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Swedish Meatballs in Creamy Sauce Recipe

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4 from 2 reviews

This classic Swedish Meatball recipe features tender, flavorful meatballs made from a mix of ground beef and pork, gently spiced with allspice and nutmeg. The meatballs are browned to perfection and simmered in a rich, creamy gravy made from beef broth, sour cream, and Dijon mustard, creating a comforting and satisfying dish perfect for serving over mashed potatoes or egg noodles.

Ingredients

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)
  • 1/3 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

Gravy

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups beef broth
  • 1 cube chicken bouillon
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard (or mustard powder)
  • 1 teaspoon dried parsley
  • ½ cup sour cream (at room temperature)

Instructions

  1. Sauté Aromatics: Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and minced garlic and cook until softened, about 5 minutes. Remove from heat and let cool.
  2. Mix Meatball Ingredients: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Add the ground beef and pork, gently mixing just until evenly combined to avoid tough meatballs.
  3. Form Meatballs and Chill: Roll the mixture into 1 ½-inch meatballs using your hands or a small cookie scoop for uniformity. Place on a plate and refrigerate for at least 15 minutes or up to overnight, covered.
  4. Prepare Broth Mixture: While the meatballs chill, mix together beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup with a spout. Set aside.
  5. Brown the Meatballs: Heat the remaining olive oil in a large skillet over medium-high heat. Add the meatballs in batches, leaving space around each to brown evenly. Cook about 1 minute per side until nicely browned. Remove meatballs and drain any excess oil.
  6. Make Roux and Gravy Base: In the same skillet, melt butter over medium heat. Using a silicone spatula, stir the pan bottom to loosen browned bits. Add flour and cook, stirring continuously for 2 minutes until it starts to brown lightly.
  7. Add Broth Mixture: Gradually add the broth mixture in small splashes, stirring constantly to avoid lumps. Bring to a boil, then reduce heat to a simmer.
  8. Incorporate Sour Cream: Place sour cream in a medium bowl. Temper the sour cream by slowly mixing in about ¼ cup of the hot sauce until smooth. Then stir the sour cream mixture back into the sauce in the skillet over low heat until fully incorporated.
  9. Simmer Meatballs in Sauce: Return the browned meatballs and any juices from the plate to the skillet. Spoon sauce over the meatballs. Cover partially and heat through on low for 10-15 minutes, or until meatballs are cooked fully.
  10. Garnish and Serve: Garnish with fresh parsley. Serve meatballs and creamy gravy over mashed potatoes or egg noodles for a classic Swedish presentation.

Notes

  • For best texture, avoid overworking the meat when combining ingredients; this keeps meatballs tender.
  • Chilling the meatballs before cooking helps them hold their shape better.
  • If you don't have chicken bouillon cubes, you can substitute with 2 cups of prepared beef broth for convenience.
  • Serving suggestion: top with fresh parsley and accompany with classic sides like mashed potatoes or buttered egg noodles.

Find it online: https://dishcooks.com/swedish-meatballs-in-creamy-sauce-recipe/