Swedish Meatballs
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
539 kcal
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Course
Main Course
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Cuisine
Swedish
Swedish Meatballs
Description
This recipe starts by blending ground beef and pork with panko breadcrumbs, minced garlic, grated onion, and a selection of warming spices including allspice and nutmeg. Eggs bind the mixture, which is shaped carefully into uniform meatballs to ensure even cooking. Cooking the meatballs in batches allows them to brown properly, developing a slightly crisp exterior.
After browning, a roux-based gravy is made directly in the skillet with butter and flour, gradually enriched with beef broth and heavy cream. The meatballs simmer gently in the sauce, which thickens to coat them thoroughly without boiling the cream to avoid separation.
These meatballs are typically served hot over egg noodles or mashed potatoes and can be garnished with extra parsley or similar herbs. The balance of spices and creamy gravy gives this classic dish its distinctive comforting character.
Notes emphasize not overmixing the meat mixture to avoid dense meatballs, using a cookie scoop for uniform size, and moistening hands when shaping the meatballs to prevent sticking. They also caution against crowding the pan while browning to maintain a crispy exterior.
Ingredients
For the Meatballs:
- 12 ounces ground beef (340g)
- 12 ounces ground pork (340g)
- 1 yellow onion grated (121g, small
- 3 garlic minced, cloves
- ½ cup panko breadcrumbs (30g)
- ¼ cup parsley minced
- 1½ teaspoons salt
- ½ teaspoon ground allspice
- ½ teaspoon black pepper ground
- ¼ teaspoon ground nutmeg
- 1 large egg
- 2 tablespoons olive oil
For the Gravy:
- ¼ cup butter 57g, unsalted
- ¼ cup all-purpose flour (30g)
- 2½ cups beef broth (600mL)
- ½ cup heavy cream (120mL)
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
For the Meatballs:
- In a large mixing bowl, combine all of the ingredients except for the olive oil. Stir together until well combined. (I like to use my hands for this!) Shape the meat mixture into 36 tablespoon-sized balls.
- Heat oil over medium-high heat in a large skillet. Add half of the meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside. Repeat with remaining meatballs.
- Pour off any grease from skillet and wipe clean.
For the Gravy:
- Melt the butter in the same skillet over medium heat. Whisk the flour into butter and cook for 1 minute, stirring constantly. Gradually whisk in the broth until the mixture is smooth and starts to bubble and thicken, 1 to 2 minutes. Stir in the cream, salt, and pepper and bring to a low simmer, reducing the heat if necessary.
- Add meatballs back to skillet and simmer until gravy thickens and meatballs are cooked through, about 10 minutes. Serve over hot egg noodles or mashed potatoes and garnish with more chopped parsley, if desired.
Notes
- Handle the meat mixture gently and avoid overmixing to keep the meatballs tender, mixing just until combined.
- Use a cookie scoop to shape meatballs evenly, ensuring consistent cooking.
- Wet your hands with water to prevent the mixture from sticking when forming meatballs.
- Brown meatballs in batches without overcrowding the skillet for a crispy surface instead of steaming.
- Simmer the meatballs gently in the cream gravy without boiling to prevent the sauce from separating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 11g | 4% |
| Protein | 24g | 48% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 1178mg | 49% |
| Potassium | 470mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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