Description
Creamy Swedish Meatballs are tender beef and pork meatballs simmered in a rich, velvety gravy made with butter, broth, and sour cream. This comforting classic is perfect served over egg noodles, mashed potatoes, or rice.
Ingredients
- 1/4 cup grated Parmesan cheese
- 1/4 tsp dried oregano
- 1/2 lb ground pork
- 1/4 tsp ground allspice
- 1 tsp salt
- 3/4 lb ground beef (80% lean)
- 1/2 cup panko breadcrumbs
- 1/4 tsp black pepper
- 1/3 cup milk
- 2 garlic cloves, crushed
- 1 large egg (room temperature)
- 1/2 cup finely diced yellow onion
- 1/4 tsp ground nutmeg
- 1 tbsp olive oil
- 1/2 cup sour cream
- 2 cups beef broth
- 1 chicken bouillon cube
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 tsp dried parsley
- 1 tsp Dijon mustard
- 2 tsp Worcestershire sauce
Instructions
- In a large bowl, combine beef, pork, breadcrumbs, milk, egg, onion, garlic, Parmesan, oregano, allspice, nutmeg, salt, and pepper. Mix gently.
- Form mixture into small meatballs.
- Heat olive oil in a skillet over medium heat and brown meatballs on all sides. Remove and set aside.
- In the same skillet, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in beef broth and add bouillon cube. Stir until smooth and slightly thickened.
- Stir in Dijon mustard, Worcestershire sauce, and parsley.
- Return meatballs to the skillet. Simmer for 10–15 minutes until fully cooked.
- Lower heat and stir in sour cream until creamy.
- Serve hot over noodles, potatoes, or rice.
Notes
- Do not overmix meatball mixture for tender texture.
- For thicker sauce, simmer longer before adding sour cream.
- Best served immediately while creamy and warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Scandinavian