swedish pork meatballs

These delectable Swedish Pork Meatballs are best served in the pan they’re cooked in – languishing in their creamy, mustard gravy. Just include a little pot of toothpicks next to the pan so everyone can dig-in & help themselves.

Warm spices – pepper, nutmeg & allspice, with mustard, garlic & fresh parsley give these little balls their flavor. But it’s deglazing the pan & scraping up all those yummy bits left from browning the meatballs that give the rich, creamy sauce they’re served with all its flavor.

Now, if serving these Swedish Pork Meatballs as an appetizer isn’t your thing, serve them over buttered egg noodles or mashed potato because no matter they’re served they’re damn delicious. Simple but rich, this Scandinavian-inspired recipe is always going to be a hit whether it’s for a small family get-together or a larger scale party. We enjoyed these not just for their flavor but because there’s something comforting & familiar about them. Maybe it’s the creamy sauce. Maybe it’s because they’re meatballs. Whatever it is, we loved them & are positive you will too.

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Swedish Pork Meatballs

These can be prepared a day or two ahead of serving. You could cook the meatballs & the sauce a couple of hours before serving & keep them hot in a slow cooker. 

Prep Time20 mins

Cook Time22 mins

Total Time42 mins

Course: Appetizer

Cuisine: Nordic Scandinavian

Servings: 20 meatballs

Author: Lovoni

Ingredients

• 1 1/2 lb ground pork
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup diced white onion
• 2 garlic cloves, minced
• 1 cup beef or chicken broth
• 1 cup heavy cream
• 2 tablespoons sour cream
• 1/3 cup flat leaf parsley plus extra for garnish
• pinch of salt & freshly ground pepper
• toothpicks for serving

Instructions

• Combine pork, garlic powder, pepper, salt, allspice, nutmeg & 1/2 tablespoon of mustard in a medium bowl. Mix until very thoroughly combined – using your hands works best for this. Roll into 1-tablespoon balls. (about 20)
• Heat the butter & olive oil in a large, non-stick frying pan over medium heat. Add the meatballs & cook, turning the balls, for 5 to 8 minutes until they’re browned all over. Remove from the pan to a plate. 
• Add the onion (& a little extra oil if necessary) to the same pan. Cook, stirring occasionally, for 5 minutes, or until softened. Add the garlic & cook for 1 minute or until fragrant. Add the remaining mustard & stir to combine. 
• Add the broth & cream & whisk to combine. Bring to the boil then cook, stirring occasionally, until the sauce starts to thicken. Add the sour cream & stir to combine. Add the meatballs. Cook for about 5 minutes or until hot & cooked through. Remove the heat & add chopped parsley. Stir until well combined. Season with salt & pepper to taste. Serve with toothpicks. And extra parsley leaves. 

Love meatballs as much as we do? Then you’re going to love Beer Brat & Sauerkraut Balls. Or Beef, Pinenut & Raisin Meatballs.