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Creamy Swedish Meatballs Recipe

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4.4 from 124 reviews

This recipe for Creamy Swedish Meatballs offers tender, flavorful meatballs made from a blend of ground pork and beef, simmered in a rich and creamy gravy made with sour cream, beef broth, and seasonings. Perfectly browned and slow-simmered, these meatballs are a comforting classic dish best served over mashed potatoes or egg noodles.

Ingredients

Scale

Meatballs

  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large raw egg (room temperature), whisked
  • 1/3 cup milk
  • 1/2 cup finely diced yellow onion
  • 2 garlic cloves, crushed
  • 1 tsp salt
  • 1/4 tsp dried oregano
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp black pepper
  • 1/2 lb ground pork
  • 3/4 lb ground beef (80% lean)

Sauce and Cooking

  • 1/2 tablespoon olive oil (for cooking aromatics)
  • 1 1/2 tablespoons olive oil (for browning meatballs)
  • 2 cups beef broth
  • 1 chicken bouillon cube
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp dried parsley
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 1/2 cup sour cream

Instructions

  1. Prepare and Cool the Aromatics: Heat 1/2 tablespoon olive oil in a large, high-walled skillet over medium heat. Add the finely diced yellow onion and crushed garlic. Cook, stirring for about 5 minutes until softened and fragrant. Set aside to cool completely before using in the meatball mixture.
  2. Mix and Chill the Meatballs: In a large bowl, combine panko breadcrumbs, grated Parmesan cheese, whisked egg, milk, cooled onion and garlic mixture, salt, dried oregano, ground allspice, ground nutmeg, and black pepper. Gently fold in ground pork and ground beef until just combined, being careful not to overwork the mixture. Shape into 1 1/2-inch meatballs and place on a plate. Chill in the refrigerator for at least 15 minutes or up to overnight to help hold their shape.
  3. Prepare the Sauce Mixture: While meatballs chill, combine beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl. Stir well and set aside.
  4. Brown the Meatballs: Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chilled meatballs in batches, ensuring not to crowd the pan. Cook for about 1 minute per side until nicely browned all over. Remove meatballs and set aside. Drain excess oil if necessary.
  5. Make the Creamy Gravy: In the same skillet, melt unsalted butter over medium heat, scraping up any browned bits with a spatula. Stir in all-purpose flour and cook, stirring continuously for about 2 minutes until golden brown. Gradually add the beef broth mixture in small splashes, mixing constantly to avoid lumps. Bring sauce to a boil, then reduce to simmer. Temper the sour cream by stirring in about 1/4 cup of hot sauce in a medium bowl, then add it back into the skillet stirring gently to create a smooth, creamy sauce. Keep heat low to prevent curdling.
  6. Simmer the Meatballs and Serve: Return browned meatballs and any juices to the skillet with the creamy gravy. Spoon sauce over the meatballs, partially cover the skillet, and let simmer gently over low heat for 10-15 minutes until meatballs are cooked through. Serve hot, garnished with fresh parsley if desired, over mashed potatoes or egg noodles.

Notes

  • Chilling the meatballs helps them hold their shape during cooking.
  • Tempering the sour cream prevents curdling and ensures a silky sauce.
  • Use a blend of pork and beef for tenderness and flavor.
  • Serve over mashed potatoes or egg noodles for traditional Swedish presentation.
  • Do not overcrowd the pan when browning meatballs to ensure proper searing.

Keywords: Swedish meatballs, creamy meatballs, comfort food, ground pork and beef, sour cream gravy, classic Swedish recipe

Find it online: https://jedentaglecker.com/creamy-swedish-meatballs-recipe/