Swedish Meatballs in a creamy gravy sauce are a classic comfort food perfect for any weeknight dinner. Whether you pair them with noodles or creamy mashed potatoes, this recipe brings tender, perfectly seasoned bites of meaty goodness to your table in no time.
- Cuisine: Swedish
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4
Why You’ll Love This Recipe
- Easy Prep: Minimal hands-on time with straightforward steps.
- Rich Flavor: A blend of spices elevates the meatballs beyond the ordinary.
- Versatile Pairing: Serve with noodles or mashed potatoes for a complete meal.
- Make-Ahead Friendly: Chill the meatballs in advance for stress-free dinner prep.
Ingredients
- 2 tablespoons olive oil (divided in half): Used for sautéing onions and browning meatballs.
- ½ cup yellow onion (finely diced): Adds a sweet, mellow flavor and aroma base to the meatballs.
- 2 cloves garlic (minced): Enhances the dish with an aromatic and slightly pungent bite.
- ½ cup panko breadcrumbs: Provides texture, helping to bind and create tender meatballs.
- ¼ cup Parmesan cheese: Infuses a savory, umami punch to the meatballs.
- 1 large egg (whisked): Binds the ingredients together to maintain the shape of the meatballs.
- 1/3 cup milk: Adds moisture, keeping the meatballs tender.
- 1 teaspoon salt: Enhances all the flavors uniformly throughout the dish.
- ¼ teaspoon oregano: Contributes a subtle herbal note to the profile.
- ¼ teaspoon ground allspice: Brings a warm, sweet undertone. No direct substitute; cardamom or cloves could be an alternative.
- ¼ teaspoon ground nutmeg: Adds warmth and depth to the meatballs.
- ¼ teaspoon pepper: Provides a mild heat that balances the flavors.
- ¾ lb. ground beef (80% lean): Base ingredient for the meatballs, providing a robust flavor.
- ½ lb. ground pork: Adds extra moisture and a slightly different texture to the beef.
- 4 tablespoons butter: Forms the base of the creamy sauce by browning first.
- 4 tablespoons flour: Thickens the gravy when combined with butter.
- 2 cups beef broth: Provides the liquid base for the gravy with a rich, beefy flavor.
- 1 cube chicken bouillon: Intensifies the flavor of the gravy. If unavailable, use an additional teaspoon of salt.
- 2 teaspoons Worcestershire sauce: Adds depth and umami to the dish.
- 1 teaspoon Dijon mustard: (can sub mustard powder): Lends a sharp, tangy contrast to the sweetness of the sauce.
- 1 teaspoon dried parsley: Lends a mild herbal flavor and garnishes the dish.
- ½ cup sour cream (at room temperature): Adds creaminess and tang to the gravy, enhancing its richness.
How to Make It
Step 1: Sauté Aromatics
Heat half of the olive oil in a large skillet over medium heat. Add the finely diced onion and minced garlic, stirring frequently until softened and fragrant, about 5 minutes. Allow them to cool, which integrates the flavors smoothly into the meatball mixture without cooking the meat.
Step 2: Mix the Meatball Mixture
In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, the cooled onion and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the ground beef and pork, mixing until evenly combined. Avoid overworking to maintain tender meatballs.
Step 3: Form and Chill Meatballs
Shape the mixture into 1 ½-inch meatballs and place them on a plate. Using a small cookie scoop ensures uniform size. Chill in the refrigerator for at least 15 minutes to help them firm up, which prevents them from falling apart when cooking.
Step 4: Prepare the Gravy Base
While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a large measuring cup. This mixture forms the flavor core of your sauce.
Step 5: Brown the Meatballs
Heat the remaining olive oil over medium-high heat in a skillet. Brown the meatballs in batches, leaving space around each one. This ensures even browning and easy rotation, cooking for about one minute per side. Set aside and add oil as needed.
Step 6: Make the Gravy
Melt the butter in the same skillet, using a silicone spatula to scrape up any fond for additional flavor. Stir in the flour, cooking for about 2 minutes until it becomes fragrant and begins to brown. Gradually add the beef broth mixture in splashes, stirring constantly to avoid lumps. Reduce to a simmer as it thickens.
Step 7: Incorporate Sour Cream
Temper the sour cream by stirring it with a few spoons of hot sauce before adding it back to the skillet. Incorporate it over low heat to prevent curdling, maintaining smoothness in the gravy.
Step 8: Combine and Serve
Return the meatballs to the skillet, including all the drippings from the plate. Spoon the sauce over them and allow to heat through, partially covered, for 10-15 minutes until cooked through. Garnish with fresh parsley and serve over mashed potatoes or egg noodles for a complete meal.
Recipe FAQs
What can I use if I don’t have ground pork?
If you’re out of ground pork, substitute with an equal amount of extra lean ground beef or turkey. This will slightly alter the flavor and texture, but the dish will remain delicious.
Can I freeze these meatballs?
Yes, you can freeze them before or after cooking. For uncooked, place them on a baking sheet until solid, then transfer to a freezer bag. For cooked, freeze in a bag with some sauce, defrost in the fridge overnight before reheating.
How do I prevent the gravy from getting lumpy?
To ensure smooth gravy, whisk continuously while adding the broth mixture in small increments, allowing each addition to fully incorporate before adding more.
