Swedish Meatballs

Makes 30-40 mini muffin meatballs
Course Main Course


  • 1 pound ground pork
  • 1 pound lean ground beef
  • 2 tbsp FRENCH PANTRY Chicken Herb Blend
  • 1 tsp FRENCH PANTRY Garlic Paprika Salt
  • 1 tsp FRENCH PANTRY Tellicherry Pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves

Sauce Ingredients

  • 4 tbsp butter
  • 4 tbsp flour (You can use GF flour blend to make this gluten free.)
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 - 1 tsp FRENCH PANTRY Garlic Paprika Salt
  • 1/2 - 1 tsp FRENCH PANTRY Tellicherry Pepper
  • 4 tbsp chopped flat leaf parsley for garnish (chop in Eco-Chop or Mini Herb Chopper)


  • Preheat oven to 400°F degrees.  Place MiniMuffin Tray on Perforated Baking Sheet and set aside. 
  • In Mixing Bowl combine all of the ingredients with your hands until well combined
  • Shape meatballs into an appropriate size to fit in the mini muffin tray (filling approx. 2/3 full).  Place shaped meatballs into the wells of the mini muffin tray.  This amount will make two batches. 
  • Bake for 15-17 minutes or until lightly browned. 
  • While meatballs are cooking, make your sauce.
  • Melt butter in large sauce pan over medium heat.  Once melted, slowly add flour and whisk until smooth.
  • Pour chicken broth slowly in 1 cup at a time, whisking to smooth out any lumps.  Bring the mixture to a low boil and then reduce heat to medium low and whisk in remaining ingredients. 
  • When ready to serve, add meatballs to the sauce and serve over mashed potatoes.  Garnish with parsley!  As always, taste and add more salt and pepper if needed.