Swedish Meatballs

These Swedish meatballs are tender, flavorful, and served in a creamy sauce. We enjoy eating these meatballs with egg noodles.

Course Main Course

Cuisine Swedish

Prep Time 20

Cook Time 45

Total Time 1 5

Servings meatballs

Calories 79kcal

Author Whitney Wright

Ingredients

1 lb ground beef
1 lb ground pork
2/3 cup panko bread crumbs
1/3 cup milk
1 large egg
2 egg yolks
1 medium/small shallot diced
2 garlic cloves minced
3/4 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil (canola, vegetable oil) maybe need more than 2 T. You use this when browning the meatballs
1 tablespoon butter
3 tablespoons all purpose flour
3 cups beef broth I use reduced sodium
2/3 cup sour cream I use full fat sour cream
2 tablespoons fresh parsley for garnish

Instructions

In a large bowl combine the beef, pork, panko, milk, egg and yolks, shallot, garlic, thyme, allspice, nutmeg, and salt and pepper. Use a spoon or fork to mix everything together until combined. Using clean hands, portion the mixture into 1 inch sized balls, making about 45 balls total (give or take a few).
In a large Dutch oven, or high sided skillet, heat the oil over medium heat. Working in batches, add some of the meatballs to the pot, cook until all sides are browned, about 5 minutes. Transfer the meatballs to a paper towel lined plate.
In the now empty Dutch oven, add the butter, once melted whisk in the flour and cook for 1 minute. Next, slowly whisk in the beef broth. Bring the sauce to a simmer. Once simmering return the meatballs to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover, and let the meatballs continue cooking for about 15 minutes, or until cooked through and no longer pink inside.
Once the meatballs have finished cooking, use a slotted spoon to remove the meatballs from the sauce (I place them in a large bowl). Boil the sauce for about 4-5 minutes or until slightly reduced.
Whisk the sour cream into the sauce.
Return the meatballs to the sauce. Garnish with the chopped parsley. Serve over cooked egg noodles.

Notes

Combine the meatball mixture with your hands. It helps the ingredients incorporate into each other better, making the flavor permeate the entire meatball.

Use a cookie scoop to make forming the meatballs a lot easier! It will save a lot of time and guess work.

Serve these delicious homemade Swedish meatballs on top of cooked egg noodles, creamy homemade mashed potatoes, or orzo rice.

For a lower carb option, use almond meal instead of breadcrumbs. You can also use low fat sour cream instead of full fat and ground turkey instead of ground beef if you are looking to make the dish a bit healthier.

Make Ahead, Storing, and Freezing

Store in the fridge in an airtight container for 3-4 days for freshness.

To freeze, place the cooked meatballs and sauce in a freezer safe airtight container. Freeze for up to 3 months. When ready to eat, let the meatballs and sauce thaw in the refrigerator. Place in a pot on the stove to warm up.

Freeze uncooked meatballs side-by-side on a cookie sheet until solid, then transfer to a Ziplock bag to store in the freezer. Store for up to 3 months in the freezer.

Nutrition