Go Back

Swedish Meatballs in Walnut and Sage Alfredo Sauce

This recipe crafts classic Swedish meatballs from a blend of chuck and veal, enriched with finely chopped aromatics and spices. These savory meatballs are then coated in a luxurious, creamy Alfredo sauce infused with nutty ground walnuts and fresh sage, offering a unique and comforting twist on a beloved dish. It's designed to serve a larger gathering.
Print Recipe Pin Recipe
Servings: 16 people
Course: lunch/dinner
Cuisine: nordic
Calories: 4099.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • For the Swedish Meatballs
  • • 2 slices fresh white bread
  • • 1/4 cup milk
  • • 3 tablespoons pure olive oil divided
  • • 1/2 large onion finely chopped
  • • 2 garlic cloves finely chopped
  • • 1 1/2 teaspoons kosher salt
  • • 1 pound chuck cut in bite-size cubes
  • • 1 pound veal cut in bite-size cubes
  • • 2 extra large egg yolks
  • • 1/2 teaspoon black pepper
  • • 1/2 teaspoon dried sage or poultry seasoning
  • • 1/4 teaspoon freshly grated nutmeg
  • For the Walnut and sage Alfredo Sauce
  • • 1 pint whole milk
  • • 1/2 cup 1 stick unsalted butter, softened
  • • 1 cup freshly grated Parmigiano-Reggiano
  • • Freshly ground black pepper to taste
  • • 1 tablespoon freshly chopped sage leaves
  • • 1/2 cup walnuts finely grinded

Equipment

  • 1 Large Mixing Bowl For combining meatball ingredients
  • 1 Large Skillet or Dutch Oven For browning meatballs and preparing the sauce
  • 1 Food Processor or Blender For finely grinding walnuts
  • 1 Whisk For smooth sauce consistency
  • 1 Meat Grinder (optional) For custom ground chuck and veal

Method
 

  1. Soak bread in milk; sauté chopped onion and garlic until softened.
  2. Grind chuck and veal (if not pre-ground) and combine with soaked bread, sautéed aromatics, egg yolks, salt, pepper, dried sage, and nutmeg in a large bowl, mixing gently to avoid overworking the meat.
  3. Form the meat mixture into small, uniform meatballs.
  4. Heat olive oil in a large skillet over medium-high heat and brown the meatballs in batches until golden on all sides, then remove and set aside.
  5. In the same skillet, melt butter over medium heat.
  6. Gradually whisk in whole milk, bringing it to a gentle simmer.
  7. Stir in freshly grated Parmigiano-Reggiano until melted and smooth.
  8. Add finely ground walnuts and freshly chopped sage to the sauce, stirring to combine.
  9. Season the sauce with fresh black pepper to taste.
  10. Return the browned meatballs to the sauce, coating them thoroughly, and simmer gently for a few minutes to heat through and allow flavors to meld.

Notes

1. For the meatballs, ensure the bread is fully soaked and squeezed before incorporating; this helps with moisture without making them soggy. When forming, avoid over-compressing to maintain a tender texture. A mix of beef and veal offers a rich, balanced flavor and lighter texture. 2. For the sauce, warm the milk gently before adding to the butter and cheese to prevent curdling and achieve a silky consistency. Toasting the walnuts lightly before grinding can deepen their nutty flavor, enhancing the overall richness of the Alfredo. Fresh sage is highly recommended over dried for a brighter, more aromatic finish. Taste and adjust seasoning at each stage.