Description
This classic Swedish Meatball recipe features tender meatballs made from a blend of ground beef and pork, flavored with warm spices like allspice and nutmeg. The meatballs are browned to perfection and simmered in a rich, creamy gravy made with beef broth, sour cream, and Dijon mustard. Perfect served over mashed potatoes or egg noodles, this comforting dish is a beloved staple of Scandinavian cuisine.
Ingredients
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
- 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 (can substitute mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream (at room temperature)
Instructions
- Prepare onion and garlic: Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and minced garlic. Cook gently for 5 minutes until softened. Remove from heat and set aside to cool.
- Mix meatball ingredients: 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 add the ground beef and pork, mixing until evenly combined, being careful not to overwork the meat to keep the meatballs tender.
- Form meatballs and chill: Roll the mixture into 1 ½-inch meatballs and place them on a plate or tray. A small cookie scoop can help create uniform meatballs. Refrigerate for at least 15 minutes or up to overnight (covered).
- Prepare sauce base: While the meatballs chill, mix together the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl, then set aside.
- Brown meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving space between each to allow even browning. Cook each side for about 1 minute until nicely browned. Remove browned meatballs and set aside. Adjust heat and add more oil as needed during cooking.
- Make roux and sauce: In the same skillet, melt the butter over medium heat. Use a silicone spatula to scrape up any browned bits from the bottom. Stir in the flour and cook for 2 minutes, stirring constantly until the mixture starts to brown lightly.
- Incorporate broth mixture: Gradually add the prepared beef broth mixture to the skillet in small splashes, stirring continuously to prevent lumps. Bring to a boil, then reduce to a simmer.
- Add sour cream: Place the sour cream in a medium bowl. Spoon about ¼ cup of the hot sauce into the sour cream and stir until smooth. Slowly stir this mixture back into the skillet sauce over low heat until fully incorporated.
- Simmer meatballs: Return the browned meatballs along with any juices on the plate to the skillet with the sauce. Spoon sauce over the meatballs. Cover partially and let simmer over low heat for 10-15 minutes or until the meatballs are cooked through and heated well.
- Serve: Garnish with fresh parsley and serve the Swedish meatballs hot over mashed potatoes or egg noodles for a satisfying meal.
Notes
- Using a cookie scoop helps in making evenly sized meatballs for uniform cooking.
- Refrigerating the meatballs before cooking helps them hold their shape and improves texture.
- The chicken bouillon cube enhances the flavor of the beef broth but can be omitted or substituted with more broth if desired.
- Make sure the sour cream is at room temperature before adding to the sauce to prevent curdling.
- Adjust seasoning to taste, especially salt and pepper, before serving.
