Swedish Meatballs
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
606 kcal
-
Course
Main Course
Swedish Meatballs
Description
The Swedish Meatballs recipe starts with a blend of ground beef and pork seasoned with salt, garlic powder, onion powder, allspice, nutmeg, and black pepper. The mixture is shaped into medium-sized meatballs and browned in olive oil for a crisp exterior. The sauce is prepared by making a roux with butter and flour, then gradually whisking in beef broth along with Dijon mustard and Worcestershire sauce for depth. After simmering, sour cream is stirred in to finish the sauce with creaminess.
This combination produces tender meatballs coated in a smooth, mildly spiced gravy that complements the warm spices within the meat. The technique of frying separately then simmering in sauce ensures even cooking and maintains texture. Serving these meatballs with mashed potatoes or egg noodles highlights their rich flavors and sauce consistency, making for a satisfying meal.
Practical tips include not wiping out the skillet after frying to retain browned bits for flavor in the sauce and using fresh parsley as garnish. The recipe’s nod to a blog post and cookbook suggests variations and techniques for those new to meatball making.
Ingredients
Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- black pepper to taste
- 2 tablespoons olive oil for frying
Sauce:
- 1/4 cup butter 1/2 stick
- 1/3 cup flour
- 3 cups beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream full fat
- 1 tablespoon parsley chopped, fresh
Instructions
- Add all the meatball ingredients (except for the olive oil) to a fairly large prep bowl. Using your hands, mix it together and then form 1 ¼ - 1 ½-inch meatballs (use about 2 ½ tbsp meat/meatball and it'll make approx. 25-30 meatballs). Place the meatballs on a parchment-lined baking sheet for easy clean-up.
- Add the olive oil to a large and deep skillet or a Dutch oven/pot and let it heat up for a few minutes over medium-high heat. Fry the meatballs in two batches until all sides are browned (about 5-7 minutes/batch). It's easiest to turn the meatballs with tongs. You may need to add a splash more oil for the second batch. Transfer meatballs to a plate.
- Pour out most of the fat from the skillet, but keep the browned bits in for extra flavor (don't wipe it out).
- Reduce the heat to medium and add the butter to the skillet. Once it’s melted, stir in the flour and cook, stirring often, for a few minutes until the roux starts to turn golden.
- Slowly whisk the beef broth in, and ensure the flour has dissolved into the sauce.
- Whisk in the Dijon mustard and Worcestershire sauce.
- Add the meatballs back to the pan and cook for about 10 minutes or until the meatballs are cooked through and the gravy thickens to your liking (it's not meant to be a super thick gravy).
- Turn off the heat and stir in the sour cream. I add it right into the skillet, but you could take out some of the sauce and add it to a cup and mix the sour cream in there first if that's easier for you.
- Season with extra salt & pepper as needed. Sprinkle with fresh parsley and serve immediately.
Notes
- Do not discard browned bits in the pan after frying the meatballs; they add flavor to the sauce.
- Use fresh parsley chopped finely to garnish the finished dish for color and mild herb flavor.
- Form meatballs to about 1 ¼ to 1 ½ inches to ensure even cooking.
- Refer to detailed guides on meatball making for substitution and technique advice if new to this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Calories | 606kcal | 30% |
| Carbohydrates | 10g | 3% |
| Protein | 30g | 60% |
| Fat | 49g | 75% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 169mg | 56% |
| Sodium | 1074mg | 45% |
| Potassium | 562mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
