Skillet Swedish Meatballs
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Skillet Swedish Meatballs
Description
These Swedish Meatballs are prepared by mixing ground pork with egg, milk, bread crumbs, minced onion, and warming spices such as nutmeg and allspice. The meatballs are formed to medium size and browned in batches in a hot skillet, which seals in juices and creates a crust. After browning, a sauce is made in the same pan by combining butter and olive oil with flour to form a roux, then gradually whisking in low-sodium beef broth and brown sugar. Sour cream is added to finish the sauce, giving it a smooth, tangy character.
The meatballs carry warm spice notes that pair well with the creamy, slightly sweet sauce. The cooking method ensures the meatballs have a crisp outside and a tender center. Optionally, they can be baked in the oven for convenience, while the sauce is prepared separately on the stove.
Serve the meatballs with traditional sides such as mashed potatoes, egg noodles, or rice to balance the richness. Fresh or dried parsley adds color and a light herbal note to the dish.
The recipe allows for flexibility in meat choice, with options like ground beef or turkey. Adjust the amount of spices depending on preference, and increase flour in the sauce for a thicker consistency if desired. This approach yields a hearty, textured dish that showcases classic Swedish comfort food flavors.
Ingredients
Meatballs:
- 1 ½ pounds ground pork or ground beef or ground turkey
- 1 egg large
- ¼ cup milk
- ⅓ cup bread crumbs
- ¼ cup onion finely minced or grated
- 1 teaspoon salt
- 1 teaspoon brown sugar
- ¼ teaspoon nutmeg ground
- ¼ teaspoon allspice ground
- ¼ teaspoon black pepper
- 1-2 tablespoons cooking oil
Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- 3 cups beef broth low-sodium
- 1 teaspoon brown sugar
- ½ cup sour cream
- parsley chopped fresh or dried
- egg noodle cooked, for serving
- mashed potato
- rice
Instructions
- For the meatballs, in a large bowl, combine all the meatball ingredients except for the oil and mix until evenly combined.
- Scoop the meat mixture into meatballs about 1 1/2 inches in diameter.
- Heat the oil in a 12-inch, nonstick skillet or electric skillet over medium heat until hot and rippling.
- Add the meatballs to the pan in a single layer an inch or so apart. You may need to cook in batches, depending on the size of your pan. (*See note for oven-baked method.)
- Brown the meatballs on all sides. They'll finish cooking in a later step. Remove the meatballs to a pan or plate. Repeat with remaining meatballs adding a bit more oil to the skillet, if needed. Remove them from the skillet once browned.
- For the sauce, return the skillet to medium heat and add 1 tablespoon butter and 1 tablespoon oil. If the skillet was mostly dry before adding the butter and oil, you may want to add another tablespoon or two of either butter or oil so the sauce isn't lumpy. Heat until melted. Add the flour and cook, stirring constantly, for 1-2 minutes.
- Slowly add the broth, just 1/2 cup at a time, whisking quickly to remove any lumps. Let each addition of broth cook until thick and smooth before adding the next bit. Once you've added about 2 cups, add the remaining broth and whisk until combined.
- Stir in the brown sugar and bring the sauce to a simmer, whisking constantly.
- Add the meatballs back to the skillet and cook 10 to 12 minutes until the meatballs are cooked through, turning them once or twice while cooking.
- Off the heat, stir in the sour cream to the sauce (just whisk it in around the meatballs). To help it blend in easier, you can ladle out a bit of the warm sauce into a bowl and whisk the sour cream in before adding it all back in to the skillet.
- Garnish with fresh or dried parsley and serve over hot, cooked egg noodles, potatoes, or rice.
Notes
- Combining ground pork and beef offers traditional flavor, but ground turkey can be used for a lighter option.
- Any type of bread crumbs can be used, including panko or homemade.
- The warmth in the meatballs comes from nutmeg and allspice, which can be reduced or omitted based on taste.
- For thicker sauce, increase the flour by one tablespoon when making the roux.
- Meatballs can be oven baked at 400°F for 10–15 minutes and then added to the prepared sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving (about 3 meatballs) | |
| Calories | 296kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 105mg | 35% |
| Sodium | 983mg | 41% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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