Picture this: a chilly evening, the kind where you can’t quite shake the cold no matter how many sweaters you pile on. That’s when I crave a cozy meal, something like these Swedish meatballs—tiny orbs of savory goodness drenched in a creamy sauce. They remind me of that time I got lost in an IKEA, only instead of furniture, I found a plate of pure comfort.
Steps
- Begin by heating half of the olive oil in a large skillet over medium heat. Add the diced onions and minced garlic, cooking them until softened, which should take about 5 minutes. Set the mixture aside to cool.
- In a large mixing bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently mix in the ground beef and pork until evenly distributed, taking care not to overwork the mixture to keep the meatballs tender.
- Form the mixture into 1 ½-inch meatballs and arrange them on a plate. Chill the meatballs in the refrigerator for at least 15 minutes, or up to overnight if covered.
- While the meatballs are chilling, mix the beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a large measuring cup. Set this sauce mixture aside for later use.
- Heat the remaining olive oil in the skillet over medium-high heat. Brown the chilled meatballs in batches, ensuring there is enough space to easily rotate them. Brown each side for approximately 1 minute, then remove the meatballs and set them aside.
- In the same skillet, melt the butter over medium heat and use a spatula to scrape any bits stuck to the bottom. Stir in the flour and cook for 2 minutes until it starts to brown, stirring continuously.
- Gradually add the beef broth mixture into the skillet, stirring constantly. Allow it to come to a boil and then reduce to a simmer.
- In a separate bowl, combine the sour cream with a small amount of the sauce (around ¼ cup) and stir until smooth. Incorporate this mixture back into the sauce over low heat, stirring until fully combined.
- Return the meatballs to the skillet, along with any juices from the plate. Spoon the sauce over them and let them simmer, partially covered, for 10-15 minutes or until cooked through. Serve the meatballs with the sauce over mashed potatoes or egg noodles, garnished with fresh parsley.
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 dried 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 all-purpose 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: 13.2g | Monounsaturated Fat: 66g | Trans Fat: 3.3g | Cholesterol: 759mg | Sodium: 5841mg | Potassium: 2838mg | 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 needed. However, since traditional Swedish meatball flavors come from the allspice and nutmeg, consider adding 1/4 teaspoon of each to the sauce to enhance the flavor.
- What can I use as a substitute for sour cream in the sauce?
- You can substitute heavy cream for sour cream if you prefer. Just ensure you’re using full-fat sour cream to prevent curdling if you stick with the original ingredient.
- How can I make the meatballs in advance?
- You can prepare the meatballs ahead by rolling them out, covering them, and refrigerating for up to two days before serving. Alternatively, flash freeze them on a tray for an hour, transfer to a freezer bag, and freeze for up to three months. Thaw in the refrigerator overnight before proceeding with the recipe.
- What type of meat can I use for the meatballs?
- A combination of ground beef, pork, and veal works well in this recipe. The original recipe uses a mix of ground beef and pork, but feel free to use your preferred combination.
- How should I store leftovers?
- Store leftovers in an airtight container and refrigerate for up to three days or freeze for up to three months. Thaw frozen leftovers before reheating. Reheat using a makeshift double boiler to prevent the sauce from breaking.
Tips
- Chilling the Meatballs: After shaping the meatballs, chill them for at least 15 minutes or up to overnight. This helps them hold their shape better during cooking.
- Incorporating Sour Cream: To prevent the sour cream from curdling, ensure it is at room temperature before adding it to the sauce. Mix some of the sauce into the sour cream first to temper it, then incorporate it back into the skillet.
- Browning in Batches: When browning the meatballs, do it in batches to avoid overcrowding the skillet. This ensures even browning and better flavor.
- Storage and Reheating: Store leftovers in an airtight container and refrigerate for up to three days, or freeze for up to three months. When reheating, use a makeshift double boiler to maintain the sauce’s consistency without breaking it.
Equipment
- 3-Quart Stainless Steel Sauté Pan – For browning the meatballs and making the sauce.
- Small Cookie Scoop – To create perfectly uniform meatballs.
- Box Cheese Grater – For grating the Parmesan cheese.
- Better Than Bouillon – A convenient option for creating broth (although not exactly equipment, it’s a specialized ingredient you might want to purchase).
