Swedish Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
852 kcal
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Course
Main Course
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Cuisine
Swedish
Swedish Meatballs
Description
The Swedish Meatballs recipe features a mixture primarily of ground beef combined with panko bread crumbs, chopped onions, milk, an egg, and Worcestershire sauce to create tender, flavorful meatballs. After allowing the mixture to rest, the meatballs are shaped smaller than golf balls and browned evenly in olive oil. A beef bouillon cube dissolved in hot water is added during cooking to deepen the flavor, and once browned, the meatballs are removed to prepare a classic Swedish-style gravy.
The gravy combines melted unsalted butter and flour to form a roux, cooked until golden brown. Heavy cream and beef broth are slowly incorporated to form a thickened sauce seasoned with salt and freshly cracked black pepper. The meatballs return to the gravy for a brief simmer, absorbing the smooth sauce. The end dish features tender meatballs with a golden-brown crust, enveloped in a creamy, savory gravy.
This dish pairs well with egg noodles but can be served on its own. Garnishing with fresh parsley adds a touch of color and freshness. The recipe allows for substitution of ground beef with a 50/50 blend of ground beef and pork for additional flavor, as some traditional versions use pork.
Ingredients
For the Meatballs
- 1 ½ lbs ground beef alternatively ground pork
- ¾ cup bread crumbs prefer panko
- ½ cup chopped yellow onion
- ¼ cup milk
- 1 egg large
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly cracked
- 1 tablespoon olive oil
- 1 beef bouillon cube
- ½ cup water hot
For the Gravy
- 3 tablespoons butter unsalted
- 3 tablespoons flour
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 1 cup heavy cream or full fat milk
- 1 cup beef stock or beef broth
- parsley for garnish
Instructions
- Combine the ground beef, bread crumbs, onion, milk, egg, worcestershire sauce, salt and pepper and let sit for 15 minutes. Then shape into balls - a little smaller than a golf ball.
- Heat the olive oil in a large skillet over medium high heat and brown the meatballs on all sides until golden.
- Dissolve the bouillon cube in the hot water and pour over the meat and continue to cook until meatballs are browned. Remove the meatballs from the pan to a clean plate and set aside. The liquid will be mostly evaporated at this point any remnants, don't worry about.
- Melt the butter in the same skillet and add the flour and stir to combine. Cook until the flour is evenly combined and golden brown, about 2-3 minutes. Season with salt and pepper and stir in heavy cream and beef broth and cook until mixture thickens, about 3-4 minutes. Nestle back in the meatballs and simmer together for a few minutes before serving. Garnish with parsley and serve solo or alongside any sort of egg noodle or rice.
Notes
- Most traditional Swedish meatballs use a mix of ground beef and pork; you can substitute half the beef with pork for more flavor.
- Form meatballs slightly smaller than golf balls for even cooking and proper gravy coverage.
- Simmer meatballs in gravy briefly to fully integrate flavors before serving.
- Serve alongside egg noodles or mashed potatoes for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 852 kcal
% Daily Value*
| Calories | 852kcal | 43% |
| Carbohydrates | 18g | 6% |
| Protein | 37g | 74% |
| Fat | 70g | 108% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 2g | 100% |
| Cholesterol | 259mg | 86% |
| Sodium | 1500mg | 63% |
| Potassium | 752mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1233IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 135mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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