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Creamy and saucy Swedish Meatballs.

Swedish Meatballs

Julia
Juicy Swedish Meatballs smothered in a creamy gravy sauce, served over mashed potatoes or noodles. A simple, comforting dish for busy weeknights!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 33 meatballs
Calories 104 kcal

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INGREDIENTS
  

For the Meatballs

  • 2 tablespoons olive oil, divided in half
  • ½ cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup panko breadcrumbs
  • ¼ cup parmesan cheese
  • 1 large egg, beaten
  • ¼ cup milk
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon allspice
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon pepper
  • 1 pound ground beef, 80% lean
  • ½ pound ground pork

For the Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 ½ cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon mustard powder, or Dijon mustard
  • 1 teaspoon parsley, chopped
  • ½ cup heavy cream, at room temperature

INSTRUCTIONS
 

  • Prepare the onions and garlic: Heat half of the olive oil in a large skillet over medium heat. Add the diced onions and minced garlic and cook until softened (about 5 minutes). Set aside to cool.
    ½ cup yellow onion, 2 cloves garlic
  • Mix the meatball ingredients: In a large bowl, combine the breadcrumbs, Parmesan cheese, egg, milk, onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Let it sit for 5 minutes, then add the ground beef and pork. Mix gently—don't overwork the meat mixture.
    ½ cup yellow onion, 2 cloves garlic, ½ cup panko breadcrumbs, ¼ cup parmesan cheese, 1 large egg, ¼ cup milk, 1 teaspoon salt, ½ teaspoon oregano, ¼ teaspoon allspice, ⅛ teaspoon ground nutmeg, 1 pound ground beef, ½ pound ground pork, ¼ teaspoon pepper
  • Roll the meatballs: Shape the mixture into 1½-inch meatballs and place them on a plate. Chill them in the fridge for at least 15 minutes.
  • Make the broth mixture: While the meatballs chill, combine beef broth, Worcestershire sauce, mustard powder, and parsley in a measuring cup. Set aside.
    2 ½ cups beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon mustard powder, 1 teaspoon parsley
  • Brown the meatballs: Heat the remaining olive oil in the skillet over medium-high heat. Brown the meatballs in batches, cooking about 1 minute per side. Remove and set aside.
    2 tablespoons olive oil
  • Make the sauce: In the same skillet, melt the butter. Stir in the flour and cook for 2 minutes until it browns slightly.
    4 tablespoons butter, 4 tablespoons flour
  • Add the broth and cream: Gradually pour in the beef broth mixture, stirring continuously. Bring to a boil, then reduce to a simmer. Stir in the heavy cream and adjust the seasoning.
    ½ cup heavy cream
  • Simmer the meatballs: Return the meatballs to the skillet, spooning sauce over them. Cook for 10-15 minutes on low heat until the meatballs are fully cooked.
  • Garnish and serve: Garnish with fresh parsley and serve over mashed potatoes, egg noodles, or your favorite side.

NOTES

  • To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
  • To Freeze. These meatballs freeze well! Store them in a freezer-safe container for up to 3 months.
  • To Reheat. Gently reheat in a skillet over low heat, adding a splash of broth if needed.
  • To Make Ahead. You can make the meatballs and sauce a day or two in advance. Just reheat before serving.

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NUTRITION

Calories: 104kcalCarbohydrates: 2gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 230mgPotassium: 84mgFiber: 0.1gSugar: 0.4gVitamin A: 118IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg
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