Description
Classic Swedish Meatballs simmered in a creamy, flavorful sauce made from a blend of beef broth, mustard, and sour cream, served best over mashed potatoes or egg noodles. This recipe balances tender meatballs with aromatic spices and a rich gravy for a comforting Scandinavian-inspired dish.
Ingredients
Scale
Meatballs
- 2 tablespoons olive oil, divided
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 large egg, whisked
- 1/3 cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb ground beef (80% lean)
- ½ lb ground pork
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ cup sour cream (at room temperature)
Instructions
- Prepare onion and garlic: Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and minced garlic, cooking gently for 5 minutes until softened. Remove from heat and set aside to cool.
- Mix meatball ingredients: In a large bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently add ground beef and pork, mixing until evenly combined without overworking to keep tender.
- Form meatballs and chill: Roll the mixture into 1½-inch meatballs using hands or a small cookie scoop for uniformity. Place on a tray and refrigerate for at least 15 minutes or up to overnight covered to set.
- Prepare sauce base: While meatballs chill, mix beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a measuring cup or bowl and set aside.
- Brown meatballs: Heat remaining olive oil in a large skillet over medium-high heat. Brown meatballs in batches, ensuring space between each. Cook about 1 minute per side until nicely browned. Remove and set aside. Add more oil if needed when cooking subsequent batches.
- Make roux and sauce: In the same skillet, melt butter over medium heat. Scrape up browned bits with a silicone spatula. Stir in flour and cook for 2 minutes, stirring constantly until lightly browned.
- Incorporate broth mixture: Gradually add beef broth mixture to the skillet in small splashes, stirring continuously to prevent lumps. Bring to a boil, then reduce heat to simmer.
- Add sour cream: Place sour cream in a medium bowl. Spoon about ¼ cup of hot sauce into it and stir until smooth. Slowly stir this mixture back into the skillet sauce over low heat until fully incorporated.
- Simmer meatballs: Return browned meatballs and any accumulated juices to the skillet with the sauce. Spoon sauce over meatballs, cover partially, and simmer on low heat for 10-15 minutes, until cooked through and warmed well.
- Serve: Garnish with fresh parsley and serve hot over mashed potatoes or egg noodles for a classic and comforting meal.
Notes
- Using a small cookie scoop helps create uniform meatballs for even cooking.
- Refrigerating meatballs before cooking helps them hold shape and improves texture.
- You can substitute chicken bouillon with beef bouillon if preferred for a richer flavor.
- Serve with mashed potatoes, egg noodles, or steamed vegetables for a full meal.
