Flavorful Swedish Meatballs
These juicy and flavorful meatballs are enveloped in a savory cream sauce, perfect for serving over noodles or mashed potatoes.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 33 meatballs
Full Ingredient List
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 large egg, whisked
- 1/3 cup milk
- 3/4 lb. ground beef, 80% lean
- 1/2 lb. ground pork
- 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
- 1/2 cup sour cream, at room temperature
- 1 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
Meatballs
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 tablespoons | olive oil | divided in half | |
| 1/2 cup | yellow onion | finely diced | |
| 2 cloves | garlic | minced | |
| 1/2 cup | panko breadcrumbs | ||
| 1/4 cup | Parmesan cheese | ||
| 1 large | egg | whisked | |
| 1/3 cup | milk | ||
| 3/4 lb. | ground beef, 80% lean | ||
| 1/2 lb. | ground pork | ||
| 1 teaspoon | salt | ||
| 1/4 teaspoon | oregano | ||
| 1/4 teaspoon | ground allspice | ||
| 1/4 teaspoon | ground nutmeg | ||
| 1/4 teaspoon | pepper |
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and garlic, soften for 5 minutes. Set aside to cool.
- Step 2: In a large bowl, combine breadcrumbs, Parmesan, egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Incorporate the meats until evenly combined, without overworking. (Tips: Overworking can make the meatballs tough.)
- Step 3: Roll mixture into 1 1/2-inch meatballs. Chill on a plate in the refrigerator for 15 minutes or overnight. (Tips: Ensure consistent size for even cooking.)
- Step 4: Mix beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup.
- Step 5: Heat remaining olive oil in the skillet over medium-high heat. Brown meatballs in batches for about 1 minute per side. Set aside. (Tips: Leave room around each meatball for easy turning.)
Sauce
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 4 tablespoons | butter | ||
| 4 tablespoons | flour | ||
| 2 cups | beef broth | ||
| 1 cube | chicken bouillon | Beef bouillon | |
| 2 teaspoons | Worcestershire sauce | ||
| 1 teaspoon | Dijon mustard | Mustard powder | |
| 1 teaspoon | dried parsley | ||
| 1/2 cup | sour cream | at room temperature | Heavy cream |
Instructions
- Step 1: Melt butter in the skillet over medium heat, using a spatula to clean the skillet bottom. Stir in flour, cook for 2 minutes until it browns slightly.
- Step 2: Gradually add beef broth mixture to skillet, stirring to combine. Bring to a boil then reduce to a simmer.
- Step 3: Place sour cream in a bowl. Add some sauce to it, stir until well combined, then incorporate into skillet sauce.
- Step 4: Return meatballs and any juices to the skillet. Spoon sauce over them, cover partially, and simmer for 10-15 minutes until fully cooked. (Tips: Use low heat to prevent sauce from breaking.)
Additional Information
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw before reheating.