Easy Swedish Meatballs Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
264 kcal
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Course
Main Course
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Cuisine
Swedish
Easy Swedish Meatballs Recipe
Description
The recipe combines equal parts ground pork and beef with soaked bread crumbs, milk, egg, onion powder, salt, and white pepper to form a moist meatball mixture. Shaping into small balls and baking on a lined pan reduces cleanup and produces a tender texture. The gravy is made from pan drippings or butter combined with flour to create a roux that is gradually whisked with beef broth, Worcestershire sauce, and dried parsley before sour cream is folded in for creaminess.
The final dish offers a balance of meaty flavor and creamy sauce with a mild spice profile suited to a comforting meal. The sauce coats the meatballs, enhancing their texture and moisture.
Serve these meatballs hot with traditional sides like mashed potatoes or egg noodles for a complete meal experience.
Make-ahead tips include preparing and refrigerating unbaked meatballs for up to a day or freezing them—baked or unbaked—for up to three months. Prepare the sauce fresh before serving for best flavor and texture.
Ingredients
Meatballs
- ½ pound ground pork
- ½ pound ground beef
- ½ cup bread crumbs
- ¾-1 cup milk
- 1 egg
- 2 tablespoon onion powder
- 1 teaspoon salt
- ¼ teaspoon white pepper
Gravy
- 3 tablespoon all-purpose flour as needed
- 2 tablespoons butter
- 2 cups beef broth as needed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon parsley dried
- 4 ounces sour cream ½ cup
Instructions
Meatballs Instructions
- Preheat oven to 350°F. Line a baking sheet (or jelly roll pan) with tin foil and set aside.
- In a large bowl, soak bread crumbs in milk. Mix in remaining ingredients and stir to combine. Shape mixture into small balls, about 2" wide.
- Place on a jelly roll pan and bake for 45-50 minutes, tossing a few times during baking.
Gravy Instructions
- Pour drippings from the pan into a saucepan or 2 tablespoons butter. Over medium heat, whisk the flour into the pan until smooth and browned.
- Gradually whisk in the broth, worcestershire sauce and parsley and bring to a simmer, whisking constantly until thick, about 4-5 minutes.
- Just before serving, whisk in your sour cream. Season with salt and pepper to taste. Add meatballs and serve.
Notes
- Prepare meatballs up to one day ahead and store covered in the refrigerator before baking.
- Freeze baked or unbaked meatballs in freezer bags for up to 3 months; thaw before baking if needed.
- Make the sour cream sauce fresh just prior to serving for optimal taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 858mg | 36% |
| Potassium | 294mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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