Description
This classic Swedish Meatball recipe features tender meatballs made from a mix of ground beef and pork, seasoned with warm spices and topped with a creamy sour cream sauce. Perfect served over mashed potatoes or egg noodles, this comforting dish is ideal for family dinners and special occasions.
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
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
Instructions
- Sauté Aromatics: Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes until translucent and fragrant. Remove from heat and let cool.
- Prepare 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 fold in the ground beef and pork until evenly combined, being careful not to overwork the mixture to keep meatballs tender.
- Form Meatballs: Roll the mixture into 1 ½-inch meatballs, using a small cookie scoop for uniform size if desired. Place them on a plate and refrigerate for at least 15 minutes or up to overnight, covered if chilling longer.
- Mix Sauce Base: While the meatballs chill, combine the beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup. Set aside.
- Brown Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving space to rotate them for even browning, about 1 minute per side. Work in batches and remove browned meatballs to a plate. Drain excess oil from skillet as needed and adjust heat to avoid burning.
- Make Roux: In the same skillet, melt the butter over medium heat. Using a silicone spatula, scrape the skillet’s bottom to loosen browned bits. Stir in the flour and cook for 2 minutes, stirring continuously until the roux begins to brown lightly.
- Add Sauce Liquid: Gradually add the reserved beef broth mixture in small splashes, stirring constantly to avoid lumps. Bring the sauce to a boil, then reduce to a simmer.
- Incorporate Sour Cream: Place sour cream in a medium bowl. Spoon about ¼ cup of the hot sauce into the sour cream and stir until smooth, then stir this mixture back into the sauce on low heat until fully combined.
- Simmer Meatballs in Sauce: Return the browned meatballs along with any juices back to the skillet. Spoon sauce over the meatballs and let them heat through over low heat for 10-15 minutes, partially covered, until fully cooked.
- Serve: Garnish with fresh parsley and serve the Swedish meatballs hot over mashed potatoes or egg noodles for a traditional presentation.
Notes
- Chicken bouillon adds depth and flavor contrast but can be replaced with beef bouillon if preferred.
- Use full-fat sour cream to prevent curdling; heavy cream can be substituted if desired.
- Feel free to use a mix of ground beef, pork, and veal based on availability.
- 1¼ lbs. of meat fits well in a 12-inch, high-walled skillet for cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat gently using a double boiler method to avoid sauce breaking.
- A small cookie scoop helps create uniform meatballs.
