Swedish Meatballs

Move over famous-big-box-store-that-sells-modern-affordable-furniture. We’ve got our own (better) version of this favorite dish.

  • Makes 3 dozen
  • Active time 30 minutes
  • Total time 50 minutes


  • 1 cup panko breadcrumbs
  • 2 Tbsp. whole milk
  • 1 lb. MOINK ground beef
  • 1 lb. MOINK ground pork
  • ½ tsp. ground nutmeg
  • Pinch of ground allspice
  • Salt and freshly ground pepper
  • ½ cup minced onion
  • 2 cloves garlic, minced
  • 2 large eggs
  • ¼ cup salted butter
  • ¼ cup all-purpose flour
  • 3 cups beef broth
  • 1 Tbsp. soy sauce
  • 1 cup heavy cream
  • 1 Tbsp. lemon juice
  • Chopped fresh parsley (optional)

Cooking instructions

  1. Preheat the oven to 350°F. Combine the panko and milk until the breadcrumbs are softened. Set aside.
  2. Combine the ground beef, pork, nutmeg, allspice, 1 teaspoon each salt and pepper, onion, garlic, eggs, and softened breadcrumbs until the ingredients are well mixed. Shape the mixture into 3 dozen meatballs and place on a large rimmed baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until the meatballs are cooked through and browned.
  3. While the meatballs cook, make the sauce. Melt the butter in a large deep skillet over medium heat. Whisk in the flour. Cook 2 minutes or until foamy. Stir in the beef broth, soy sauce, and heavy cream. Cook, whisking frequently, 5 minutes or until the sauce is thickened. Stir in the lemon juice and season with salt and pepper to taste.
  4. Add the meatballs to the sauce and turn to coat. Sprinkle with parsley before serving, if desired.


Shape the meatballs and bake them ahead of time. Make the sauce about 1 hour before serving time, add the pre-cooked meatballs, and let them simmer until heated through. You can also keep them warm in a slow cooker.


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