The Best Creamy Swedish Meatballs Recipe

Swedish meatballs, oh boy, where do I even start? These little morsels of delight are like cozy winter nights wrapped in a creamy, flavorful hug.

Picture this: tender meatballs swimming in a sauce so silky it feels like a warm blanket, with just the perfect hint of nutmeg and allspice.

I remember making them last winter during a power outage—cooking by candlelight, and somehow, they tasted even better. Maybe it was the ambiance or the sheer joy of comfort food, who knows?

Steps

1. Begin by heating half of the olive oil in a large skillet over medium heat. Add finely chopped onions and minced garlic, cooking for about 5 minutes until softened. Set them aside to cool.
2. In a large bowl, mix together breadcrumbs, Parmesan cheese, whisked egg, and milk. Add the cooled onions and garlic, along with salt, oregano, allspice, nutmeg, and pepper, and gently combine with the ground beef and pork.
3. Shape the mixture into 1 ½-inch meatballs and place them on a plate. Chill in the fridge for at least 15 minutes or up to overnight.
4. While the meatballs are chilling, prepare the sauce by combining beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a large measuring cup. Set aside.
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5. Heat the remaining olive oil in a skillet over medium-high heat. Brown the meatballs in batches, ensuring there’s enough space around them to turn easily. Cook each side for about a minute before removing and setting aside.
6. In the same skillet, melt the butter over medium heat and use a spatula to scrape any browned bits off the bottom. Stir in the flour, cooking for 2 minutes until it begins to brown.
7. Gradually add the beef broth mixture to the skillet, stirring continuously. Bring the sauce to a boil, then reduce to a simmer.
8. In a separate bowl, mix the sour cream with a small amount of the sauce until well combined. Stir this mixture back into the sauce over low heat.
9. Return the meatballs to the skillet, spooning sauce over them. Cover partially and let them simmer for 10-15 minutes, until fully cooked. Serve the meatballs over mashed potatoes or egg noodles, garnished with fresh parsley.

Ingredients

• 2 tablespoons olive oil, divided
• ½ cup yellow onion, finely diced
• 2 cloves garlic, minced
• ½ cup panko breadcrumbs
• ¼ cup Parmesan cheese, grated
• 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
• 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

Nutritional Values

Calories: 2475kcal | Carbohydrates: 66g | Protein: 132g | Fat: 165g | Saturated Fat: 66g | Polyunsaturated Fat: 13.2g | Monounsaturated Fat: 66g | Trans Fat: 3.3g | Cholesterol: 759mg | Sodium: 5841mg | Potassium: 2838mg | Fiber: 3.3g | Sugar: 16.5g | Vitamin A: 2739IU | Vitamin C: 13.2mg | Calcium: 693mg | Iron: 16.5mg

FAQ

• Can I use frozen meatballs for this recipe?
• Yes, you can use frozen meatballs if needed. However, since the spices like allspice and nutmeg give Swedish meatballs their distinctive flavor, you might want to add 1/4 teaspoon of each spice to the sauce if using store-bought meatballs.
• How can I prepare the meatballs in advance?
• You can roll out the meatballs and store them covered in the refrigerator for up to two days before cooking. Alternatively, flash freeze the uncooked meatballs on a tray for an hour, then transfer them to a freezer bag and freeze for up to three months. Thaw them in the refrigerator overnight before using.
• What can I substitute for sour cream in the sauce?
• If you prefer, you can use heavy cream instead of sour cream in the sauce. Ensure you use full-fat sour cream if choosing that option to prevent curdling.
• How should I store and reheat leftovers?
• Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Let frozen leftovers thaw before reheating. For best results, reheat using a makeshift double boiler to avoid breaking the sauce.
• Can I use different meats in the meatball mixture?
• Yes, you can use any combination of ground beef, pork, and veal in this recipe to suit your taste preferences.

Tips

• Chill the Meatballs: After rolling the meatballs, let them chill for at least 15 minutes or even overnight. This step helps them hold their shape better when cooking.
• Incorporate the Sauce Gradually: When adding the beef broth mixture to the skillet, do so in small splashes while stirring continuously. This ensures a smooth, lump-free sauce.
• Prevent Sour Cream Curdling: To prevent the sour cream from curdling, use full-fat sour cream and make sure to incorporate it by first mixing it with a bit of the sauce in a separate bowl before adding it to the skillet.
• Reheating Tip: For the best reheating results, use a makeshift double boiler. This gentle method helps maintain the sauce’s consistency and prevents it from breaking.

Equipment

• 3-Quart Stainless Steel Sauté Pan – For cooking the meatballs and sauce.
• Small Cookie Scoop – Useful for creating uniformly sized meatballs.
• Box Cheese Grater – For grating Parmesan cheese.