The Very Best Swedish Meatballs
Served over noodles, rice, or mashed potatoes, this recipe is perfect 10 comfort food, and dare I say, tops IKEA’s recipe any day!
Servings: 6 servings
Calories: 660kcal
Equipment
- cutting board and sharp knife
- large skillet
- large mixing bowl
- paper towel-lined pyrex dish or bowl
- whisk or spatula
Ingredients
For the Meatballs
- 1 pound ground beef
- 1 pound ground pork
- ½ cup white onion - finely diced
- 4 garlic cloves - minced
- ½ cup panko bread crumbs
- 1 egg
- 2 tbsp. olive oil
- 2 tbsp. parmesan - freshly grated
- ½ tsp. garlic powder
- ½ tsp. nutmeg
- ¼ tsp. allspice
- 1 tsp. salt
- ½ tsp. pepper
For the Gravy
- 3½ cups beef broth
- ¾ cup sour cream
- 2 oz. butter
- ⅓ cup flour
- 1 tsp. Worcestershire sauce
- 2 tsp. soy sauce
- 1 tsp. dijon mustard
- ½ tsp. nutmeg
Instructions
To Make the Meatballs
- Finely dice ½ cup of white onion and mince 4 garlic cloves. Keep them separate. Add 1 tbsp. olive oil to a skillet. Sauté onions for 3 minutes, then add garlic and sauté for another 2 - 3 minutes with the onions until brown.
- In a large mixing bowl, combine cooked onions and garlic with 1 pound ground beef, 1 pound ground pork, ½ cup panko bread crumbs, 1 egg, 1 tsp. salt, ½ tsp. pepper, ½ tsp. garlic powder, ½ tsp. nutmeg, ¼ tsp. allspice and 2 tbsp. freshly grated parmesan. Mix ingredients with a spoon or use hands until thoroughly mixed.
- Form nice rounded tablespoon-size balls. Add 1 tbsp. olive oil to the skillet and place them evenly with a little space in between them. Turn on heat to MEDIUM and allow them to cook on one side for about 3 minutes. Gently flip them and let them sit for another 3 minutes. Then, rotate them for another 5-7 minutes, browning each side until cooked through.
- Remove the meatballs from the skillet and place them in a paper towel-lined bowl or pyrex and set them aside while you make the gravy.
To Make the Gravy
- Remove any fat from the skillet and wipe it down (or wash it). Add 2 oz. butter (½ stick) to the skillet and allow to melt completely over MEDIUM heat.
- Use a spatula or whisk ⅓ cup flour into the butter, and allow it to brown for about 2 minutes. Pour in 3½ cups of beef broth, 1 cup at a time, whisking slowly. Bits of flour may clump up a bit, but as you add more broth, and break them apart, the sauce will smooth out. You can also use a spatula to help smooth it along.
- Stir in ¾ cup sour cream, 1 tsp. Worcestershire sauce, 2 tsp. soy sauce, 1 tsp. dijon mustard and ½ tsp. nutmeg. Allow to simmer and reduce until your desired thickness. Add meatballs to gravy and serve over noodles, rice or mashed potatoes.
Notes
These meatballs will be perfectly tasty for 3-5 days if kept in a sealed container and refrigerated.
To Freeze & Thaw:
Swedish meatballs are best served right away, but they can be frozen. The sauce will, however, change consistency a bit once thawed. It’s best to freeze the meatballs and gravy separately. To thaw, remove from freezer and place in a refrigerator for 8-10 hours before reheating.
To Reheat:
If using a microwave, place them in a pyrex dish or bowl, cover with paper towel, and heat for 3 minutes. If using a conventional oven, place them in a pyrex dish and cover with tinfoil. Bake at 350 F. for 20-25 minutes.
Nutrition
Serving: 6meatballs with gravy | Calories: 660kcal | Carbohydrates: 13g | Protein: 33g | Fat: 52g | Saturated Fat: 22g | Cholesterol: 174mg | Sodium: 1176mg | Potassium: 605mg | Fiber: 1g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 3mg