Description
Cozy Swedish meatballs with a creamy brown gravy, perfect for a comforting weeknight dinner.
Ingredients
- 2 tablespoons olive oil (for sautéing + browning)
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1 pound ground beef (80% lean)
- 1 pound ground pork
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups beef broth
- 1 chicken bouillon cube
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 cup sour cream
Instructions
- Heat half the olive oil in a high-walled skillet. Cook onion and garlic for about 5 minutes until softened. Transfer out and let cool.
- In a large bowl, combine panko, Parmesan, egg, milk, cooled onion/garlic, salt, oregano, allspice, nutmeg, and pepper.
- Add the beef and pork. Mix just until combined.
- Roll mixture into 1½-inch balls. Refrigerate for 15 minutes.
- Heat remaining olive oil in the skillet. Brown meatballs in batches for about 1 minute per side. Remove to a plate.
- Melt butter in the same skillet. Stir in flour and cook for 2 minutes, stirring constantly.
- Add beef broth mixture gradually, whisking continuously. Bring to a gentle boil, then reduce to simmer.
- In a bowl, mix sour cream with a little warm sauce (about 1/4 cup), then stir back into the skillet.
- Add meatballs back to the sauce and simmer for 10–15 minutes until cooked through.
- Serve hot, garnished with parsley if desired.
Notes
Chill the meatballs to help them hold shape. Brown in batches to avoid steaming. Use room temperature sour cream to prevent curdling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Swedish