Classic Swedish Meatballs (Print)
Tender meatballs of pork and beef spiced with nutmeg and allspice, smothered in creamy gravy.
# Ingredients:
→ Meatballs
01 -
1/3 cup milk
02 -
½ cup yellow onion, chopped small
03 -
2 tablespoons olive oil, split
04 -
2 cloves garlic, crushed
05 -
1 large egg, beaten lightly
06 -
½ cup panko crumbs
07 -
¼ cup grated Parmesan
08 -
½ lb. ground pork
09 -
¾ lb. ground beef (80% lean)
→ Seasonings
10 -
1 teaspoon salt
11 -
¼ teaspoon black pepper
12 -
¼ teaspoon ground nutmeg
13 -
¼ teaspoon ground allspice
14 -
¼ teaspoon oregano
→ Sauce
15 -
4 tablespoons flour
16 -
4 tablespoons butter
17 -
1 teaspoon dried parsley
18 -
½ cup sour cream, brought to room temp
19 -
2 teaspoons Worcestershire sauce
20 -
2 cups beef stock
21 -
1 cube chicken bouillon
22 -
1 teaspoon Dijon mustard
# Steps:
01 -
Warm up half the oil in a pan. Cook garlic and onion together until softened, then let cool.
02 -
Stir together the breadcrumbs, Parmesan, milk, egg, spices, and the cooled onion mixture. Gently add in the meats.
03 -
Shape into 1½-inch balls. Put in the fridge for 15 minutes or overnight.
04 -
Use the remaining oil to brown the meatballs in batches. Move aside when done.
05 -
Whisk the butter and flour together to make a paste. Slowly add the broth and bouillon mixture while stirring. Mix in a little sauce with the sour cream first, then combine them all.
06 -
Put the meatballs back in the sauce, simmer for 10-15 minutes, and cook till done.
# Notes:
01 -
Can make it ahead of time
02 -
Choose full-fat sour cream for the best texture
03 -
Freezer-friendly for later meals