Description
This classic Swedish meatballs recipe features tender, flavorful meatballs made from lean ground beef, blended with aromatic spices and herbs, and simmered in a creamy mushroom gravy. Perfectly served over freshly cooked pasta, this comforting meal combines savory, creamy, and slightly nutty flavors for an easy and satisfying dinner.
Ingredients
Meatballs
- 1 lb lean ground beef (90% lean)
- 1 egg
- ¼ cup onion, chopped
- 2 garlic cloves, minced
- ½ cup Panko breadcrumbs
- ¼ tsp nutmeg
- 2 tbsp fresh parsley, chopped and divided
- Salt and pepper to taste
Cooking
- 1 tbsp olive oil
- ¾ cup beef broth
- 1 (10.5 oz) can condensed cream of mushroom soup
- 3 tbsp sour cream
- Freshly cooked pasta, for serving
Instructions
- Prepare the meatball mixture: In a medium-sized bowl, combine the lean ground beef, egg, chopped onion, minced garlic, Panko breadcrumbs, nutmeg, 1 tablespoon of fresh parsley, and salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Form the meatballs: Divide the mixture into about 20 equal portions and roll each portion into a firm meatball.
- Brown the meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides until they develop a nice crust. Transfer the browned meatballs to a plate and discard any excess fat from the skillet.
- Make the mushroom gravy: In the same skillet, pour in the beef broth, condensed cream of mushroom soup, sour cream, and the remaining 1 tablespoon of chopped parsley. Stir to combine, and bring the mixture to a gentle boil.
- Simmer the meatballs: Return the browned meatballs to the skillet. Cover with a lid and reduce heat to low. Simmer for 5 to 7 minutes or until the meatballs are fully cooked through.
- Serve: Serve the Swedish meatballs hot, spooned generously with the creamy mushroom gravy over freshly cooked pasta of your choice.
Notes
- Using lean ground beef keeps the meatballs flavorful yet less greasy.
- Panko breadcrumbs add a lighter, crispier texture to the meatballs compared to regular breadcrumbs.
- You can substitute fresh mushrooms and heavy cream to make the mushroom sauce from scratch for an even richer taste.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower fat option, substitute olive oil with a cooking spray or skip browning and bake the meatballs before simmering.
