Description
This classic Swedish Meatball recipe features tender meatballs made with a blend of ground beef and pork, seasoned with aromatic spices and Parmesan cheese. They are browned to perfection and simmered in a rich, creamy sauce made with beef broth, sour cream, and Dijon mustard, creating a comforting dish perfect for serving over mashed potatoes or egg noodles.
Ingredients
Scale
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, whisked
- ⅓ cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon pepper
- ¾ lb. ground beef, 80% lean
- ½ lb. ground pork
Sauce
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (or mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
Instructions
- Prepare the Aromatics: Heat half of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and minced garlic, sautéing them for 5 minutes until softened. Remove from heat and let cool.
- Make the Meatball Mixture: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently mix in the ground beef and pork until evenly combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shape and Chill Meatballs: Roll the mixture into 1 ½-inch meatballs using your hands or a small cookie scoop for uniformity. Place them on a plate and refrigerate for 15 minutes to firm up, or cover and chill overnight if preparing in advance.
- Mix Sauce Base: While meatballs chill, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl with a spout. Set aside.
- Brown the Meatballs: Heat remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, giving each side about 1 minute until nicely browned. Avoid overcrowding the pan and drain any excess oil when finished.
- Make the Sauce: In the same skillet, melt the butter over medium heat, scraping the bottom with a silicone spatula to loosen browned bits. Stir in the flour and cook, stirring constantly, for 2 minutes until the roux begins to brown.
- Add Broth and Simmer: Gradually add the beef broth mixture in small splashes, stirring continuously to avoid lumps. Bring the sauce to a boil, then reduce heat to a simmer.
- Incorporate Sour Cream: Place sour cream in a medium bowl and stir in about ¼ cup of the hot sauce to temper it. Return the sour cream mixture to the skillet, stirring constantly over low heat until fully incorporated and smooth.
- Finish Cooking Meatballs: Return the browned meatballs and any accumulated juices to the skillet, spooning sauce over them. Cover partially and simmer on low heat for 10-15 minutes until meatballs are cooked through and heated evenly.
- Serve: Garnish the dish with fresh parsley and serve the Swedish meatballs over mashed potatoes or egg noodles for a classic presentation.
Notes
- The chicken bouillon adds depth to the sauce, but beef bouillon can be used instead.
- Use full-fat sour cream to prevent curdling; heavy cream can be substituted if preferred.
- You can mix ground beef, pork, and veal if desired; 1¼ lbs. total fits well in a 12-inch high-walled skillet.
- Store leftovers in an airtight container; refrigerate up to 3 days or freeze for up to 3 months.
- Reheat leftovers gently in a double boiler or over low heat to prevent the sauce from breaking.
Nutrition
- Serving Size: 1 meatball
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 45 mg
