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Wagyu Beef Swedish Meatballs

Nathan Michaels & Julia Flowers

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Category

Burgers & Grind

For a dish that embodies comfort with an elevated twist, Wagyu Beef Swedish Meatballs deliver indulgence in every bite. Made with Snake River Farms Wagyu Ground Beef, these meatballs are incredibly tender, rich, and flavorful—taking this Scandinavian classic to the next level. Infused with warming spices like allspice and nutmeg, then simmered in a velvety cream sauce, these meatballs are the perfect balance of savory depth and creamy richness. Served over fluffy mashed potatoes or buttered egg noodles with a spoonful of lingonberry sauce, this dish is a soul-warming celebration of high-quality ingredients and timeless flavors.

Wagyu Beef Swedish Meatballs

Ingredients

  • 2 pounds SRF Wagyu Ground Beef

  • 1/4 cup flat-leaf parsley, finely chopped

  • 1 medium onion, grated

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground allspice

  • 3/4 teaspoon ground nutmeg, divided

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 cup Panko breadcrumbs

  • 2 eggs, whisked

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons butter

  • 1/4 cup all-purpose flour

  • 2 cups beef stock

  • 1 teaspoon Dijon mustard

  • salt and pepper, to taste

  • 1/2 cup heavy cream

  • Optional: Lingonberry sauce or cranberry sauce for serving

  • Serving options: Mashed potatoes, egg noodles, or rice

Directions

  1. In a large bowl, gently mix the ground beef, parsley, grated onion, garlic, allspice, 1/2 teaspoon nutmeg, salt, pepper, panko, and eggs until just combined. Form into 1-inch meatballs and place on a baking sheet.

  2. Heat olive oil in a large skillet over medium-high heat. Add the meatballs, browning them on all sides. Remove from the pan and set aside.

  3. Drain excess oil if needed, then reduce heat to medium. Add butter and flour, whisking continuously for about 1 minute to form a roux.

  4. Slowly whisk in the beef stock, ensuring no clumps form. Stir in the remaining 1/4 teaspoon nutmeg, Dijon mustard, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens

  5. Stir in the heavy cream and return the meatballs to the skillet, coating them in the sauce. Cover and simmer over low heat for 10 minutes until fully cooked.

  6. Serve hot meatballs over mashed potatoes, egg noodles, or rice, with a dollop of lingonberry sauce for a perfect sweet-savory balance.