Swedish Meatball Recipe

Make the best Swedish meatballs with this easy recipe! Featuring tender meatballs seasoned with allspice and nutmeg, paired with a creamy sauce, this dish is perfect over mashed potatoes or noodles. Ideal for weeknight dinners or special occasions.

Ingredients

Meatballs:

• 2 tablespoons olive oil, divided
• ½ cup yellow onion, finely diced
• 2 cloves garlic, minced
• ½ cup panko breadcrumbs
• ¼ cup Parmesan cheese, grated
• 1 large egg, whisked
• ⅓ cup milk
• 1 teaspoon salt
• ¼ teaspoon oregano
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• ¾ lb. ground beef (80% lean)
• ½ lb. ground pork

Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cube chicken bouillon (see notes)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard (or substitute mustard powder)
• 1 teaspoon dried parsley
• ½ cup sour cream, at room temperature

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Instructions

Prepare the Meatballs:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and garlic, and sauté until softened, about 5 minutes. Remove from heat and let cool.
2. In a large mixing bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion/garlic mixture, salt, oregano, allspice, nutmeg, and black pepper. Mix gently to combine.
3. Add the ground beef and pork to the bowl. Using clean hands, gently incorporate the mixture until evenly combined, being careful not to overwork the meat.
4. Roll the mixture into 1½-inch meatballs and place them on a plate. Chill in the refrigerator for at least 15 minutes or up to overnight. Cover the plate if chilling overnight.

Prepare the Sauce:

1. While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and dried parsley in a measuring cup with a spout. Set aside.

Cook the Meatballs:

1. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring there is enough space around each meatball to rotate them easily.
2. Cook each side for about 1 minute until browned. Remove the meatballs and set aside. Add more oil as needed and reduce the heat slightly during cooking if necessary.

Make the Sauce:

1. Melt the butter in the same skillet over medium heat. Use a spatula to scrape up any browned bits from the bottom of the pan. Stir in the flour and cook for 2 minutes, stirring constantly, until it begins to brown.
2. Gradually add the beef broth mixture in small splashes, stirring continuously to create a smooth sauce. Bring the sauce to a gentle boil, then reduce to a simmer.
3. Place the sour cream in a small bowl. Add about ¼ cup of the hot sauce to the sour cream and stir until smooth. Stir this mixture back into the sauce over low heat until fully incorporated.

Finish the Dish:

1. Return the browned meatballs to the skillet along with any juices from the resting plate. Spoon the sauce over the meatballs. Simmer over low heat for 10-15 minutes, partially covered, until the meatballs are cooked through.
2. Garnish with fresh parsley and serve warm over mashed potatoes, egg noodles, or rice.

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Why You’ll Love This Recipe

• Authentic Flavor: The combination of allspice and nutmeg gives these Swedish meatballs their signature taste.
• Rich and Creamy Sauce: The savory, creamy sauce perfectly complements the tender meatballs.
• Easy to Make Ahead: The meatballs can be prepared and chilled in advance, making this dish perfect for entertaining or weeknight meals.
• Versatile: Serve with classic mashed potatoes, noodles, or even crusty bread to soak up the delicious sauce.

Tips

• Avoid Overworking the Meat: Gently mix the ingredients to keep the meatballs tender.
• Chill the Meatballs: Refrigerating the meatballs helps them hold their shape while cooking.
• Sour Cream Substitute: Greek yogurt or heavy cream can be used if sour cream is unavailable.
• Deglazing the Pan: Scraping up the browned bits adds extra flavor to the sauce.

Variations and Substitutions

• Meat Options: Use all beef or all pork if preferred. Ground turkey or chicken can also be used for a lighter option.
• Gluten-Free: Substitute gluten-free breadcrumbs and flour to accommodate dietary restrictions.
• Spice it Up: Add a pinch of cayenne or red pepper flakes for a subtle kick.
• Vegetarian: Substitute meat with plant-based ground alternatives and use vegetable broth in the sauce.

FAQs

• Can I freeze these meatballs? Yes, freeze cooked meatballs with sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Can I make the sauce without sour cream? Yes, you can use heavy cream, plain Greek yogurt, or omit it for a lighter sauce.

Serving and Suggestions

• Serve over buttery mashed potatoes or egg noodles for a comforting meal.
• Pair with a side of lingonberry jam for a traditional Swedish touch.
• Add a green vegetable, such as steamed broccoli or green beans, for a complete plate.