Description
Classic Swedish Meatballs made with a tender blend of ground beef and pork, seasoned with warm spices and herbs, then simmered in a creamy, savory sauce. Perfectly browned and served over mashed potatoes or egg noodles, this comforting recipe delivers rich flavors and a traditional Scandinavian touch.
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 and 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 ground beef and pork, mixing until evenly combined without overworking to keep meatballs tender.
- Form meatballs and chill: Roll the mixture into 1 ½-inch meatballs, placing them evenly spaced on a plate or tray. Refrigerate for at least 15 minutes or up to overnight, covered.
- Prepare sauce base: In a measuring cup or bowl, mix beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Set aside.
- Brown meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown meatballs in batches, cooking each side about 1 minute until nicely browned. Remove and set aside, adding more oil if needed.
- Make roux and sauce: In the same skillet, melt butter over medium heat, scraping up browned bits. Stir in flour and cook for 2 minutes, stirring constantly until lightly browned.
- Incorporate broth mixture: Gradually add prepared beef broth mixture to skillet in small splashes, stirring continuously to prevent lumps. Bring to a boil, then reduce to a simmer.
- Add sour cream: Place sour cream in a medium bowl. Stir in about ¼ cup of the hot sauce until smooth. Slowly stir this mixture back into the skillet sauce over low heat until fully incorporated.
- Simmer meatballs: Return browned meatballs and any juices to the skillet. Spoon sauce over meatballs, cover partially, and simmer on low heat for 10-15 minutes until cooked through and heated well.
- Serve: Garnish with fresh parsley and serve Swedish meatballs hot over mashed potatoes or egg noodles for a hearty meal.
Notes
- Using a small cookie scoop can help make uniform meatballs.
- Refrigerating meatballs before cooking helps them hold their shape when browning.
- Chicken bouillon cube adds depth but can be substituted with additional beef broth if preferred.
- Sour cream should be at room temperature to prevent curdling when mixed with hot sauce.
- Serve with traditional side options like creamy mashed potatoes or buttered egg noodles.
