Swedish Meatballs
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Calories
509 kcal
-
Course
Main Course
-
Cuisine
Swedish
Swedish Meatballs
Description
This recipe for Swedish Meatballs starts by soaking fresh white bread in milk to create a tender binder for the ground chuck and pork mixture, which is seasoned with kosher salt, black pepper, allspice, and nutmeg. Sautéed onions add sweetness and depth. The formed meatballs are browned carefully in butter to achieve a golden crust without overcrowding the pan. The accompanying sauce is made by creating a light roux with butter and flour, then slowly whisking in beef broth and cream to develop a smooth, thickened gravy. Sour cream and Dijon mustard are stirred in near the end to add brightness and balance richness. The final dish offers a blend of tender meatballs and creamy sauce with subtle warming spices, suitable for serving with mashed potatoes or noodles. Care is taken to avoid boiling the sauce after adding dairy to prevent separation, ensuring a smooth consistency.
Ingredients
Meatballs
- 2 lices white bread fresh
- 1/4 cup milk
- 2 tablespoons butter divided
- 1/2 cup onion finely chopped, yellow or white
- 1 teaspoon kosher salt
- 1 pound ground chuck
- 1/2 pound ground pork
- 1 egg large, yolk
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg grated
Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 ½ cups beef broth
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
- parsley optional
Instructions
- Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
- In a 12-inch saute pan over medium heat, melt 1 tablespoon of the butter.
- Add the onion and a pinch of salt, and cook until onions are soft, about 4-5 minutes.
- In a large bowl, combine the bread/milk mixture, ground beef, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions.
- Using a 1.5 tablespoon cookie scoop, portion out meatballs.
- Heat the remaining tablespoon butter in the now-empty saute pan over medium-low heat.
- Working in batches, add the meatballs and saute until golden brown on all sides, about 7-10 minutes.**
- Remove the meatballs to a platter and tent with aluminum foil.
- Once all of the meatballs are cooked, decrease the heat to low, and melt 2 tablespoons butter.
- Add the flour to the pan, and cook until lightly browned, whisking regularly, about 1 minute.
- Gradually add the beef stock and cream, and whisk until sauce begins to thicken.
- Stir in sour cream and dijon mustard and cook until sauce begins to simmer.
- Season to taste with salt and pepper.
- Add the meatballs back to the skillet, and simmer for 1-2 minutes.
- Serve over egg noodles topped with fresh parsley, if desired.
Notes
- Use fresh white bread ends with 1/3 cup milk for soaking to maintain meatball moisture.
- Cook meatballs in batches to avoid overcrowding and preserve a golden brown exterior.
- Simmer the sauce gently after adding sour cream to prevent curdling or separation.
- Estimated nutrition values are provided for reference but may vary with ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 509kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 165mg | 55% |
| Sodium | 708mg | 30% |
| Potassium | 505mg | 11% |
| Sugar | 1g | 2% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
