Swedish Meatballs
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5.0
6 reviews
Excellent
Swedish Meatballs
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A family-favorite for generations, Aunt Bee's Swedish meatballs recipe is classic homemade comfort food.
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Ingredients
FOR THE MEATBALLS
- 2 lbs. ground beef
- 2 medium yellow onions
- 3 large eggs, lightly beaten
- 6 lices white bread, cubed (or substitute with 1 ½ cups of panko breadcrumbs)
- ¼ cup half-and-half (or sub with whole milk or heavy cream)
- 2 teaspoons sugar
- 2 teaspoons kosher salt, or more to taste
- ½ teaspoon ground black pepper
- Salted butter and vegetable oil, for frying
FOR THE GRAVY
- ¼ cup pan drippings
- ¼ cup all-purpose flour, plus additional as needed
- 2 cups beef broth
- 2 tablespoons half-and-half (or sub with whole milk or heavy cream)
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
MAKE THE MEATBALLS
- Place the meat in a large bowl. Grate the onions into the meat.
- In a small bowl, stir together the cubed bread or breadcrumbs and ¼ cup of half-and-half, just until moistened.
- To the large bowl with the meat, add the soaked bread, eggs, sugar, salt, and pepper. Use your hands or a fork to gently combine. If time allows, chill the meatball mixture for at least 1 hour before shaping. I don’t always do this (it’s not necessary), but it does make the shaping easier if the mixture is firmer.
- Use a medium (1 ½ tablespoon) scoop to shape the meat into balls. Each meatball will be about the size of a golf ball. Place the meatballs on a baking sheet so that they will be ready to fry.
- Heat 2 tablespoons of butter and 1 teaspoon of oil in a large frying pan over medium-high heat. When the butter melts, sauté the meatballs in batches, turning while they cook so that all sides are evenly browned and the meat is cooked through, about 8-10 minutes per batch. Be careful not to overcrowd the pan.
- Repeat until all the meatballs are cooked. Remove the meatballs to a baking sheet lined with paper towels, and cover loosely with foil to keep warm while you prepare the gravy.
FOR THE GRAVY
- After frying the meatballs, you should have about ¼ cup of drippings in the pan. If you have less, add butter to the skillet to equal ¼ cup of total fat.
- Add the flour to the pan drippings. Cook and stir over medium heat for 1 minute.
- Gradually stream in the beef broth and half-and-half. Whisk over medium heat until the gravy bubbles and thickens. Whisk constantly so that it doesn’t burn or get lumpy.
- Spoon the gravy over the meatballs and serve with noodles, potatoes, or a loaf of crusty bread. Garnish with fresh herbs, if desired.
Notes
- Alternate Method for Baked Swedish Meatballs:
- Arrange the meatballs on a large rimmed baking sheet (or two).
- Bake in a 425°F oven for 10-12 minutes, until the meatballs are cooked through.
- Make the gravy in a skillet by using ¼ cup of butter in lieu of the pan drippings. If you have some drippings on the baking sheet, pour those into the skillet, and then add extra butter to equal about ¼ cup of fat.
- Combine the baked meatballs with the gravy and serve.
Nutrition Information
Show Details
Serving
1/8 of the meatballs and sauce (approximately 6 meatballs)
Calories
271kcal
(14%)
Carbohydrates
15g
(5%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Cholesterol
135mg
(45%)
Sodium
991mg
(41%)
Potassium
524mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
130IU
(3%)
Vitamin C
2.1mg
(2%)
Calcium
62mg
(6%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1/8 of the meatballs and sauce (approximately 6 meatballs) | |
| Calories | 271kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 135mg | 45% |
| Sodium | 991mg | 41% |
| Potassium | 524mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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