Description
This classic Swedish Meatball recipe features tender meatballs made from a blend of ground beef and pork, seasoned with warm spices and Parmesan, then simmered in a rich, creamy sauce made from butter, flour, beef broth, and sour cream. Perfectly browned and simmered to perfection, these meatballs are ideal served over mashed potatoes or egg noodles for a comforting, hearty meal.
Ingredients
Scale
Meatballs
- 2 tablespoons olive oil, divided in half
- 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 oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb. ground beef, 80% lean
- ½ lb. ground pork
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
Instructions
- Prepare aromatics: Heat 1 tablespoon olive oil in a large, high-walled skillet over medium heat. Add finely diced onions and minced garlic. Cook and soften them for 5 minutes, then set aside to cool.
- Mix meatball ingredients: In a large bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently fold in ground beef and pork until evenly combined, being careful not to overmix to keep meatballs tender.
- Form meatballs: Roll the mixture into 1 ½-inch meatballs using your hands or a small cookie scoop for uniform size. Place meatballs on a plate and refrigerate for 15 minutes or up to overnight covered.
- Prepare sauce base: While meatballs chill, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a measuring cup. Set aside.
- Brown meatballs: Heat remaining 1 tablespoon olive oil in the skillet over medium-high heat. Brown meatballs in batches, browning each side about 1 minute. Leave space around each meatball to turn easily. Remove browned meatballs and set aside. Drain excess oil if necessary.
- Make roux: Melt butter in the same skillet over medium heat. Use a silicone spatula to scrape and clean the skillet’s bottom. Stir in flour and cook for 2 minutes, stirring continuously until the flour begins to brown slightly.
- Add broth mixture: Gradually add the beef broth mixture in small splashes while stirring continuously. Bring to a boil then reduce to a simmer.
- Incorporate sour cream: Place sour cream in a medium bowl. Add about ¼ cup of the hot sauce to the sour cream and stir until smooth, then stir the mixture back into the skillet over low heat until fully combined.
- Simmer meatballs in sauce: Return meatballs and any accumulated juices back to the skillet. Spoon sauce over the top. Cover partially and heat over low heat for 10-15 minutes until meatballs are cooked through.
- Serve: Garnish with fresh parsley and serve meatballs over mashed potatoes or egg noodles for a complete meal.
Notes
- Chicken bouillon adds a rich depth of flavor; beef bouillon can be used as a substitute.
- Use full-fat sour cream to prevent curdling in the sauce; heavy cream can also be used if preferred.
- Feel free to adjust the meat blend — beef, pork, and veal all work well in combination.
- Rolling meatballs with a small cookie scoop helps ensure uniform size and even cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- To reheat, use a double boiler or gentle heat to prevent the sauce from breaking.
- This recipe makes about 33 meatballs, ideal for a 12-inch skillet with high sides.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 6 g
- Cholesterol: 40 mg
