Swedish Meatballs
January 7, 2026 • 0 comments
This comforting dish features tender meatballs made from a blend of ground beef and pork, flavored with onion, garlic, panko, Parmesan, egg, milk, and warming spices. After chilling, the meatballs are browned and set aside while a rich, silky gravy is built by whisking flour and butter into a roux, then gradually adding beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard and dried parsley. Sour cream is stirred in for creaminess, the meatballs are returned to the skillet and simmered gently in the sauce until cooked through. The result: juicy, flavorful meatballs in a luscious cream sauce, perfectly served over mashed potatoes or egg noodles.
- Prep Time:
- Cook Time:
- Servings: 33 meatballs
Ingredients
- (2 tablespoons) Olive oil
- (1/2 cup) Yellow onion, finely diced
- (2 cloves) Garlic, minced
- (1/2 cup) Panko breadcrumbs
- (1/4 cup) Parmesan cheese
- (1 piece) Large egg, whisked
- (1/3 cup) Milk
- (1 teaspoon) Salt
- (1/4 teaspoon) Oregano
- (1/4 teaspoon) Ground allspice
- (1/4 teaspoon) Ground nutmeg
- (1/4 teaspoon) Pepper
- (3/4 lb) Grass-fed Ground Beef
- (1/2 lb) Ground pork
- (4 tablespoons) Butter
- (4 tablespoons) Flour
- (2 cups) Beef broth
- (1 cube) Chicken bouillon
- (2 teaspoons) Worcestershire sauce
- (1 teaspoon) Dijon mustard (Substitute with mustard powder)
- (1 teaspoon) Dried parsley
- (1/2 cup) Sour cream, room temperature
Directions
- Heat half of the olive oil in a large, deep skillet over medium heat.
- Sauté the onions and garlic until softened, about 5 minutes, then set aside to cool.
- In a large bowl, mix breadcrumbs, Parmesan, egg, milk, cooled onions and garlic, and seasonings.
- Gently add the meat and mix until just combined. Avoid overmixing to keep the meatballs tender.
- Shape into 1 and ½ inch meatballs and chill for at least 15 minutes or overnight (cover if chilling overnight).
- In a measuring cup, whisk together beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley; set aside.
- Heat the remaining olive oil in the skillet over medium-high heat.
- Brown the meatballs in batches for about 1 minute per side, leaving space between them for easy turning.
- Remove meatballs and drain any excess oil from the pan.
- Melt butter in the same skillet over medium heat and stir in flour to make a roux; cook for 2 minutes, stirring constantly.
- Gradually pour in the broth mixture while stirring until smooth, then bring to a simmer.
- In a separate bowl, temper the sour cream by mixing it with a small amount of hot sauce, then stir it back into the gravy over low heat.
- Return the meatballs and any juices to the skillet, spooning sauce over them.
- Simmer gently for 10-15 minutes, partially covered, until the meatballs are cooked through.
- Garnish with fresh parsley and serve over mashed potatoes or egg noodles.
