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
- 2 tbp. Olive Oil divided
- 1 onion finely minced
- 1 lb. ground beef
- 1 lb. ground pork
- 1/2 cup Panko bread crumbs
- 2 tsp. cold water
- 2 egg beaten
- 1/4 tsp. nutmeg ground
- 1/4 tsp. allspice ground
- salt and pepper to taste
- Gravy Ingredients:
- 1/4 cup unsalted butter
- 1/3 cup all purpose flour
- 3 1/4 cups beef broth more if necessary
- 3/4 cup sour cream
- salt and pepper to taste
- 2 tbsp chopped fresh parsley
- 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
NOTE: you may need a bit more broth if you like a thinner gravy
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
