Classic Swedish Meatballs (Print Version)
Tender meatballs made with nutmeg and allspice, smothered in velvety cream sauce.
# Ingredients:
→ Meatballs
01 -
¼ cup Parmesan, grated
02 -
½ cup diced yellow onion
03 -
2 cloves of minced garlic
04 -
1/3 cup whole milk
05 -
¾ lb. lean ground beef (80%)
06 -
½ lb. ground pork
07 -
½ cup panko crumbs
08 -
1 whisked large egg
09 -
2 tablespoons olive oil, split
→ Seasonings
10 -
¼ teaspoon nutmeg
11 -
1 teaspoon salt
12 -
¼ teaspoon allspice
13 -
¼ teaspoon pepper
14 -
¼ teaspoon oregano
→ Sauce
15 -
2 cups beef stock
16 -
4 tablespoons all-purpose flour
17 -
½ cup room-temp sour cream
18 -
1 teaspoon dried parsley
19 -
4 tablespoons butter
20 -
1 teaspoon smooth Dijon mustard
21 -
2 teaspoons Worcestershire
22 -
1 chicken bouillon cube
# Steps:
01 -
Soften the onion and garlic in half the oil over heat, then let cool.
02 -
Mix breadcrumbs, Parmesan, milk, egg, seasonings, and the cooled onion/garlic in a bowl. Blend meats in gently.
03 -
Form 1½-inch-sized balls, then pop them in the fridge for 15 minutes or longer.
04 -
Using the remaining oil, brown the meatballs in a few rounds. Remove and set aside.
05 -
Whisk butter and flour together until smooth, then slowly stir in broth and other liquids. Heat sour cream slightly with this mix before fully adding.
06 -
Put meatballs in the sauce and simmer for about 10-15 minutes until fully done.
# Helpful Notes:
01 -
Make it ahead of time if needed
02 -
Choose sour cream with full fat
03 -
Can be frozen easily