Description
Classic Swedish Meatballs made with a blend of ground beef and pork, seasoned with fragrant spices, browned to perfection, and simmered in a creamy, savory gravy. This comforting dish is perfect for a hearty family meal and yields about 6 servings.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 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
- 2 tablespoons olive oil
Gravy
- 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
- Prepare Meatballs: In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Mix thoroughly by hand and shape the mixture into 1 ¼ – 1 ½-inch meatballs, using about 2 ½ tablespoons per ball, forming approximately 25-30 meatballs. Place them on a parchment-lined baking sheet for easy handling.
- Brown Meatballs: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Fry the meatballs in batches, turning with tongs to brown all sides evenly, about 5-7 minutes per batch. Add more oil as needed between batches. Remove browned meatballs and set aside on a plate.
- Prepare Roux: Carefully pour out most of the fat from the skillet but keep the browned bits for flavor. Reduce heat to medium and melt butter in the skillet. Stir in flour and cook, stirring frequently, until the roux turns golden and fragrant, about 2-3 minutes.
- Add Broth and Flavorings: Gradually whisk in the beef broth, ensuring the roux dissolves smoothly into the sauce. Whisk in Dijon mustard and Worcestershire sauce until fully incorporated.
- Simmer Meatballs in Gravy: Return the meatballs to the skillet with the sauce. Simmer gently over medium heat for about 10 minutes, or until the meatballs are cooked through and the gravy is thickened but still smooth.
- Finish with Sour Cream: Remove skillet from heat and stir in the sour cream until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with freshly chopped parsley and serve immediately, ideally alongside mashed potatoes or egg noodles.
Notes
- Using a mixture of beef and pork gives the meatballs a balanced flavor and tenderness.
- Do not overcrowd the pan when frying meatballs to ensure even browning.
- Keep the browned bits in the pan after draining fat for extra depth in the gravy.
- Adding sour cream at the end prevents the sauce from curdling and adds creaminess.
- Swedish meatballs pair wonderfully with lingonberry jam for a traditional touch.
