Swedish Meatballs Recipe

This Swedish meatballs recipe offers the perfect combination of tender, flavorful meatballs and a creamy, savory sauce. Made with a mix of ground beef and pork, these meatballs are seasoned with warming spices like nutmeg and allspice, giving them their distinct taste. The rich, velvety gravy, made with sour cream and a hint of Dijon mustard, ties the dish together beautifully.

Ingredients

For the Meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• ½ cup panko breadcrumbs
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• Pepper, to taste
• 2 tablespoons olive oil (for frying)

For the Sauce:

• ¼ cup butter (½ stick)
• ⅓ cup flour
• 3 cups beef broth
• ½ teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ cup full-fat sour cream
• 1 tablespoon chopped fresh parsley

---

Instructions

Prepare the Meatballs

1. Combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper in a large mixing bowl. Mix well with your hands until evenly combined.
2. Shape the mixture into 1¼–1½-inch meatballs (about 2½ tablespoons each). You should get approximately 25–30 meatballs. Place them on a parchment-lined baking sheet for easy cleanup.

Cook the Meatballs

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Fry the meatballs in two batches, turning them with tongs until evenly browned on all sides, about 5–7 minutes per batch. Add a little more oil if needed for the second batch. Transfer the browned meatballs to a plate.

Make the Sauce

1. Drain most of the fat from the skillet, but leave the browned bits for flavor. Reduce heat to medium.
2. Melt the butter in the skillet. Stir in the flour, cooking for 2–3 minutes until the roux turns golden.
3. Gradually whisk in the beef broth, ensuring there are no lumps.
4. Stir in Dijon mustard and Worcestershire sauce.

Combine and Finish

1. Return the meatballs to the skillet. Simmer for about 10 minutes, until the meatballs are fully cooked and the sauce thickens slightly (it should remain a creamy consistency).
2. Turn off the heat and stir in the sour cream. For a smoother mix, you can blend some sauce with the sour cream in a separate bowl before adding it back to the pan.
3. Season with additional salt and pepper if needed. Garnish with fresh parsley.

Serve immediately with mashed potatoes, egg noodles, or rice for a classic pairing.

---

Why You’ll Love This Recipe

• Combines tender, flavorful meatballs with a creamy, rich sauce.
• Perfect for family meals, dinner parties, or meal prep.
• Easy-to-follow instructions with minimal cleanup.

---

Tips

• Use a meat thermometer to ensure the meatballs reach an internal temperature of 165°F.
• Don’t overcrowd the skillet when frying the meatballs—cook in batches for even browning.
• For extra flavor, toast the panko breadcrumbs lightly before mixing them into the meatball mixture.

---

Variations and Substitutions

• Replace ground pork with turkey or chicken for a lighter version.
• Use Greek yogurt instead of sour cream in the sauce for a tangy twist.
• Add sautéed onions to the meatball mixture for extra moisture and flavor.

---

FAQs

Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and sauce separately, refrigerate them, and reheat them together when ready to serve.

What type of beef broth is best?
Low-sodium beef broth works well, allowing you to adjust the seasoning to your taste.

Can I freeze Swedish meatballs?
Absolutely! Let them cool completely, then store in an airtight container for up to 3 months.

---

Serving Suggestions

• Pair with creamy mashed potatoes or buttery egg noodles for a classic Swedish-inspired meal.
• Add a side of steamed green beans or a fresh cucumber salad to balance the richness.
• Serve with lingonberry jam for a traditional touch.