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Swedish Meatballs with Creamy Sauce Recipe

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4.2 from 44 reviews

This classic Swedish Meatball recipe features tender meatballs made from a blend of ground beef and pork, seasoned with fragrant spices, and simmered in a creamy, savory gravy. Perfectly browned and served over mashed potatoes or egg noodles, these meatballs deliver rich comfort food flavor ideal for family dinners or special occasions.

Ingredients

Meatballs

  • 2 tablespoons olive oil (divided in half)
  • 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 dried oregano
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pepper
  • ¾ lb. ground beef (80% lean)
  • ½ lb. ground pork

Gravy

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups beef broth
  • 1 chicken bouillon cube
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried parsley
  • ½ cup sour cream (at room temperature)

Instructions

  1. Sauté Aromatics: Heat half of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and minced garlic. Cook for 5 minutes until softened, then set aside to cool.
  2. Prepare Meatball Mixture: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently mix in the ground beef and pork until evenly combined, being careful not to overwork the mixture to keep the meatballs tender.
  3. Form Meatballs: Roll the mixture into 1½-inch meatballs using a small cookie scoop or your hands for uniform size. Place on a plate and refrigerate for at least 15 minutes or up to overnight, covered.
  4. Mix Broth Base: In a large measuring cup or bowl with a spout, combine the beef broth, crumbled chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Set aside.
  5. Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving ample space around each to turn easily. Brown about 1 minute per side until golden. Remove browned meatballs and set aside. Drain any excess oil if needed.
  6. Make Roux: In the same skillet, melt the butter over medium heat. Use a silicone spatula to scrape and clean the bottom of the pan. Stir in the flour and cook continuously for 2 minutes until the roux begins to brown slightly.
  7. Add Broth Mixture: Gradually pour the beef broth mixture into the roux in small splashes while stirring constantly. Bring the sauce to a boil and then reduce to a simmer.
  8. Temper Sour Cream: Place the sour cream in a medium bowl. Slowly stir in about ¼ cup of the warm sauce to the sour cream to temper it and prevent curdling. Then pour this mixture back into the skillet, stirring over low heat until fully incorporated.
  9. Simmer Meatballs in Sauce: Return the browned meatballs along with any collected juices to the skillet. Spoon sauce over them and heat gently over low heat, partially covered, for 10-15 minutes until the meatballs are fully cooked through.
  10. Serve: Garnish with fresh parsley and serve the Swedish meatballs over traditional mashed potatoes or egg noodles for a comforting meal.

Notes

  • Chilling meatballs helps them hold their shape during cooking and improves texture.
  • Using a cookie scoop ensures uniform meatball sizes, which promotes even cooking.
  • Tempering the sour cream prevents it from curdling when added to the hot sauce.
  • If preferred, vegetable broth can be used instead of beef broth for a lighter flavor.
  • The chicken bouillon cube enhances the richness of the sauce but can be omitted for a milder taste.

Find it online: https://recipethrive.com/swedish-meatballs-with-creamy-sauce-recipe/