These tasty Swedish meatballs will have your family drooling at the dinner table! Bathed in a thick creamy gravy, this recipe is flavorful and delicious. Make this savory one-pot meal in 30 minutes! Serves 4.
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 1/2 tablespoons chopped Italian parsley, packed
- 1/4 cup Panko bread crumbs
- 1/8 cup grated Parmesan cheese
- 1 Large egg
- 1/4 cup yellow onion, finely diced
- 2 garlic cloves, pressed or minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 tablespoons vegetable oil – for the pan
SWEDISH MEATBALL GRAVY
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1 3/4 teaspoons Worcestershire sauce
- 1 teaspoon dijon mustard, or to taste
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, freshly-ground
BEST SWEDISH MEATBALLS
- Add meatball ingredients to a mixing bowl. Combine ingredients with a wooden spoon. Form Swedish meatballs with a metal scoop (1.5 inches across) and/or clean hands.
- Add vegetable oil to a large skillet over medium heat. Cook meatballs in batches. Rotate each meatball until it’s browned on all sides, about 5 minutes. For food safety, they should be cooked through to an internal temperature of 165°F with no red in the middle. Transfer them to a covered baking dish and place in a warm oven.Transfer them to a covered baking dish and place in a warm oven.
NOTE: This recipe makes 20 medium-sized meatballs. You can make smaller meatballs, but don’t make larger ones as they won’t cook through.
SWEDISH MEATBALL SAUCE
- Gather ingredients for Swedish meatball gravy. Open lids of each product. Have everything ready to go. When making a roux, you must keep whisking with no distractions. Don’t stop until you’re done. I learned this sage advice at a cooking class in New Orleans!
- Leave drippings from meatballs in the skillet. Over low heat, add butter and flour. Whisk until the roux is light brown and smooth with no lumps (about 1-2 minutes). Gradually pour in broth and continue to whisk. Raise heat to medium-low. Once gravy has thickened, add Worcestershire sauce, mustard, salt and pepper. Whisk. Add heavy cream. Whisk. Bring sauce to a simmer. Do not allow it to boil!
- Return meatballs to the skillet. Sprinkle with parsley. Serve over buttered noodles, mashed potatoes, or creamy polenta.
INGREDIENT SUBSTITUTIONS: Sometimes we’re stuck at home and can’t run to the market to pick up a few missing items. Here are a few helpful ingredient swaps!
- NO PANKO BREAD CRUMBS? Make your own! Remove crusts from slices of white bread. In a food processor, or with your hands, shred bread into coarse crumbs. Spread them on baking tray. Bake 8-10 minutes in a 325°F oven, flipping halfway through. The crumbs should be dry and crisp.
- NO PARMESAN CHEESE? Use more Panko bread crumbs.
- FRESH ITALIAN PARSLEY SWAP: Dried parsley flakes or dried oregano.
- YELLOW ONION SUBSTITUTE: Dried onion flakes.
- BEEF BROTH SWAP: Chicken broth or vegetable broth. You can also create broth with bouillon cubes or bouillon granules and hot water.
- HEAVY CREAM REPLACEMENT: Sour cream.
- WORCESTERSHIRE SAUCE SUBSTITUTE: Soy sauce.
- DIJON MUSTARD SWAP: 1/4 teaspoon dried mustard. Or skip the mustard completely!
- Category: Dinner
- Method: Stovetop
- Cuisine: Sweden
Keywords: Swedish Meatballs, Swedish Meatball Sauce, Swedish Meatball Gravy