaining Worcestershire sauce, Dijon mustard, and remaining garlic salt
  13. Once simmering, add meatballs
  14. Cook additional 10 minutes, then let sit for a few minutes
  15. Serve over your favorite noodles


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