Swedish Meatballs
Swedish Meatballs
Swedish Meatballs are a family favorite. Double up the recipe and freeze a batch for later when you don’t feel like cooking!
Swedish Meatballs are a big hit in my house. I always double this recipe and make enough to freeze. They freeze well and make a great meal when you don’t feel like cooking. My kind of dinner lol. Sometimes you just don’t have time or the want to prepare a dinner at night. Open the freezer in the morning and pullout a container of these oh so delicious meatballs!
I have made quite a few Swedish Meatball recipe in my time. I remember making them in home economics class in high school.
That’s how long I have been making these meatballs lol. So I have blended the best of the recipe I have tried into this one recipe. Sometimes you like a little bit of this or a little bit of that from each recipe.
So why not combine all the things you like in one recipe. It took a few tries to come up with this recipes. The other recipes were pretty good too. They just wren’t as good as this one. I hope you enjoy it as much as we do.
PIN IT!!
PIN IT!!
OTHER RECIPES YOU WILL LOVE:
Chicken Broccoli Alfredo Stuffed Shells
Swedish Meatballs
Ingredients
- 2 tbp. Olive Oil divided
- 1 onion finely minced
- 1 lb. ground beef
- 1 lb. ground pork
- ½ cup Panko bread crumbs
- 2 tsp. cold water
- 2 egg beaten
- ¼ tsp. nutmeg ground
- ¼ tsp. allspice ground
- salt and pepper to taste
- Gravy Ingredients:
- ¼ cup unsalted butter
- ⅓ cup all purpose flour
- 3 ¼ cups beef broth more if necessary
- ¾ cup sour cream
- salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large pan over medium heat. Add onion and cook until onion is translucent cooking about 2 minutes.
- In a bowl combine ground pork, ground beef, beaten eggs, 2 tsp. water Panko, allspice, nutmeg,and cooked onion, season with salt and pepper.
- Mix together using clean hands and roll into about 24 1 1/2 in. meatballs or so .
- Add remaining tablespoon olive oil to skillet. Add meatballs in small batches to skillet being careful not to over crowd pan. Cook until all sides are browned about 4 minutes. Transfers to a paper towel lined plate
- To make gravy, melt butter in skillet, Whisk in flour until lightly browned about 1 minute or so, gradually whisk in beef broth whisking constantly until slightly thickened about 3-4 minutes.
- Top with parsley
Notes
Stir in sour cream and season with salt and pepper to taste
Stir in meatballs and cook on low heat until heated through and thickened about 10-15 minutes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
