Swedish Meatballs

Swedish Meatballs


2 lb. ground beef
1 cup breadcrumbs, plain
4 eggs
2 tbsp. Worcestershire sauce
1 tsp. sea salt
1⁄2 tsp. ground black pepper
1⁄2 onion, peeled and minced
1⁄2 cup heavy cream
1 tsp. allspice
3 tbsp. olive oil
1⁄4 cup butter
1 tsp. shallots, peeled and minced
1⁄4 cup flour, all purpose
5 cups beef stock
1⁄4 cup heavy cream


  1. In a large bowl, mix the ground beef, breadcrumbs, eggs, Worcestershire sauce, sea salt, black pepper, onion, 1⁄2 cup heavy cream, and allspice. Mix well. Roll into small meatballs.
  2. Preheat the Copper Chef pan on the stovetop on medium heat. Add olive oil.
  3. Sear the meatballs in batches.
  4. When all of the meatballs are seared, drain the oil from the pan.
  5. Make the sauce: place the Copper Chef on medium heat. Add butter. Sauté the shallots for 3 minutes or until translucent. Stir or whisk in flour. Cook for 5 minutes on low.
  6. Slowly add the beef stock, whisking to incorporate. Once the sauce is boiling, bring to a simmer. Add the meatballs.
  7. Simmer. After 30 minutes, add the rest of the heavy cream.
  8. Stir and serve.

Eric’s Tip: Swedish meatballs aren’t just for egg noodles. Try turning them into a delicious slider or sub with sautéed cabbage spiked with caraway seed.

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