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Swedish Meatballs with Creamy Sauce Recipe

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★★★★★

4.9 from 117 reviews

Classic Swedish Meatballs made with a blend of ground beef and pork, seasoned with warm spices, and simmered in a rich and creamy gravy. This comforting dish features tender meatballs fried to golden perfection and served in a savory sauce with sour cream and fresh parsley, perfect for a hearty family meal.

Ingredients

Scale

Meatballs:

  • 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)

Sauce:

  • 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

  1. Mix Meatball Ingredients: In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Use your hands to mix everything thoroughly, then form the mixture into 1 ¼ to 1 ½-inch meatballs, about 25-30 in total. Place the formed meatballs on a parchment-lined baking sheet for easy cleanup.
  2. Fry Meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Fry the meatballs in two batches, turning them with tongs, until browned on all sides, approximately 5-7 minutes per batch. Add more oil if needed for the second batch. Transfer browned meatballs to a plate once done.
  3. Prepare Roux and Sauce: Pour out most of the fat from the skillet, leaving the browned bits behind for flavor. Lower heat to medium, add butter, and melt it. Stir in the flour and cook while stirring frequently for a few minutes until the roux turns golden.
  4. Add Broth and Seasonings: Gradually whisk in the beef broth to dissolve the flour without lumps. Stir in Dijon mustard and Worcestershire sauce to enhance the sauce’s depth of flavor.
  5. Simmer Meatballs in Sauce: Return the meatballs to the skillet and simmer gently for about 10 minutes, or until meatballs are fully cooked and the gravy thickens to your preferred consistency (the gravy should be creamy but not too thick).
  6. Finish Sauce and Serve: Turn off the heat and stir in the sour cream carefully to avoid curdling. Adjust seasoning with additional salt and pepper if necessary. Garnish with chopped fresh parsley and serve the meatballs immediately for best flavor.

Notes

  • For even cooking, try to make the meatballs uniform in size.
  • Do not overcrowd the pan when frying meatballs to ensure proper browning.
  • If the gravy thickens too much, whisk in a little extra beef broth to loosen it.
  • For a lighter version, you can substitute half-and-half for sour cream, but it will change the flavor slightly.
  • Serve Swedish meatballs over egg noodles, mashed potatoes, or with lingonberry jam for a traditional touch.

Keywords: Swedish meatballs, creamy meatballs, ground beef and pork meatballs, traditional Swedish recipe, meatballs with gravy

Find it online: https://topreci.com/swedish-meatballs-with-creamy-sauce-recipe/