Swedish Meatballs

By Tracy

6 Person

50 Minutes

0 Calories

My favorite recipe for Swedish meatballs nuzzled in a simple yet creamy brown gravy! It’s so good you’ll wanna slurp it through a straw! These Swedish meatballs are perfect for busy weekdays and even better for lazy Sunday suppers. I’d double the recipe and serve them with egg noodles over the weekend and then again a couple of days later with mashed potatoes.

Ingredients

buttered egg noodles or mashed potatoes, for serving
1 tsp. yellow mustard
1/2 cup sour cream
1 3/4 cups beef or chicken broth, low sodium if possible
2 tbsp. flour
1/2 tbsp. Worcestershire sauce
1/2 tbsp. oil
1/4 tsp. garlic powder
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. black pepper
1 large egg
1 1/4 pounds lean ground beef
3 tbsp. milk
2 slices bread, torn into small pieces
5 tbsp. butter
1 small onion, finely chopped

Method

01

In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.
02

In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.
03

When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don’t overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 1/4 inch in diameter.
04

Heat 1 tablespoon of butter along with oil in a skillet over medium heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate.
05

Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.
06

Add the garlic powder, a 1/2 teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency.
07

Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren’t serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

Related Tags

Swedish Meatballs

4.9

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

buttered egg noodles or mashed potatoes, for serving

1 tsp. yellow mustard

1/2 cup sour cream

1 3/4 cups beef or chicken broth, low sodium if possible

2 tbsp. flour

1/2 tbsp. Worcestershire sauce

1/2 tbsp. oil

1/4 tsp. garlic powder

1/4 tsp. ground allspice

1/4 tsp. ground nutmeg

1 tsp. salt

1/2 tsp. black pepper

1 large egg

1 1/4 pounds lean ground beef

3 tbsp. milk

2 slices bread, torn into small pieces

5 tbsp. butter

1 small onion, finely chopped

03 Method

Step 1

In a large skillet, heat a tablespoon of butter over medium heat. Add the onions and allow them to soften and become translucent about 3-5 minutes. Remove to a medium bowl and allow them to cool.

Step 2

In a small bowl, pour the milk over the bread and press down with a spoon or your fingers so that the bread soaks up all the milk, let sit 5 minutes.

Step 3

When the onions have cooled, add the ground beef, bread mixture, an egg, salt, pepper, nutmeg, and allspice to the bowl and mix until just combined. Don’t overmix the meat as it will result in tough meatballs. Shape into 18-22 meatballs that are about 1- 1 1/4 inch in diameter.

Step 4

Heat 1 tablespoon of butter along with oil in a skillet over medium heat. Add the meatballs and cook for 6-9 minutes, turn every couple of minutes to ensure even browning. Remove to a plate.

Step 5

Add the remaining 3 tbsp of butter to the skillet on medium-low heat. Sprinkle the flour in and whisk for 1-2 minutes or until it turns golden brown. Slowly pour the beef broth in while you whisk. Lower the heat, whisk in the sour cream until it dissolves completely.

Step 6

Add the garlic powder, a 1/2 teaspoon of mustard, and Worcestershire sauce and let come to a gentle simmer before lowering the heat. Allow sauce to thicken for 6-10 minutes or until it reaches desired consistency.

Step 7

Taste and adjust with additional mustard as desired. Add meatballs in when there are 4 minutes remaining. Keep in mind the sauce will thicken as it sits, so if you aren’t serving right away, consider leaving it a little thinner. Serve on top of buttered egg noodles or mashed potatoes. Top with fresh parsley if desired!

04 Author

Tracy

647 Recipes

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