Swedish Meatballs
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
1013 kcal
-
Course
Main Course
-
Cuisine
Swedish
Swedish Meatballs
Description
The Swedish Meatballs recipe layers ground chuck and pork with a bread and milk paste, sautéed onion, and grated garlic to form the meatball mixture. Seasoned with allspice, salt, and pepper, the meatballs are shaped and fried in vegetable oil until browned and cooked through. The accompanying gravy is made by creating a roux from butter and flour, then slowly incorporating white wine, chicken stock, Worcestershire sauce, Dijon mustard, heavy cream, and sour cream, seasoned with allspice and nutmeg. The result is a creamy, flavorful sauce with a subtle depth that enhances the meatballs without overpowering them.
Swedish Meatballs are typically enjoyed warm, often served with mashed potatoes or noodles to balance the creamy texture and rich flavor. The browned exterior of the meatballs offers a mild crispness contrasting the tender interior, while the sauce ties the dish together with its slightly tangy and spiced notes.
For storage, leftover meatballs can be refrigerated for up to three days or frozen for up to three months. Reheating gently in an oven or microwave helps retain their texture and warmth. If the meat mixture feels too wet before shaping, adding extra breadcrumbs can help achieve the right consistency.
Ingredients
For the meatballs
- 6 lices white bread cut into small cubes, see notes
- 1/2 cup milk whole
- 2 tablespoons butter
- 1 medium onion minced
- 3 cloves garlic grated
- 1 pound ground chuck
- 1 pound ground pork
- 1/4 cup flat-leaf parsley minced
- 1/2 teaspoon allspice
- 2 large egg beaten
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- vegetable oil for frying - enough to fill the pan a 1/2" high.
For the gravy
- 7 tablespoons butter
- 7 tablespoons flour
- 1/2 cup white wine optional, dry
- 4 cups chicken stock low-sodium
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 teaspoon allspice plus more to taste
- 1/4 teaspoon nutmeg
- salt to taste
- black pepper to taste
Instructions
For the meatballs
- In a large mixing bowl, combine the bread and milk and mash together with a fork to form a paste. Let sit for 10 minutes.
- Meanwhile, heat a frypan to medium heat with butter. Add the onions and saute for 5 minutes then add the garlic and cook for another 2 minutes.
- Add the sauteed onions and garlic and all of the remaining meatballs ingredients to the bread mixture and mix well. Roll meatballs into roughly 1" diameter balls and place them onto a baking sheet or plate.
- Pour vegetable oil 1/2" high into a heavy frying pan or Dutch oven pot and heat to 350-370f.
- Once the oil is hot, add the meatballs, working in batches to not overcrowd the pan, and fry until browned on all sides (about 10 minutes per batch). Remove browned meatballs to a plate.
For the gravy
- Heat a pot or large pan to medium and add the butter. Once the butter melts, add the flour and whisk until lightly golden (about 3-5 minutes).
- Add the white wine and cook for another minute while scraping the bottom of the pot with a wooden spoon to dislodge any of the browned bits.
- Add the chicken stock and bring to a boil while whisking to incorporate. Once boiling lower the heat to a simmer. Add the Worcestershire sauce, allspice, nutmeg, Dijon mustard, and cream, and bring to a simmer.
- To temper the sour cream (this will ensure that the sauce doesn't break), mix 3 tablespoons of the hot gravy into a bowl with the sour cream. Repeat the process by adding more of the hot gravy to the sour cream. Add the tempered sour cream to the saucepan and whisk to combine. Test the gravy, seasoning with salt and pepper to taste.
- When satisfied with the taste of the gravy, add the meatballs to the pot and cook over a low simmer until they are warmed through. Serve meatballs over egg noodles or mashed potatoes with Lingonberry on the side. Enjoy!
Notes
- Plain breadcrumbs can substitute for cubed bread soaked in milk, about 1 to 1 1/4 cups total.
- If the meatball mixture is too moist, add additional breadcrumbs to firm it up before rolling.
- Store leftovers refrigerated for up to three days or freeze for up to three months.
- Reheat leftover meatballs in an oven set to 350°F or in a microwave until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1013 kcal
% Daily Value*
| Calories | 1013kcal | 51% |
| Carbohydrates | 91.3g | 30% |
| Protein | 51.6g | 103% |
| Fat | 46.5g | 72% |
| Saturated Fat | 20.6g | 103% |
| Cholesterol | 198mg | 66% |
| Sodium | 1058mg | 44% |
| Potassium | 687mg | 15% |
| Fiber | 3.8g | 15% |
| Sugar | 2.5g | 5% |
| Calcium | 92mg | 9% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
