Easy Swedish Meatballs Recipe

5 from 1 vote

Any time you long for a warm, comforting meal, Swedish meatballs do the trick! While they're not a classic Southern dish, they have many similarities and are always a hit on our table.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Swiss

Keyword: ground beef dinner

Servings: servings

Calories: 632kcal

Author: Laura

Equipment

Large mixing bowls
Small mixing bowls
Large skillet or dutch oven
Tongs

Ingredients

Meatball Ingredients

1 pound ground beef
1 pound ground pork
1 egg
½ cup panko or 2 slices of sandwich bread chopped into small cubes
1 medium yellow onion grated
¼ teaspoon ground nutmeg
¼ teaspoon allspice
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons olive oil for frying

Sauce Ingredients

¼ cup butter half a stick
⅓ cup all-purpose flour
3 cups beef broth
½ teaspoon dijon mustard
1 ½ teaspoons Worcestershire sauce
¾ cup sour cream
Salt and freshly ground black pepper to taste
2 Tablespoons fresh parsley leaves chopped

Instructions

Grate onion with a box grater in a small bowl.
Add panko or sliced bread into the bowl with onion and mix. Set aside while you prepare the rest of the meatball ingredients.
In a large mixing bowl, combine the rest of the meatball ingredients, except for the olive oil.
Add onion and bread mixture to the rest of the ingredients and mix with your hands until well combined.
Spoon out meatball mixture with a 2 Tablespoon scoop or measuring spoon and form into balls. If using 2-21/2 Tablespoons of meat mixture, you will yield about 25-30 meatballs.
Add the olive oil to the skillet or dutch oven and heat to medium-high heat. Cook the meatballs in two batches in the skillet for 4-5 minutes, until browned on all sides. Use tongs to flip them easily. Add more olive oil, if needed, for the second batch.
Transfer the meatballs to a plate and cover. And pour out any extra oil or fat from the meatballs, but don’t wipe out the skillet.
For the gravy, melt butter in the same skillet. Whisk in flour and continue whisking for 1 minute until brown and bubbly.
Gradually whisk in beef broth, whisking continually until thickened, about 1-2 minutes.
Whisk in the dijon mustard and worcestershire sauce until combined.
Remove from heat and stir in sour cream, salt and pepper.
Add the meatballs back to the skillet and return to heat.
Cook on medium-high for 8-10 minutes until the meatballs are cooked through and the sauce thickens to your liking.
Sprinkle with chopped fresh parsley and serve immediately.

Notes

If you don’t have allspice, you can substitute with equal parts nutmeg, cinnamon and cloves.

Nutrition