Swedish Meatballs
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course, Appetizer
Swedish Meatballs
Description
The preparation starts by softening diced onions in olive oil, which are then mixed with ground beef and pork, panko breadcrumbs, egg yolks, ground allspice, nutmeg, salt, and pepper. The mixture is combined thoroughly and shaped into 24 meatballs about 1 1/4 to 1 1/2 inches in diameter. These are browned in batches in olive oil until all sides have a caramelized exterior, enhancing flavor and texture.
To make the gravy, butter is melted in the skillet used for browning meatballs, then flour is whisked in to form a roux. Gradually adding beef broth thickens the mixture before sour cream is stirred in, lending creaminess and a slight tang. The browned meatballs are returned to the pan to simmer and absorb the sauce, which is seasoned with salt and pepper and finished with fresh chopped parsley.
Swedish Meatballs offer a balance of savory spices in tender meat paired with a rich and creamy sauce. They can be served with mashed potatoes, noodles, or bread to soak up the flavorful gravy, making a satisfying and well-rounded meal.
Ingredients
- 2 tablespoons olive oil divided
- 1 onion diced
- 1 pound ground beef
- 1 pound ground pork
- ½ cup panko breadcrumbs
- 2 egg large yolks
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the gravy
- ¼ cup butter unsalted
- ⅓ cup all-purpose flour
- 4 cups beef broth
- ¾ cup sour cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
- Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
- To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
- Serve immediately, garnished with parsley, if desired.
Notes
- Panko breadcrumbs add a light texture and can be found in the Asian foods aisle.
- Browning meatballs in batches helps achieve an even caramelized crust without overcrowding the pan.
- Adjust seasoning in the gravy to taste after adding sour cream to balance flavors.
- This recipe yields about 24 meatballs, making it suitable for a family meal or gathering.
User Reviews
Overall Rating
4.9
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