Description
This classic Swedish Meatball recipe features tender, flavorful meatballs made from a blend of ground beef and pork, seasoned with aromatic spices, and served in a creamy, savory sauce. Perfect for serving over mashed potatoes or egg noodles, this comforting dish is easy to prepare and sure to please the whole family.
Ingredients
Scale
Meatballs
- 2 tablespoons olive oil, divided
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg, whisked
- ⅓ cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb. ground beef, 80% lean
- ½ lb. ground pork
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
Instructions
- Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and minced garlic. Cook for 5 minutes until softened. Remove from heat and let cool.
- Mix Meatball Ingredients: In a large bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, ground allspice, ground nutmeg, and pepper. Add ground beef and ground pork. Gently mix until ingredients are evenly combined, being careful not to overwork the meat.
- Shape Meatballs: Roll the mixture into 1 ½-inch meatballs using your hands or a small cookie scoop for uniform size. Place the meatballs on a plate, then transfer to the refrigerator to chill for 15 minutes or up to overnight, covered if chilling longer.
- Prepare Sauce Base: While the meatballs chill, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup and set aside.
- Brown Meatballs: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, allowing space between each to easily turn. Brown each side for about 1 minute until golden. Remove from skillet and set aside. Drain excess oil as needed.
- Make Roux: In the same skillet, melt butter over medium heat. Use a silicone spatula to scrape up browned bits from the pan. Stir in flour and cook continuously for 2 minutes until the mixture begins to brown lightly.
- Add Broth Mixture: Gradually add the beef broth mixture in small splashes while stirring continuously. Bring to a boil, then reduce heat and simmer.
- Incorporate Sour Cream: Place sour cream in a medium bowl. Stir in about ¼ cup of hot sauce to temper it, then mix back into the skillet sauce over low heat, ensuring the sauce is smooth and creamy.
- Simmer Meatballs in Sauce: Return meatballs and any accumulated juices to the skillet. Spoon sauce over the meatballs. Cover partially and cook over low heat for 10 to 15 minutes or until meatballs are fully cooked through and heated.
- Serve: Garnish with fresh parsley. Serve the Swedish meatballs over mashed potatoes or egg noodles for a delicious, comforting meal.
Notes
- The chicken bouillon adds depth of flavor and balances the beef broth; beef bouillon can be substituted if preferred.
- Use full-fat sour cream to prevent curdling; heavy cream can be used as an alternative.
- Feel free to use a mixture of ground beef, pork, and veal to suit your taste.
- A total of 1¼ pounds of meat is ideal for cooking in a 12-inch, high-walled skillet.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat leftovers gently using a double boiler method to avoid breaking the sauce.
- Uniform meatball sizes help ensure even cooking; using a cookie scoop helps achieve this.
Nutrition
- Serving Size: 1 meatball
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 45 mg
