Swedish Meatballs
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5.0
15 reviews
Excellent
Swedish Meatballs
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This Swedish Meatballs Recipe features juicy pan-fried beef meatballs smothered in a creamy, rich, savory gravy.
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Ingredients
- 8 tablespoons unsalted butter
- 2 peeled and small diced medium-sized yellow onions
- 3 tablespoons of all-purpose flour
- 3 cups beef stock
- 1 ½ tablespoon soy sauce
- ½ cup heavy whipping cream
- 2 large eggs
- ½ cup whole milk
- 3 tablespoons Dijon mustard
- 2/3 cup breadcrumbs
- 2 thick slices of crustless bread cut into 1” cubes
- 2 pounds 85/15 ground beef
- cooking oil
- coarse salt and freshly cracked pepper to taste
Instructions
- In a medium-sized saucepot over medium heat, add 3 tablespoons of unsalted butter and then the other half of the onions, season with salt, and sauté for 5 minutes.
- Once lightly browned, turn the heat down to medium and cook for a further 10 minutes or until darker brown.
- Stir in the flour to make a roux.
- Pour in the beef stock, and soy sauce, and bring it to a boil to thicken. Once thick, reduce the heat to low and finish it by stirring in the whipping cream. Adjust the seasonings with salt and pepper.
- Strain into a separate medium-sized pot and keep warm over low heat.
- In a medium-sized non-stick pan, add 2 tablespoons of unsalted butter over low to medium heat. Once melted, add in ½ the onions, gently season with salt, and cook while constantly stirring for 10 minutes. Set it to the side to cool.
- In a large bowl, whisk together the eggs, milk, and mustard until combined.
- Next, mix in the breadcrumbs and bread cubes and let it sit for 5 to 7 minutes or until saturated and the mixture thickens.
- Add the cooled onions, ground beef, salt, and pepper, and thoroughly mix. I recommend frying a small piece in oil to ensure it is properly seasoned.
- Form 18 golf-ball-sized meatballs.
- In a large non-stick skillet over medium heat, add enough oil to coat the bottom of the pan along with the remaining 3 tablespoons of butter.
- Once the butter is melted, add in the meatballs and fry on all sides until they are golden brown and cooked throughout, which takes about 12 to 15 minutes total.
- Serve the meatballs with the brown gravy and garnish with optional finely minced fresh parsley.
Notes
- Make-Ahead: You can form the meatballs and keep them in an airtight container in the refrigerator for up to 24 hours before cooking. They also freeze well for up to 3 months. Allow the frozen meatballs to thaw in the refrigerator 1 day before pan-frying as usual.
- How to Store: The leftover Swedish meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3 days.
- How to Reheat: Heat the meatballs and gravy in a non-stick pan on the stove over medium heat until warmed through. If the gravy is too thick, add a splash of broth or water.
- The consistency of the meatball mixture should be moist but not too wet. If it feels too wet or sticky, add more breadcrumbs. If it’s too dry, a splash of milk can help.
- For more comforting flavors, mix 1/4 teaspoon each of allspice, oregano, and nutmeg into the meatball mixture.
- Fry a small piece of the meat mixture before forming all your meatballs. Taste it to make sure the seasonings are just right. If the flavors aren’t balanced, you can adjust the salt and pepper before committing to the whole batch.
- Let the formed meatballs rest in the fridge for 15 to 30 minutes before cooking. This will help them hold their shape while frying.
- Practice multitasking to finish cooking even faster. Start preparing the meatball mixture while the sauce is simmering on the stove.
- Don’t overcrowd the skillet when frying the meatballs. If they look crowded, cook the meatballs in two or three batches.
- To make Swedish meatballs in a crockpot, sear them as normal before transferring them to the slow cooker. Pour the prepared gravy over top, cover with the lid, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
8g
(3%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
76mg
(25%)
Sodium
281mg
(12%)
Potassium
273mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
292IU
(6%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18meatballs
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 281mg | 12% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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