Description
This classic Swedish Meatballs recipe features tender, juicy meatballs made from a blend of ground beef and pork, seasoned with warm spices like allspice and nutmeg. The meatballs are pan-fried to a golden brown and then simmered in a rich, creamy gravy made from beef broth, Dijon mustard, Worcestershire sauce, and sour cream. Perfectly comforting and flavorful, served best with noodles or mashed potatoes for a traditional Scandinavian meal.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Pepper, to taste
For Frying
- 2 tablespoons olive oil
Gravy
- 1/4 cup butter (1/2 stick)
- 1/3 cup flour
- 3 cups beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup full fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Meatball Mixture: Add all the meatball ingredients except the olive oil to a large bowl. Mix thoroughly with your hands until combined. Shape mixture into 1 ¼ – 1 ½-inch meatballs using about 2 ½ tablespoons per meatball, making approximately 25-30 meatballs. Place on a parchment-lined baking sheet.
- Fry the Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry meatballs in batches, turning with tongs until browned on all sides, about 5-7 minutes per batch. Add more oil if needed. Transfer browned meatballs to a plate.
- Remove Excess Fat: Pour out most of the fat from the skillet, leaving the browned bits on the bottom for flavor.
- Make the Roux: Reduce heat to medium. Add butter to the skillet and melt. Stir in flour and cook, stirring frequently, until roux turns golden, about 2-3 minutes.
- Add Broth: Slowly whisk in beef broth, ensuring the flour dissolves completely and sauce begins to thicken.
- Season the Gravy: Whisk in Dijon mustard and Worcestershire sauce until well combined.
- Simmer Meatballs: Return meatballs to the skillet, simmer in gravy for about 10 minutes until meatballs are cooked through and gravy reaches desired consistency.
- Add Sour Cream: Turn off heat and stir sour cream into the gravy gently until fully incorporated. You can mix sour cream separately with some sauce before adding if preferred.
- Final Seasoning and Serve: Adjust salt and pepper to taste. Sprinkle with fresh chopped parsley and serve immediately with your choice of side.
Notes
- For a smoother gravy, strain the sauce before adding meatballs back.
- Serve with egg noodles, mashed potatoes, or lingonberry jam for an authentic Swedish dining experience.
- To make ahead, meatballs can be formed and refrigerated for up to 24 hours before cooking.
- Adjust seasoning as needed especially salt since broth and Worcestershire sauce add saltiness.
- Use full-fat sour cream for best texture and flavor in the gravy.
