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–+ servings
A skillet filled with Swedish Meatballs in a gravy cream sauce with fresh parsley.
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Swedish Meatball Recipe

These juicy and flavorful Swedish Meatballs are smothered in a savory gravy cream sauce that you can serve with noodles or mashed potatoes.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 33 Meatballs
Calories: 71kcal
Author: Stephanie

Ingredients

Meatballs

  • 2 tablespoons olive oil divided in half
  • ½ cup yellow onion finely diced
  • 2 cloves garlic minced
  • ½ cup panko breadcrumbs
  • ¼ cup Parmesan cheese
  • 1 large egg whisked
  • 1/3 cup milk
  • 1 teaspoon salt
  • ¼ teaspoon EACH: dried oregano, ground allspice, ground nutmeg, pepper
  • ¾ lb. ground beef 80% lean
  • ½ lb. ground pork

Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups beef broth
  • 1 cube chicken bouillon see notes
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard can sub mustard powder
  • 1 teaspoon dried parsley
  • ½ cup sour cream at room temperature
US Customary - Metric

Instructions

  • Heat ½ of the olive oil in a large, high-walled skillet over medium heat. Add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
  • In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
  • Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
  • While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat.
  • Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Decrease heat slightly as needed throughout cooking. Drain any excess oil when finished.
  • Melt the butter in the same skillet over medium heat. Use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
  • Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Place the sour cream in a medium bowl. To prevent curdling, slowly stir in about ¼ cup of the warm sauce until smooth. Pour the tempered sour cream back into the pot and stir over low heat until incorporated.
  • Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Notes

Pro Tips:
  • The chicken bouillon in the sauce adds depth of flavor and contrasts nicely with the beef broth. Beef bouillon can be used instead if needed.
  • Use full-fat sour cream to ensure that it doesn’t curdle.
  • Heavy cream can be used instead of sour cream if preferred.
  • Any combination of ground beef, pork, and veal can be used in this recipe.
  • 1 + 1/4 lbs. of meat is perfect for fitting in a 12-inch, high-walled skillet.
  • 📘 Find this recipe on page 136 of my 2nd cookbook, Let’s Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Leftovers freeze fairly well, let them thaw prior to reheating.
  • Reheat in a makeshift double boiler for best results. Refrain from reheating over heat that is too high, as the sauce can break.
Nutrition information is an estimate, is per meatball, and includes the sauce. This recipe makes 33 meatballs. 

Nutrition

Calories: 71kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 177mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 83IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.5mg