Swedish Meatball Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
33 Meatballs
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Calories
75 kcal
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Course
Main Course
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Cuisine
American
Swedish Meatball Recipe
Description
Swedish Meatballs in this recipe are formed from a mixture of ground beef and pork, blended with finely diced sautéed onions and garlic, panko breadcrumbs, Parmesan cheese, and seasonings such as allspice and nutmeg to impart a distinctive warm spice note. The mixture is gently combined to avoid toughening the meat, then shaped into uniform meatballs and chilled to maintain their shape during cooking.
The meatballs are browned in olive oil before being served in a smooth, creamy sauce made by creating a beurre manié of butter and flour, then whisking in beef broth and seasoning with chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley. Sour cream enriches the sauce, adding a tangy finish that complements the spices and meat.
This dish offers tender, flavorful meatballs with a silky sauce, suitable as a comforting main course. It pairs well with mashed potatoes, noodles, or bread for a satisfying meal. Making the sauce separately and using a mix of meats contributes to the classic texture and flavor characteristic of Swedish meatballs.
For storage, leftover meatballs with sauce keep well refrigerated for several days or can be frozen for a few months; gentle reheating in a double boiler is recommended to preserve the sauce's smooth texture and avoid curdling.
Ingredients
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 egg whisked, large
- 1/3 cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black 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 see notes
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard can sub mustard powder
- 1 teaspoon parsley dried
- ½ cup sour cream at room temperature
Instructions
- 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. Set aside and let cool.
- In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
- Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
- While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
- Heat remaining olive oil in a large skillet over medium-high heat.
- Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
- Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
- Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
- Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
- Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.
Notes
- Use full-fat sour cream in the sauce to prevent curdling and maintain creaminess.
- The chicken bouillon adds depth to the sauce but can be substituted with beef bouillon if preferred.
- Any combination of ground beef, pork, and veal totaling about 1¼ pounds works well for this recipe.
- Store leftovers in an airtight container; refrigerate up to 3 days or freeze up to 3 months, thaw before reheating gently.
- Avoid reheating over high heat to prevent the sauce breaking; a double boiler is the best reheating method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 33Meatballs
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 177mg | 7% |
| Potassium | 86mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.5g | 1% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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