Classic Swedish Meatballs Recipe
Bathing in a rich, flavorful, not-too-heavy gravy, these Swedish meatballs are seared to golden and are SO juicy and tender, with the perfect touch of warm spices.
Servings: 23 small meatballs (roughly)
Equipment
- Large skillet
Ingredients
Meatballs
- ½ pound cold ground beef 85/15 or 80/20
- ½ pound cold ground pork
- ⅓ cup panko breadcrumbs
- ¼ cup milk skim or whole
- 1 small yellow onion peeled and finely grated
- 1 large egg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon butter to sear meatballs
Brown Gravy
- 2 cups beef broth
- ½ cup half-and-half or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- ⅛ teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions
- In a large bowl, mix together panko, milk, grated onion (with the juices), egg, allspice, nutmeg, salt and pepper.
- Add beef and pork, mixing it in with your hands or a spoon until just incorporated. Don’t overmix!
- Form 2 tablespoon-sized meatballs, and place on a large plate or baking sheet.
- Preheat a large skillet over medium heat. Add 1 tablespoon butter, let melt, and swirl around the pan.
- In 2 batches, sear bottoms and tops of meatballs for 2-3 minutes per side (4-6 minutes in total) until golden brown, turning them gently with tongs. Meatballs will still be pink (uncooked) inside. Once seared, place back on the plate or baking sheet and set aside.
- Using the same skillet with the brown bits, add 2 tablespoons more butter over medium heat. Once melted, add the flour, whisking to combine. Whisk often for 1-2 minutes until fragrant and light golden.
- Slowly whisk in broth, then the half-and-half or cream, and then the Worcestershire and mustard.
- Simmer for 3 minutes over medium-low heat, stirring occasionally.
- Remove pan from heat, and whisk in sour cream, and salt and pepper. It’s okay if there are very small white bits that don’t fully dissolve!
- Add meatballs into sauce, in a single layer. Let simmer, uncovered, for 8-11 minutes turning the meatballs halfway through, until they reach at least 165℉.
- Serve, garnished with parsley, and with mashed potatoes or buttered egg noodles (and lingonberry jam) for a classic meal!
Video
Notes
- It’s easiest to use a box grater (the fine setting) to grate the onion and it’s juices into a bowl.
- I like half-and-half for a light gravy, but the classic is made with heavy cream! The choice is yours.
- If you choose to use half-and-half, be careful not to bring the sauce past a simmer. Boiling it can lead to curdled gravy because of the lower fat content!
Nutrition
Serving: 1serving (6 meatballs and sauce) | Calories: 474kcal | Carbohydrates: 11g | Protein: 26g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 163mg | Sodium: 727mg | Potassium: 549mg | Fiber: 1g | Sugar: 4g | Vitamin A: 513IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg