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–+ servings
Swedish Meatballs

Homemade Swedish Meatballs: Creamy Comfort in Every Bite

Delight in these homemade Swedish meatballs, combining ground beef and pork in a creamy gravy for a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 meatballs
Course: Dinner
Cuisine: Swedish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Substitute with ground turkey for a leaner option.
  • 1 pound Ground Pork Can be replaced with additional ground beef or turkey.
  • 1 large Egg A flax egg works for a plant-based version.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs are an alternative but may add density.
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Garlic Powder Use fresh minced garlic for a bolder taste.
  • 1 teaspoon Onion Powder Can be swapped for fresh grated onion.
  • 1/2 teaspoon Ground Allspice Omit if necessary.
  • 1/2 teaspoon Nutmeg Omit if necessary.
  • 1/2 teaspoon Pepper Fresh ground is recommended.
For the Gravy
  • 2 tablespoons Olive Oil Vegetable or canola oil can be substituted.
  • 4 tablespoons Butter Margarine can be used as a substitute.
  • 1/4 cup Flour Gluten-free flour is an option.
  • 2 cups Beef Broth Vegetable broth can lighten the flavor.
  • 1 tablespoon Dijon Mustard Soy sauce can be a flavorful alternative if omitted.
  • 1 tablespoon Worcestershire Sauce Can be omitted if necessary.
  • 1/2 cup Sour Cream Greek yogurt can provide a tangier twist.
  • 2 tablespoons Fresh Parsley Optional garnish; you can omit if desired.

Equipment

  • Large mixing bowl
  • Skillet
  • Baking sheet
  • Whisk
  • measuring cups
  • Spatula

Method
 

Step-by-Step Instructions for Creamy Swedish Meatballs
  1. In a large mixing bowl, combine the ground beef, ground pork, egg, panko breadcrumbs, salt, garlic powder, onion powder, ground allspice, nutmeg, and pepper. Mix until just combined and shape into meatballs about 1¼ to 1½ inches in diameter.
  2. Place the shaped meatballs on a parchment-lined baking sheet and preheat your skillet over medium-high heat with a splash of olive oil.
  3. Carefully fry the meatballs in batches for about 5-7 minutes until golden brown on all sides. Remove and set aside on a paper towel-lined plate.
  4. Lower the heat and add butter to the skillet. Sprinkle in the flour, whisking to create a roux. Cook for about 2 minutes until it becomes golden brown.
  5. Gradually whisk in the beef broth, ensuring no lumps remain. Stir in the Dijon mustard and Worcestershire sauce and allow to simmer until thickened.
  6. Return the meatballs to the skillet and let them simmer in the gravy for about 10 minutes.
  7. Reduce heat to low and stir in the sour cream until fully incorporated. Adjust seasoning as needed.
  8. Transfer to a serving dish and garnish with parsley. Serve over mashed potatoes, pasta, or bread.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 8gProtein: 18gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Notes

Ensure ground meats are at room temperature before mixing for better texture. Cook meatballs in batches to avoid overcrowding the skillet.

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