Swedish Meatballs: A Cozy, Comforting Classic
Swedish Meatballs are the ultimate comfort food, perfect for a family dinner or a cozy night in.
With each bite, you’ll savor the rich flavors and creamy sauce,
making every meal feel like a special occasion.
Your family will love gathering around the table for this heartwarming dish,
and you’ll appreciate how simple it is to bring this delicious recipe to life.
Get ready to enjoy a meal that not only fills your stomach but also warms your heart.
For the Meatballs
- Ground Beef & Turkey – A mix of ¾ lb. ground beef (80% lean) and ½ lb. ground turkey makes these meatballs juicy and full of flavor.
- Panko Breadcrumbs – Helps bind the meatballs while keeping them light and tender.
- Parmesan Cheese – Adds a subtle, savory depth to the meatballs.
- Egg – One large egg to help hold everything together.
- Milk – Keeps the meat mixture moist and soft.
- Yellow Onion & Garlic – Finely diced onion and minced garlic give these meatballs a delicious aromatic base.
- Olive Oil – For sautéing the onions and garlic, and for browning the meatballs.
- Seasonings – A mix of salt, pepper, oregano, allspice, and nutmeg for classic Swedish meatball flavor.
For the Creamy Gravy Sauce
- Butter – Forms the base of the roux to give the sauce richness.
- Flour – Combined with butter to thicken the sauce into a smooth, velvety gravy.
- Beef Broth – Adds depth and savory flavor to the sauce.
- Chicken Bouillon Cube – Boosts the umami flavor and balances out the beef broth.
- Worcestershire Sauce – Adds a subtle tang and umami punch.
- Dijon Mustard – For a hint of sharpness (or swap for mustard powder if preferred).
- Dried Parsley – Gives a touch of herby freshness.
- Sour Cream – Stirred in at the end for creaminess (make sure it’s full-fat to avoid curdling).
Swedish Meatballs with Savory Gravy Cream Sauce
Craving Comfort? Dive Into These Delectable Swedish Meatballs!Imagine sitting down to a plate of warm, succulent meatballs, each bite bursting with flavor, nestled in a bed of creamy gravy.
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PinServings: 33 meatballs
Notes
Ingredients:
For the Meatballs:
- 2 tablespoons olive oil, divided
- ½ cup finely diced yellow onion
- 2 cloves minced garlic
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large whisked egg
- ⅓ cup milk
- 1 teaspoon salt
- ¼ teaspoon each of oregano, ground allspice, ground nutmeg, and pepper
- ¾ lb. ground beef (80% lean)
- ½ lb. ground turkey
For the Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 chicken bouillon cube (or substitute with beef bouillon)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (or mustard powder)
- 1 teaspoon dried parsley
- ½ cup room temperature sour cream
Instructions:
- Prepare Meatball Mixture:
- In a skillet, heat half the olive oil over medium heat. Add onions and garlic, cooking until soft, about 5 minutes. Let cool.
- In a large bowl, combine breadcrumbs, Parmesan, egg, milk, cooled onion mixture, and spices. Mix in ground turkey and ground beef until just combined. Form into 1 ½-inch balls and chill for 15 minutes or overnight.
- Cook Meatballs:
- In the same skillet, add remaining olive oil and brown meatballs on all sides. Set aside.
- Make Sauce:
- In the skillet, melt butter, stir in flour, and cook for 2 minutes. Gradually whisk in beef broth mixture, bring to a boil, then simmer.
- In a separate bowl, mix some sauce with sour cream, then stir back into the skillet. Add meatballs and simmer until cooked through, about 10-15 minutes.
- Serve:
- Garnish with fresh parsley and serve over mashed potatoes or egg noodles.
Notes:
- For a richer sauce, substitute sour cream with heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, preferably using a double boiler.
Nutrition
Calories: 75 kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 177mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 83 IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 0.5mg
- Can I make these meatballs ahead of time?
- Absolutely! You can roll them out and store them in the fridge for up to a day before cooking. Just cover them so they don’t dry out — and bonus, chilling helps them keep their shape when you cook them!
- What kind of meat should I use?
- A mix of ground beef and ground turkey is classic — juicy, flavorful, and tender. But if you only have one type, that works too! Just don’t skip the breadcrumbs and milk — they help keep things nice and moist.
- How do I make sure my meatballs are all the same size?
- Grab a small cookie scoop or a spoon to portion them out. Not only do they look prettier when uniform, but they’ll also cook evenly — no surprise raw centers here!
- What’s the best way to cook them — pan or oven?
- Pan-frying gives the best golden crust (and that flavor is worth it!). But if you want to make a big batch or a hands-off option, baking them works too — just make sure to finish them in the sauce to soak up all that goodness.
- Can I freeze them?
- Yes! You can freeze them raw or cooked. Place them on a tray to freeze individually first (so they don’t stick together), then pop them in a freezer bag. Super handy for busy nights!
