Ah, Swedish meatballs—my go-to comfort food, probably because they remind me of cozy winter nights spent with family. Imagine warm, tender morsels smothered in creamy sauce, paired with mashed potatoes or even just a simple slice of bread. It’s like a hug on a plate, capturing that elusive taste of nostalgia and happiness.
Steps
- Begin by heating half of the olive oil in a large skillet over medium heat. Sauté the finely chopped onions and minced garlic for about 5 minutes until softened, then set aside to cool.
- In a large mixing bowl, combine breadcrumbs, Parmesan cheese, whisked egg, milk, the cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Gently mix in the ground beef and pork until just combined, taking care not to overwork the mixture.
- Shape the mixture into 1½-inch meatballs and place them on a plate. Refrigerate the meatballs for at least 15 minutes or overnight if needed, covering them if chilled overnight.
- While the meatballs are chilling, mix together beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a large measuring cup. Set this sauce mixture aside.
- In the same skillet, heat the remaining olive oil over medium-high heat. Brown the meatballs in batches, allowing space between each for easy turning, and cook until browned on all sides. Remove the meatballs and set aside.
- Melt butter in the same skillet over medium heat, using a spatula to scrape up any brown bits on the bottom. Stir in flour and cook for about 2 minutes until it starts to turn brown, then gradually add the beef broth mixture, stirring continuously.
- In a separate bowl, combine the sour cream with a few spoonfuls of the sauce until smooth, then stir it back into the skillet over low heat until well incorporated.
- Return the meatballs to the skillet along with any collected juices. Spoon the sauce over them, cover partially, and let simmer over low heat for 10-15 minutes or until fully cooked. Serve garnished with fresh parsley over mashed potatoes or egg noodles.
Ingredients
- 2 tablespoons olive oil, divided
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1 large egg, whisked
- 1/3 cup milk
- 1 teaspoon salt
- ¼ teaspoon oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¾ lb. ground beef, 80% lean
- ½ lb. ground pork
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups beef broth
- 1 cube chicken bouillon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (or mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream, at room temperature
Nutritional Values
Calories: 2475kcal | Carbohydrates: 66g | Protein: 132g | Fat: 165g | Saturated Fat: 66g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 759mg | Sodium: 5841mg | Potassium: N/A | Fiber: 3.3g | Sugar: 16.5g | Vitamin A: 2739IU | Vitamin C: 13.2mg | Calcium: 693mg | Iron: 16.5mg
FAQ
- Can I use frozen meatballs for this recipe?
- Yes, you can use frozen meatballs if you’re short on time. However, consider adding 1/4 teaspoon of allspice and nutmeg to the sauce to maintain the traditional Swedish flavor.
- How do I make the Swedish meatballs ahead of time?
- You can prepare the meatballs in advance by rolling them out and refrigerating them for up to two days before cooking. Alternatively, you can flash freeze the uncooked meatballs on a tray for an hour, then transfer them to a freezer bag for up to three months. Thaw in the refrigerator overnight before cooking.
- What alternatives are there if I don’t have sour cream?
- If you prefer, you can substitute sour cream with heavy cream. Ensure to use full-fat sour cream if you go with it to avoid curdling.
- How should I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Thaw frozen leftovers before reheating. For best results, reheat in a makeshift double boiler to prevent the sauce from breaking.
- What can I serve with Swedish meatballs?
- Swedish meatballs pair wonderfully with mashed potatoes or egg noodles, allowing the savory cream sauce to complement the dish.
Tips
- To prevent the sour cream from curdling, make sure to use full-fat sour cream. Alternatively, you can substitute with heavy cream if you prefer a richer sauce.
- If using frozen meatballs, remember that adding 1/4 teaspoon of allspice and nutmeg to the sauce will help achieve the traditional Swedish meatball flavor.
- When browning the meatballs, avoid overcrowding the skillet. This ensures they brown evenly on all sides, which enhances their flavor and texture.
- For best storage results, keep leftovers in an airtight container in the fridge for up to three days or freeze them for up to three months. Reheat gently using a double boiler to prevent the sauce from breaking.
Equipment
- 3-Quart Stainless Steel Sauté Pan – A high-walled skillet is recommended for cooking the meatballs and sauce.
- Small Cookie Scoop – Useful for creating perfectly uniform meatballs.
- Box Cheese Grater – For grating Parmesan cheese.
- Better Than Bouillon – Although not equipment, it’s a specific product suggestion mentioned for using in recipes.
