Swedish Meatballs Recipe
Classic Swedish Meatballs made with ground beef, aromatic spices, and a creamy sauce. These tender meatballs are pan-fried to perfection and simmered in a rich gravy, perfect served over egg noodles or mashed potatoes for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/4 cup panko bread crumbs
- 1 tablespoon parsley, chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon butter
Gravy
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a medium-sized bowl, combine 1 pound ground beef, 1/4 cup panko bread crumbs, 1 tablespoon chopped parsley, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 cup finely chopped onion, 1/2 teaspoon garlic powder, 1/8 teaspoon pepper, 1/2 teaspoon salt, and 1 egg. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into 12 large meatballs or 20 smaller meatballs, depending on your preference.
- Cook the Meatballs: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the meatballs and cook for 7-8 minutes, turning frequently to brown all sides and ensure they are cooked through. Once done, transfer the meatballs to a plate and cover with foil to keep warm.
- Prepare the Gravy: To the same skillet, add 4 tablespoons butter and 3 tablespoons flour. Whisk continuously until the mixture turns a light brown color to create a roux. Gradually pour in 2 cups beef broth and 1 cup heavy cream while whisking to avoid lumps.
- Flavor the Sauce: Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard. Bring the sauce to a gentle simmer and cook until it thickens to your desired consistency. Season with salt and pepper to taste.
- Simmer Meatballs in Sauce: Return the cooked meatballs to the skillet with the sauce. Simmer together for 1-2 minutes to allow the flavors to meld and the meatballs to reheat thoroughly.
- Serve: Serve the Swedish meatballs hot, ideally over egg noodles or mashed potatoes for a classic presentation.
Notes
- Using panko breadcrumbs gives the meatballs a lighter texture compared to regular breadcrumbs.
- Be careful not to overcrowd the skillet when frying meatballs to ensure even browning.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- The sauce can be made ahead and reheated with the meatballs for convenience.
- Garnish with additional chopped parsley for a fresh finish.
Keywords: Swedish meatballs, creamy meatball sauce, ground beef meatballs, traditional Swedish recipe
Find it online: https://foodiecara.com/swedish-meatballs-recipe/