Swedish Meatballs
Make Swedish Meatballs for a savory dish that everyone will love. Warm spices and creamy gravy make these Meatballs so delicious.
Servings: 6
Ingredients
For the Meatballs:
- 1 pound 80/20 Ground Beef
- 1 pound Ground Pork
- ½ Yellow Onion finely chopped
- 1 cup Panko Breadcrumbs
- 2 Large Eggs whisked
- 1 teaspoon Salt
- ¼ teaspoon Ground Allspice
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Black Pepper
- 2 Tablespoons Olive Oil
For the Sauce:
- 4 Tablespoons Butter
- ⅓ cup All Purpose Flour
- 3 cups Beef Broth
- 1 ½ Tablespoons Worcestershire Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup Sour Cream
Instructions
- In a large mixing bowl, combine the onion, bread crumbs, whisked eggs, salt, allspice, nutmeg and black pepper. Then gently stir in the beef and ground pork without over mixing so that the meatballs are not tough.
- Roll the meat mixture into 1 ½ inch meatballs. Place them on a baking sheet or plate and refrigerate for 15-20 minutes so that they do not fall apart when cooking.
- Heat the olive oil in a large skillet over medium high heat.
- Brown the meatballs in the skillet for approximately 1 minute per side. You will likely need to brown the meatballs in batches based on the size of your skillet.
- Remove the meatballs from the pan and continue this process until all the meatballs are browned.
- Melt the butter in the same skillet. Use a spatula to scrape off the brown bits from the bottom of the pan.
- Whisk in the flour and cook for 2-3 minutes, whisking continuously, until the flour begins to brown.
- Slowly whisk in the beef broth and bring the mixture to a low simmer. Whisk in the Worcestershire sauce, salt and pepper.
- Place the sour cream in a small mixing bowl. Spoon some of the sauce from the pan into the bowl with the sour cream and stir until well combined.
- Stir this mixture into the pan. Heat on low heat until well incorporated.
- Add the meatballs back to the skillet. Cover them with the sauce. Cover and heat over low heat for 10-15 minutes until the meatballs are cooked through.
- Serve warm topped with fresh chopped parsley and enjoy!
Video
Notes
These meatballs are great served as is, over mashed potatoes or egg noodles.
I find it’s best to stir in the ground beef and pork into the meatball mixture with your hands to ensure that the seasonings are evenly distributed.
You can use a wooden spoon but in my experience, hands work best.
You can prepare the meatballs the night before cooking if you prefer. Make sure to refrigerate them covered so that they do not dry out.
It’s important to mix some of the sauce from the pan with the sour cream before adding it to the pan so that the sour cream does not curdle and blends well into the sauce.
You can use 1 cup of heavy cream instead of the sour cream if you prefer.
Use an instant read meat thermometer to make sure that the meatballs are cooked to a safe temperature of 165 degrees F.
Nutrition
Calories: 639kcal | Carbohydrates: 15g | Protein: 32g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1531mg | Potassium: 611mg | Fiber: 1g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 4mg
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