Swedish Meatballs with Creamy Sauce Recipe

Ingredients

Meatballs

• 2 tablespoons olive oil, divided
• ½ cup yellow onion, finely diced
• 2 cloves garlic, minced
• ½ cup panko breadcrumbs
• ¼ cup Parmesan cheese
• 1 large egg, whisked
• ⅓ 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

Sauce

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

Instructions

1. Heat half of the olive oil in a large high-walled skillet over medium heat. Add finely diced onions and minced garlic, and cook for 5 minutes until softened. Remove from heat and let cool.
2. In a large bowl, combine breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently fold in the ground beef and pork until evenly mixed without overworking.
3. Form the mixture into 1 ½-inch meatballs, using a small cookie scoop for uniform size. Place them on a plate and refrigerate for 15 minutes or up to overnight covered.
4. In a large measuring cup, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley. Set aside.
5. Heat the remaining olive oil in the skillet over medium-high heat. Brown meatballs in batches, allowing space to turn them evenly, about 1 minute per side. Remove and drain excess oil.
6. In the same skillet, melt butter over medium heat. Stir continuously and scrape the pan bottom with a silicone spatula. Add flour and cook for 2 minutes until it begins to brown.
7. Slowly add the beef broth mixture in small splashes, stirring constantly. Bring to a boil and then reduce to a simmer.
8. Place sour cream in a bowl and add about ¼ cup of the sauce to it, stirring to combine smoothly. Then stir this mixture back into the sauce over low heat until fully incorporated.
9. Return the meatballs and any juices to the skillet. Spoon sauce on top, cover partially, and simmer on low heat for 10-15 minutes until meatballs are cooked through and heated.
10. Garnish with fresh parsley and serve the Swedish meatballs over mashed potatoes or egg noodles for a traditional meal.

Notes

• The chicken bouillon adds depth and balances the flavor of the beef broth. Beef bouillon can be used as a substitute if preferred.
• Use full-fat sour cream to prevent curdling and maintain a creamy texture.
• Heavy cream can replace sour cream if desired, but the flavor will be slightly different.
• You can use a combination of ground beef, pork, and veal depending on preference.
• 1 ¼ pounds of meat fit well in a 12-inch high-walled skillet for cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Thaw frozen meatballs before reheating for best results.
• Reheat gently using a double boiler or low heat to prevent sauce from breaking.