Swedish Meatballs
Classic Swedish meatballs in a creamy gravy with warm nutmeg and allspice. Browned first, then simmered until tender, ready for egg noodles or mashed potatoes.
Servings: 6 servings
Equipment
Ingredients
- 1 1/2 lbs ground beef
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 1 egg
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp butter divided
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- fresh parsley chopped, for serving
- egg noodles or mashed potatoes for serving
Instructions
- Make the panade: Combine the breadcrumbs and milk in a small bowl and let it sit 5 minutes to soften.
- Mix and shape the meatballs: In a large bowl, combine the ground beef, soaked breadcrumbs, egg, onion, garlic, allspice, nutmeg, salt, and pepper. Mix gently and shape into 1 1/2-inch meatballs (about 20-24).
- Brown the meatballs: Melt 2 tbsp butter in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, about 6-8 minutes per batch, then remove to a plate (they don't need to be cooked through yet).
- Build the gravy: Melt the remaining 1 tbsp butter in the same skillet. Whisk in the flour and cook 1 minute, then gradually whisk in the beef broth and Worcestershire sauce. Simmer until thickened, 3-5 minutes.
- Simmer: Stir in the sour cream, then return the meatballs to the skillet. Cover and simmer 10-12 minutes, until the meatballs reach 160°F.
- Serve: Spoon over egg noodles or mashed potatoes and top with fresh parsley.
Notes
Brown the meatballs first for a crust that holds them together, then finish cooking them in the gravy so they reach 160°F without drying out.