Creamy Mixed Meat Meatballs in Rich Pan Sauce
These tender mixed meat meatballs are rich, juicy, and gently spiced, cooked in a creamy pan sauce that’s deeply comforting and full of flavor. Made with a blend of ground beef and ground pork, they’re seasoned with warm spices like allspice and nutmeg, then pan-fried until golden before finishing in a velvety gravy.
What makes this recipe stand out is the use of grated onion and soaked bread, which keeps the meatballs soft and prevents them from falling apart. Finished with cream and optionally served with parsley or lingonberry jam, this dish delivers a classic, hearty taste that’s perfect for a satisfying family meal.
Creamy Mixed Meat Meatballs in Rich Pan Sauce
Course: MainCuisine: European / Scandinavian-styleDifficulty: Medium6
servings20
minutes25
minutes520
kcalIngredients
2 eggs
1 lb ground beef
1 lb ground pork
1 tsp salt
1 tsp black pepper
½ tsp allspice
½ tsp ground nutmeg
1 onion, grated
1 garlic clove, grated
3 slices white sandwich bread, crusts removed
⅓ cup (80 ml) milk
1 tbsp oil
2 tbsp butter
3 tbsp all-purpose flour
Beef broth (about 1½–2 cups total, added gradually)
½ cup (80 ml) heavy cream
Parsley (optional)
Lingonberry jam (optional, for serving)
Directions
- Prepare the Bread Mixture
Remove the crusts from the white sandwich bread and soak the slices in milk. Let them absorb the liquid fully, then gently mix until soft. This mixture will help keep the meatballs moist and tender. - Mix the Meatball Ingredients
In a large bowl, combine ground beef, ground pork, eggs, salt, black pepper, allspice, nutmeg, grated onion, and grated garlic. Add the soaked bread mixture to the bowl. - Combine Thoroughly
Mix everything very well, preferably using your hands. The warmth of your hands helps release proteins in the meat, allowing the mixture to bind together properly during cooking. - Shape the Meatballs
Form the mixture into evenly sized meatballs using an ice cream scoop or a tablespoon. Uniform size ensures even cooking. - Brown the Meatballs
Heat oil in a pan over medium heat. Fry the meatballs in batches for about 4 minutes, turning them to brown all sides. They should be nicely browned but not fully cooked. Set aside on a plate.
Recipe Video
Notes
- Grating the onion instead of chopping it is key to keeping the meatballs juicy and well-bound while cooking.
