Description
Classic Swedish Meatballs featuring tender, spiced beef meatballs cooked to golden perfection and simmered in a creamy, flavorful gravy made with beef broth, Dijon mustard, and sour cream. This comforting dish is perfect for a hearty family meal and served best with mashed potatoes or egg noodles.
Ingredients
Meatballs
- 2 pound ground beef
- 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
- Pepper to taste
For Frying & Gravy
- 2 tablespoons olive oil (for frying)
- 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 full fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Mix Meatball Ingredients: In a large bowl, combine ground beef, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Use your hands to mix everything well until fully combined. Form the mixture into 1¼ to 1½-inch meatballs, about 2½ tablespoons each, yielding approximately 25-30 meatballs. Place them on a parchment-lined baking sheet for easy cleanup.
- Fry Meatballs: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Fry meatballs in two batches, browning all sides thoroughly, about 5-7 minutes per batch. Use tongs for easy turning. Add more oil if needed for the second batch. Once browned, transfer the meatballs to a plate.
- Remove Excess Fat: Carefully pour out most of the rendered fat from the skillet, keeping the browned bits stuck to the pan for extra flavor. Do not wipe the pan clean.
- Make Roux: Reduce heat to medium and add butter to the skillet. Once melted, sprinkle in the flour, stirring constantly. Cook for several minutes until the roux turns a golden color, which will help thicken the gravy.
- Add Broth: Slowly whisk in the beef broth, making sure the flour is fully dissolved into the sauce, preventing lumps.
- Season Gravy: Whisk in Dijon mustard and Worcestershire sauce until combined.
- Simmer Meatballs: Return the meatballs to the skillet. Simmer gently for about 10 minutes, or until the meatballs are cooked through and the gravy thickens to your desired consistency. The sauce should be thick but still pourable.
- Finish Sauce: Turn off the heat and stir in the sour cream directly into the skillet. Alternatively, mix sour cream with a bit of sauce in a separate cup before adding it back to prevent curdling.
- Final Seasoning and Serving: Taste the gravy and add extra salt and pepper if needed. Sprinkle with freshly chopped parsley and serve immediately, ideally over mashed potatoes or egg noodles.
Notes
- Use full-fat sour cream for a creamier, richer sauce.
- The browned bits left in the pan add excellent depth to the gravy, so do not discard.
- If preferred, substitute beef broth with vegetable broth for a lighter flavor.
- Leftover meatballs and gravy reheat well in a skillet over low heat, adding a splash of broth if sauce thickens too much.
- For a gluten-free version, use gluten-free breadcrumbs and flour alternatives.
