Discover the comforting magic of Swedish Meatballs, a classic dish that blends tender meatballs with a creamy, savory gravy. This homemade recipe offers a rich and indulgent taste that’s perfect for any occasion. Whether paired with mashed potatoes or egg noodles, it’s a satisfying meal guaranteed to impress.
Ingredients for Perfect Swedish Meatballs
- Ground beef and pork – Combine for a rich, flavorful base that stays juicy.
- Panko breadcrumbs – Lightens the texture, ensuring the meatballs remain tender.
- Egg – Acts as a binding agent, keeping the meatballs intact.
- Allspice and nutmeg – Add warmth and depth to the flavor, a hallmark of Swedish cuisine.
- Garlic and onion powder – Enhance the savory notes without overpowering.
- Olive oil – For browning the meatballs to golden perfection.
- Butter and flour – Form the base of the velvety gravy.
- Beef broth – Creates a rich and flavorful gravy foundation.
- Dijon mustard and Worcestershire sauce – Provide tangy, umami undertones.
- Sour cream – Adds creaminess and a slight tang for the gravy.
Step-by-Step Guide to Swedish Meatball Perfection
- Mix and shape: Blend ground meats, breadcrumbs, egg, and spices. Shape into bite-sized meatballs for even cooking.
- Brown to perfection: Fry the meatballs in batches until golden, locking in the juices and flavor.
- Create the roux: Sauté butter and flour to a golden hue, ensuring the base for the gravy is smooth and nutty.
- Build the gravy: Whisk in broth, mustard, and Worcestershire, then simmer the meatballs to perfection.
- Finish with creaminess: Stir in sour cream off the heat for a silky, luscious sauce. Garnish and serve hot!
Tips for Success
To achieve consistently tender meatballs, avoid over-mixing the meat mixture, which can make them dense. Frying in batches ensures even browning without overcrowding the pan. When preparing the gravy, whisk continuously to prevent lumps and create a smooth sauce.
Storing and Reheating Swedish Meatballs
Leftovers? No problem! Store the meatballs and gravy in an airtight container in the refrigerator for up to three days. For freezing, arrange cooled meatballs on a baking sheet and freeze until firm before transferring to a freezer bag. Reheat gently on the stove, adding a splash of broth to restore the creamy consistency.
Serve this delicious dish with your favorite sides, and enjoy the comforting embrace of authentic Swedish flavors!
Swedish Meatball Recipe
Ingredients
Meatballs:
- 1 teaspoon salt
- 1 large egg
- 1/4 teaspoon ground allspice
- 1 pound ground pork
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil for frying
- 1/2 cup panko breadcrumbs
- 1 pound ground beef
- 1/2 teaspoon garlic powder
- Black pepper to taste
Sauce:
- 1/3 cup flour
- 1 tablespoon chopped fresh parsley
- 1/4 cup butter 1/2 stick
- 1/2 teaspoon Dijon mustard
- 3 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 cup full-fat sour cream
Instructions
- Combine the ground beef, ground pork, panko breadcrumbs, egg, salt, garlic powder, onion powder, allspice, nutmeg, and pepper in a large mixing bowl. Mix thoroughly with your hands, then shape into 1 ¼–1 ½-inch meatballs (approximately 25–30 pieces). Arrange the meatballs on a parchment-lined baking sheet for easy cleanup.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Fry the meatballs in two batches, turning with tongs until all sides are browned, about 5–7 minutes per batch. Add a little extra oil if needed for the second batch. Transfer the cooked meatballs to a plate.
- Carefully pour off most of the fat from the skillet, leaving the browned bits for flavor. Reduce the heat to medium and melt the butter in the skillet. Stir in the flour and cook, stirring continuously, until the roux develops a golden hue.
- Gradually whisk in the beef broth, ensuring the flour fully dissolves. Stir in the Dijon mustard and Worcestershire sauce. Return the meatballs to the skillet, cooking for about 10 minutes until the meatballs are fully cooked and the gravy reaches a desired consistency. Note that the gravy should remain relatively light, not overly thick.
- Turn off the heat and blend in the sour cream, stirring directly into the skillet or mixing separately in a small bowl before combining. Adjust seasoning with additional salt and pepper as needed. Garnish with chopped parsley and serve immediately.
