Name: Swedish Meatballs with Creamy Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1 pound ground beef; 1 pound ground pork; 1 large egg; 1/2 cup panko breadcrumbs; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; Pepper to taste; 2 tablespoons olive oil (for frying); 1/4 cup butter (1/2 stick); 1/3 cup flour; 3 cups beef broth; 1/2 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/2 cup full fat sour cream; 1 tablespoon chopped fresh parsley

Ingredients

1 pound ground beef

1 pound ground pork

1 large egg

1/2 cup panko breadcrumbs

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pepper to taste

2 tablespoons olive oil (for frying)

1/4 cup butter (1/2 stick)

1/3 cup flour

3 cups beef broth

1/2 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 cup full fat sour cream

1 tablespoon chopped fresh parsley

Instructions

Step 1: In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Mix well with your hands until evenly combined. Form the mixture into 1¼ to 1½-inch meatballs, about 2½ tablespoons of meat each, and place them on a parchment-lined baking sheet.

Step 2: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry the meatballs in batches, turning with tongs, until browned on all sides, about 5-7 minutes per batch. Add more oil if needed. Transfer browned meatballs to a plate.

Step 3: Pour out most of the fat from the skillet, leaving the browned bits behind. Reduce heat to medium and add butter. Once melted, stir in flour and cook, stirring often, until the roux turns golden, a few minutes.

Step 4: Slowly whisk in beef broth, making sure to dissolve the flour completely. Add Dijon mustard and Worcestershire sauce, whisking to combine.

Step 5: Return the meatballs to the skillet and simmer for about 10 minutes until cooked through and the sauce has thickened slightly. It should be creamy but not very thick.

Step 6: Remove from heat and stir in sour cream until smooth. Season with additional salt and pepper if needed. Sprinkle with fresh parsley and serve immediately.

Tips & Variations

For a richer sauce, use a mix of beef and chicken broth or add a splash of heavy cream along with the sour cream.

Freshly grated nutmeg can enhance the sauce’s warmth if you prefer it over ground nutmeg.

Serve the meatballs over creamy mashed potatoes, buttered egg noodles, or even rice for a hearty meal.

Use plain breadcrumbs instead of panko if preferred, but panko gives a lighter texture.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a little beef broth or water to loosen the sauce if it has thickened. You can also freeze cooked meatballs and sauce for up to 2 months; thaw overnight before reheating.

FAQs

Can I make Swedish meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately and store them in the refrigerator for up to a day before combining and reheating. This makes dinner prep easier on busy days.

Why do Swedish meatballs use both beef and pork?

Using a mix of beef and pork balances flavor and texture. Beef adds a hearty taste while pork contributes moisture, resulting in tender, juicy meatballs.