Description
Classic Swedish Meatballs feature tender meatballs made from ground beef and pork, flavored with aromatic spices and coated in a creamy, savory sauce. Served best over mashed potatoes or egg noodles, this comforting dish strikes a perfect balance between rich flavors and homey warmth.
Ingredients
Scale
Meatballs
- 2 tablespoons olive oil, divided in half
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg, whisked
- 1/3 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 half of the olive oil in a large high-walled skillet over medium heat. Add the finely diced onions and minced garlic, cooking for about 5 minutes until softened. Remove from heat and let cool.
- Prepare meatball mixture: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the ground beef and pork until just combined, being careful not to overwork the meat.
- Form meatballs: Roll the mixture into 1 ½-inch meatballs using your hands or a small cookie scoop for uniform size. Place meatballs on a plate and refrigerate for 15 minutes or up to overnight covered.
- Mix sauce base: While chilling, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup with a spout. Set aside.
- Brown meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving enough space to turn them for even browning, about 1 minute per side. Remove browned meatballs and set aside. Drain excess oil if needed.
- Make roux and sauce: In the same skillet, melt the butter over medium heat, scraping the browned bits off the bottom with a silicone spatula. Stir in the flour and cook, stirring continuously, for 2 minutes until golden brown.
- Add broth mixture: Gradually add the beef broth mixture in small splashes while stirring continuously. Bring to a boil, then reduce heat to simmer.
- Incorporate sour cream: Place sour cream in a medium bowl and add about ¼ cup of the hot sauce, stirring to temper. Slowly stir this mixture back into the sauce in the skillet over low heat until fully combined.
- Simmer meatballs in sauce: Return meatballs and any accumulated juices to the skillet. Spoon sauce over the meatballs and heat over low heat, partially covered, for 10-15 minutes until meatballs are cooked through and sauce is thickened.
- Serve: Garnish with fresh parsley and serve warm over mashed potatoes or egg noodles.
Notes
- Chicken bouillon adds depth and contrast to the beef broth; beef bouillon can be substituted if needed.
- Use full-fat sour cream to prevent curdling; heavy cream can be substituted if preferred.
- Any mixture of ground beef, pork, and veal can be used for meatballs.
- 1 ¼ pounds of meat is ideal for 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.
- Thaw frozen leftovers before reheating.
- Reheat gently using a double boiler or low heat to prevent the sauce from breaking.
Nutrition
- Serving Size: 1 meatball
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 45 mg
