Description
Classic Swedish Meatballs made with a blend of ground beef and pork, seasoned with aromatic spices, and simmered in a creamy, savory sauce. Perfectly browned meatballs served in a rich gravy, ideal for pairing with mashed potatoes or egg noodles.
Ingredients
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 dried oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¾ lb. ground beef (80% lean)
- ½ lb. ground pork
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 chicken bouillon cube
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (can substitute mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
Instructions
- Cook aromatics: Heat 1 tablespoon of 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 let cool.
- Prepare meatball mixture: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently fold in the ground beef and pork until fully integrated but do not overmix to avoid tough meatballs.
- Shape and chill meatballs: Roll the mixture into 1 ½-inch meatballs using a small cookie scoop or hands for uniformity. Place on a plate and refrigerate for at least 15 minutes or up to overnight, covered.
- Mix sauce ingredients: While meatballs chill, in a large measuring cup combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Set aside.
- Brown meatballs: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, spacing them out to brown evenly on all sides, about 1 minute per side. Remove meatballs and drain excess oil from skillet.
- Make roux: In the same skillet, melt butter over medium heat. Stir with a silicone spatula to scrape up browned bits from the bottom. Add flour and cook while stirring continuously for 2 minutes until it turns light brown.
- Add broth mixture: Gradually add the beef broth mixture in small splashes, stirring constantly to avoid lumps. Bring to a boil, then reduce to a simmer.
- Temper sour cream: Place sour cream in a separate bowl. Slowly whisk about ¼ cup of the warm sauce into the sour cream to temper it and prevent curdling. Then stir the tempered sour cream back into the skillet, mixing over low heat to incorporate fully.
- Simmer meatballs: Return the browned meatballs and any accumulated juices to the skillet. Spoon sauce over them and let simmer partially covered on low heat for 10-15 minutes, or until fully cooked through.
- Serve: Garnish with fresh parsley and serve meatballs and sauce over mashed potatoes or egg noodles for a comforting meal.
Notes
- You can substitute Dijon mustard with mustard powder if unavailable.
- Chilling meatballs helps maintain their shape and results in a better texture.
- If you want a richer sauce, consider using beef stock instead of broth.
- The use of panko breadcrumbs adds a light texture to the meatballs.
- Fresh parsley garnish enhances flavor and presentation.
- Use 80% lean ground beef for juicier meatballs.
- The chicken bouillon cube intensifies the sauce but can be omitted for a milder flavor or dietary restrictions.
