Description
This classic Swedish Meatball recipe features tender, flavorful meatballs made with a blend of ground beef and pork, seasoned with warm spices, and served in a creamy, savory sauce. Perfect when served over mashed potatoes or egg noodles, this comforting dish is ideal for family dinners or special occasions.
Ingredients
Scale
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 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
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
Instructions
- Sauté onions and garlic: Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes, then set aside and let cool.
- Mix meatball ingredients: In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the ground beef and pork until evenly combined, avoiding overmixing to keep meatballs tender.
- Form and chill meatballs: Roll the mixture into 1 ½-inch meatballs and place on a plate. Use a small cookie scoop for uniform size. Transfer to the fridge to chill for 15 minutes, or cover and chill overnight.
- Prepare sauce base: While the meatballs chill, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup. Set aside.
- Brown meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown meatballs in batches, leaving room around each. Brown about 1 minute per side until golden. Remove and set aside. Drain excess oil if needed, and adjust heat during cooking to prevent burning.
- Make roux: Melt butter in the same skillet over medium heat. Use a silicone spatula to scrape any browned bits from the pan. Stir in flour and cook for 2 minutes, stirring continuously until it begins to brown.
- Add broth mixture: Gradually add the beef broth mixture in small splashes, stirring continuously to avoid lumps. Bring to a boil, then reduce heat to a simmer.
- Incorporate sour cream: Place sour cream in a medium bowl. Add about ¼ cup of the hot sauce to the sour cream and stir until smooth. Slowly stir the sour cream mixture back into the skillet sauce over low heat until fully incorporated.
- Simmer meatballs in sauce: Return meatballs and any accumulated juices to the skillet. Spoon sauce over the meatballs and heat over low, partially covered, for 10-15 minutes or until cooked through.
- Serve: Garnish with fresh parsley and serve meatballs over mashed potatoes or egg noodles for a classic presentation.
Notes
- Chicken bouillon adds depth and complements beef broth, but beef bouillon can be substituted if preferred.
- Use full-fat sour cream to prevent curdling; heavy cream is an optional substitute.
- A combination of ground beef, pork, and veal works well for varied flavor and texture.
- 1 ¼ pounds of meat fits nicely in a 12-inch high-walled skillet for even cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently in a double boiler or over low heat to prevent sauce separation.
- This recipe yields approximately 33 meatballs.
Nutrition
- Serving Size: 1 meatball
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 50 mg
