Swedish Meatballs Recipe

These Swedish meatballs bring all the comfort you crave with juicy, flavorful meatballs smothered in a creamy, savory gravy sauce.

Perfectly tender and rich in taste, these meatballs are a true crowd-pleaser.

Whether served over mashed potatoes or egg noodles, every bite is a warm, cozy hug that’ll have you coming back for more.

Get ready to indulge in a dish that combines simple ingredients and irresistible flavors—it’s the comfort meal of your dreams!

For the Meatballs

Olive Oil – Used for sautéing onions and browning meatballs.
Yellow Onion – Finely diced, adds flavor and depth to the meatball mixture.
Garlic – Minced, provides aromatic flavor to the meatballs.
Panko Breadcrumbs – Helps bind the meatball mixture together while keeping them tender.
Parmesan Cheese – Adds a savory, umami flavor to the meatballs.
Egg – Whisked to help bind the ingredients together.
Milk – Keeps the meatballs moist and tender.
Salt – Enhances the flavor of the meatballs.
Oregano – Adds a bit of earthy flavor to the meatball mixture.
Allspice – Brings a warm, slightly sweet flavor.
Nutmeg – Offers a hint of spice and warmth.
Pepper – Adds a bit of heat to balance the flavors.
Ground Beef (80% lean) – Provides the base for the meatballs, ensuring they stay juicy.
Ground Turkey– Adds flavor and moisture to the meatballs.

For the Sauce

Butter – Used to make the gravy, giving it a rich, smooth texture.
Flour – Helps thicken the sauce to a creamy consistency.
Beef Broth – Adds depth of flavor to the gravy.
Chicken Bouillon – Enhances the savory flavor of the broth.
Worcestershire Sauce – Brings a tangy, umami kick to the gravy.
Dijon Mustard – Adds a slight tang and sharpness to the sauce.
Dried Parsley – Offers a touch of fresh, herby flavor.
Sour Cream – Creates a creamy, smooth finish to the gravy.

Swedish Meatballs Recipe

Craving something hearty, flavorful, and downright comforting? These Swedish meatballs, with their tender meatballs drenched in a rich, creamy gravy, are sure to satisfy your hunger and warm your soul.

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Course: Main Course

Cuisine: American

Keyword: Swedish Meatballs Recipe

Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings: meatballs

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Ingredients:

For the Meatballs:

2 tablespoons olive oil (divided)
½ cup finely diced yellow onion
2 cloves garlic, minced
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
1 large egg, whisked
⅓ 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 turkey (80% lean)

For the Sauce:

4 tablespoons butter
4 tablespoons flour
2 cups beef broth
1 chicken bouillon cube (or beef bouillon if preferred)
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard (or mustard powder)
1 teaspoon dried parsley
½ cup sour cream (room temperature)

Instructions:

Cook the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and garlic. Cook for 5 minutes until softened, then set aside to cool.
Prepare the Meatball Mixture: In a large mixing bowl, combine the panko breadcrumbs, Parmesan cheese, egg, milk, cooled onion and garlic, salt, oregano, allspice, nutmeg, and pepper. Add the ground beef and ground turkey, mixing gently until well combined. Be careful not to overwork the meat to keep the meatballs tender.
Shape the Meatballs: Roll the meat mixture into 1 ½-inch meatballs and place them on a plate. Chill in the fridge for 15 minutes or up to overnight. If chilling overnight, cover the plate.
Make the Sauce: In a large measuring cup, mix the beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and dried parsley. Set aside.
Brown the Meatballs: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring enough space between each for easy turning. Brown each side for about 1 minute. Once browned, remove and set aside. Adjust heat and oil as needed for subsequent batches.
Make the Gravy: In the same skillet, melt butter over medium heat. Stir in the flour and cook for 2 minutes, stirring continuously until it begins to brown slightly. Gradually add the broth mixture, stirring constantly. Bring to a boil, then lower the heat and let simmer.
Incorporate the Sour Cream: Place the sour cream in a medium bowl. Add a small amount of the sauce (about ¼ cup) to the sour cream and stir to combine. Slowly add this mixture into the skillet with the sauce, stirring until fully incorporated.
Simmer the Meatballs: Return the browned meatballs to the skillet, including any juices from the plate. Spoon sauce over them. Cover partially and let simmer on low heat for 10-15 minutes, until the meatballs are cooked through.
Serve: Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Pro Tips:

For added flavor, use chicken bouillon in the sauce, but beef bouillon can also work well.
Ensure you use full-fat sour cream to prevent curdling. You can also substitute sour cream with heavy cream if preferred.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. To reheat, thaw first and then gently reheat over low heat to avoid breaking the sauce.

Nutrition

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How do I keep my meatballs tender?
The key to tender meatballs is not overworking the meat when combining the ingredients. Gently mix everything together, then roll the meatballs into even-sized portions. Overmixing can result in tough meatballs, so treat the mixture as delicately as possible. If you prefer, use a scoop for uniform sizes!
Can I make the meatballs ahead of time?
Absolutely! You can roll and chill the meatballs up to 24 hours ahead. This allows the flavors to meld, and the meatballs will stay firm while cooking. If you want to freeze them, place the uncooked meatballs on a baking tray for 1 hour, then transfer them into a ziplock bag to store for up to 3 months. Just thaw and cook when you’re ready!
Can I use regular breadcrumbs instead of panko?
Yes, you can substitute regular breadcrumbs for panko, but panko gives the meatballs an extra light and crispy texture. If you’re using regular breadcrumbs, you may want to slightly reduce the amount of milk so the mixture isn’t too wet.
How do I brown the meatballs evenly?
For best results, heat the oil in batches, ensuring each meatball has enough room to be rotated for even browning. This way, they get a nice golden crust without overcrowding the pan. If the meatballs start sticking, you can adjust the heat or add a little more oil to the pan.
What if I don’t have sour cream for the sauce?
If you don’t have sour cream on hand, you can substitute it with heavy cream for a richer, creamier sauce. If you’re looking for a lighter option, full-fat Greek yogurt will work well and still give the sauce a nice tangy finish.