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recipe image of a close up shot of a beautiful top down mise en place of ingredients for Swedish Meatballs arranged on a white marble kitchen counter in healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight including ground beef ground pork panko breadcrumbs milk egg onion garlic salt pepper butter flour beef broth heavy cream Worcestershire sauce Dijon mustard parsley allspice nutmeg ginger soy sauce bay leaves thyme
C. Motter Cindy

Creamy Swedish Meatballs

Indulge in the comforting flavors of homemade Swedish meatballs, served in a rich, creamy gravy. This recipe combines tender meatballs with a luscious sauce, making it a perfect dinner for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Swedish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meat Mixture
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup panko breadcrumbs soaked in 1/2 cup milk for 5 minutes
  • 1 egg beaten
  • 1 cup grated onion
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp nutmeg ground
  • 1/2 tsp allspice ground
  • 1 tbsp butter unsalted
Gravy
  • 2 tbsp butter unsalted
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tbsp sour cream
Garnish
  • 2 tbsp fresh dill chopped

Equipment

  • large mixing bowl,
  • Large skillet,
  • - Measuring cups and spoons
  • - Whisk
  • Meat Grinder or Food Processor

Method
 

Prepare the Meat Mixture
  1. In a large mixing bowl, combine the soaked panko breadcrumbs, ground beef, ground pork, beaten egg, grated onion, minced garlic, salt, black pepper, nutmeg, and allspice. Mix gently until just combined.
  2. Roll the mixture into small balls, about one inch in diameter.
Sear the Meatballs
  1. Melt 1 tablespoon of butter in a large skillet over medium heat. Brown the meatballs in batches, removing them from the skillet and setting them aside once golden brown.
Make the Gravy
  1. In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute until it smells slightly nutty.
  2. Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a gentle simmer.
  3. Stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer.
  4. Add the meatballs back into the skillet. Cover and cook for about 8 to 10 minutes until the meatballs are cooked through and the sauce has thickened.
  5. Stir in the sour cream at the very end for a hint of acidity and a silky finish. Garnish with fresh dill.
Serve
  1. Serve the Swedish meatballs over egg noodles or a mountain of fluffy mashed potatoes.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 25gFat: 30g

Notes

These Swedish meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of beef broth or milk to loosen the sauce, as it will thicken significantly when cold. For freezing, freeze the meatballs and gravy together or separately. They will stay fresh for up to 3 months. Thaw in the fridge overnight and reheat gently.
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