Description
Cozy American-style Swedish meatballs with a creamy brown gravy, perfect for weeknight dinners or special occasions.
Ingredients
- Olive oil (for sautéing + browning)
- 1 Yellow onion, finely diced
- 2 cloves Garlic, minced
- ½ cup Panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1 Egg
- ¼ cup Milk
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Oregano
- ½ tsp Ground allspice
- ½ tsp Ground nutmeg
- 1 lb Ground beef (80% lean)
- ½ lb Ground pork
- 2 tbsp Butter
- 2 tbsp Flour
- 2 cups Beef broth
- 1 Chicken bouillon cube
- 2 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 tbsp Dried parsley
- ¾ cup Sour cream
Instructions
- Heat half the olive oil in a high-walled skillet. Cook onion and garlic about 5 minutes until softened. Transfer out and let cool.
- In a large bowl combine panko, parmesan, egg, milk, cooled onion/garlic, salt, oregano, allspice, nutmeg, and pepper.
- Add ground beef and pork. Mix gently until just combined.
- Roll into 1½-inch meatballs and refrigerate for 15 minutes.
- Heat remaining olive oil and brown meatballs in batches for about 1 minute per side. Remove to a plate.
- Melt butter in the same skillet, stir in flour and cook for 2 minutes.
- Add broth mixture gradually, whisking continuously to keep smooth. Bring to a gentle boil, then reduce to simmer.
- Temper sour cream with a little warm sauce, then stir back into the skillet on low heat.
- Add meatballs back to the sauce. Spoon sauce over them, partially cover, and simmer for 10-15 minutes until cooked through.
- Serve hot, garnished with parsley if desired.
Notes
Chill meatballs to maintain shape, brown in batches to ensure proper cooking, and temper sour cream to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Browning, Simmering
- Cuisine: Swedish