Mom's Swedish Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
24 Meatballs
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Calories
144 kcal
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Course
Main Course
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Cuisine
American
Mom's Swedish Meatballs
Description
Mom's Swedish Meatballs bring together three types of ground meat—beef, lamb, and pork—to create a uniquely rich flavor. Bread crumbs softened in milk help keep the meatballs moist, while minced onions add sweetness. Seasonings such as ginger and nutmeg offer subtle warmth, not overpowering but distinctive. The meatballs are shaped and baked at a moderate oven temperature, which ensures even cooking and minimizes shrinkage.
The accompanying gravy is made by using the pan drippings from the meatballs, mixed with butter and flour to create a roux. Adding beef stock and instant coffee gives the sauce richness and a slight complexity. The coffee component enhances the depth without imparting bitterness.
These meatballs work well served with mashed potatoes or egg noodles, absorbing the flavorful gravy. The recipe allows for substituting lamb or veal and suggests preparing the meat mixture in advance to develop flavors further. Freezing is also an option, making this suitable for meal planning and busy schedules.
Ingredients
Meatballs
- 3/4 lbs ground beef
- 1/2 lb ground lamb see notes, or venison
- 1/4 lb ground pork mild
- 1 1/2 cup bread crumbs soft, cubed
- 1/3 cup onion minced
- 1 egg
- 1/4 cup parsley fresh, minced
- 1/4 - 1/3 cup milk 2% or 1%
- 1 tablespoon butter salted
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- pinch ground nutmeg
Gravy
- 2 cups beef stock
- 4 tablespoons all-purpose flour
- 2 tablespoons butter salted
- 1 teaspoon instant coffee
Instructions
- Pre-heat oven to 325 degrees.
- Melt 1 tablespoon of butter in a sauté pan. Add onion and cook for 2-3 minutes until onions are soft. Add to a large bowl.
- Add bread crumbs to a medium sized bowl. Add milk, starting with 1/4 cup - just enough to wet all of the bread.
- Add meats to large bowl with onions and add the parsley, egg, salt, ginger, and nutmeg. Mix well and then add the milk soaked bread crumbs. If there is any extra milk in the bowl with the bread, do not add.
- Add meat mixture to fridge for at least 15 minutes, this will help with shaping the meatballs.
- Shape meat into 2 - 3ish inch meatballs and add to a rimmed baking sheet. Don't worry about crowding.
- Bake for 30 minutes.
- Once meatballs are done, remove meatballs with tongs and add to a plate or bowl. Then use a spatula to scrape all of the drippings from the pan into a large pot or dutch oven.
- Heat pot to medium and add 2 tablespoons of butter to the meatball drippings. Add flour and mix flour and butter to create a roux.
- Slowly add beef broth, mixing roux with it as it's added until all the broth is incorporated.
- Add the meatballs back to pan and let simmer on medium low for 15-20 minutes.
- Serve over noodles, rice, or whatever you'd like!
Notes
- You can substitute the lamb or veal with ground beef; in that case, use 1 lb beef and 1/2 lb ground pork.
- Dried parsley can replace fresh parsley at a ratio of 1 tablespoon dried for 1/4 cup fresh.
- Prepare the meat mixture at least one day ahead to enhance the flavor before baking.
- Cooked meatballs and gravy can be frozen for 3 to 4 months for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Meatballs
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 334mg | 14% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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