Swedish Meatballs Recipe

Combine Ingredients

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, finely chopped onion, minced garlic, salt, black pepper, nutmeg, and parsley. Mix until well combined.

Form Meatballs

Using your hands, shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet.

Cook Meatballs

In a large skillet, heat a bit of oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

Sauté Mushrooms

In the same skillet, add the butter and heat over medium-high heat. Add the sliced forest mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.

Make Sauce

Sprinkle the flour over the mushrooms and stir to combine. Cook for another minute, then gradually add the beef broth, stirring constantly until the sauce thickens.

Finish Sauce

Stir in the heavy cream, soy sauce, and Dijon mustard. Simmer for 2-3 minutes until heated through. Return the meatballs to the skillet and coat them in the sauce.

Prepare Focaccia

Preheat the oven to 400°F (200°C). Arrange the focaccia slices on a baking sheet and brush with olive oil. Sprinkle with salt and chopped rosemary.

Toast Focaccia

Bake in the preheated oven for about 10-12 minutes, or until golden brown and crispy.

Serve

Serve the meatballs on a plate with the mushroom sauce generously drizzled over the top. Accompany with the warm focaccia toast on the side.