Swedish Meatballs with Gravy (Print-Friendly Version)
# What You'll Need:
→ Meatballs
01 -
¾ pound ground beef, 80% lean
02 -
½ pound ground pork
03 -
1 teaspoon salt
04 -
¼ teaspoon black pepper
05 -
¼ teaspoon ground nutmeg
06 -
¼ teaspoon ground allspice
07 -
¼ teaspoon oregano
08 -
½ cup panko breadcrumbs
09 -
¼ cup Parmesan cheese
10 -
1 large egg, whisked
11 -
1/3 cup milk
12 -
½ cup yellow onion, finely diced
13 -
2 cloves garlic, minced
14 -
2 tablespoons olive oil, divided
→ Sauce
15 -
¼ cup sour cream, at room temp
16 -
1 teaspoon Dijon mustard
17 -
1 teaspoon dried parsley
18 -
2 teaspoons Worcestershire sauce
19 -
1 cube chicken bouillon
20 -
2 cups beef broth
21 -
4 tablespoons flour
22 -
4 tablespoons butter
# Step-by-Step Directions:
01 -
In a large, tall skillet, warm up half the olive oil over medium heat. Toss in the diced onions and minced garlic. Let them soften for around 5 minutes, then remove and set aside to cool.
02 -
In a mixing bowl, combine the chilled garlic and onion mixture with breadcrumbs, Parmesan, egg, milk, salt, spices, and herbs. Add in the meat and gently mix everything, being careful not to mash it up too much.
03 -
Make 1 ½-inch meatballs by rolling the meat mixture in your hands. Place them on a tray or plate, then stick them in the fridge for at least 15 minutes or leave them overnight, covered, if needed.
04 -
Grab a big measuring cup and mix the beef broth, chicken bouillon, Worcestershire, Dijon mustard, and parsley. Set it aside for when you're ready to make the sauce.
05 -
Warm the rest of the olive oil in the same skillet over medium-high. Add the meatballs in small groups to brown them all around for about a minute per side. Don't crowd the skillet! When done, take them out and put them aside.
06 -
Using the skillet from before, melt the butter over medium heat. Scrape up any stuck-on bits with a silicone spatula. Mix in the flour and keep stirring steadily for 2 minutes.
07 -
Slowly pour the broth mixture into the skillet while stirring the roux. Bring it to a boil, then reduce the heat to a simmer. To avoid lumps, mix a small amount of sauce with the sour cream in a separate bowl, then add it all back into the skillet.
08 -
Carefully return the meatballs and any juices to the skillet. Brown the tops, spoon the sauce over them, then partially cover. Reduce the heat and let them simmer gently for 10-15 minutes until fully cooked.
09 -
Sprinkle fresh parsley on top before bringing to the table. Enjoy with either mashed potatoes or buttered egg noodles.
# Helpful Notes:
01 -
Let the sour cream come to room temperature to keep it from curdling.
02 -
Heavy cream works as an easy swap if sour cream isn't available.
03 -
For a richer taste, mix beef, pork, and veal instead of just two.