Eggless Swedish Meatballs
Tender, warmly spiced, and smothered in a silky cream sauce, this is the kind of comfort food that earns a permanent spot in your weeknight rotation. Most classic versions rely on egg as a binder, but here the breadcrumbs are soaked in whole milk first, forming a paste that holds everything together beautifully without any egg at all. The blend of ground beef and pork keeps the meatballs juicy and rich, while allspice and nutmeg give them that signature Scandinavian warmth. The sauce comes together in the same skillet, building on the browned bits left behind for maximum flavor before sour cream, Worcestershire, and Dijon are stirred in off the heat. It's deeply savory, just a little tangy, and clings to every meatball exactly the way it should. Serve over mashed potatoes, steamed rice, or egg-free noodles and let the sauce do the talking — this one makes four generous servings and disappears fast.
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Learn more →Ingredients
4 servings
For the meatballs
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
- ½ lb ground beef (80/20)
- ½ lb ground pork
- ¼ cup yellow onion, grated
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- ½ cup sour cream
- 1 tsp worcestershire sauce
- ½ tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk. Stir and let stand for 5 minutes until the breadcrumbs have absorbed the milk and formed a paste.
- 2
Add the ground beef, ground pork, grated onion, salt, black pepper, allspice, and nutmeg to the bowl. Mix with your hands until just combined and uniform — do not overwork the mixture or the meatballs will be dense.
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