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Swedish Meatballs

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Swedish Meatballs- 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.

 

 

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. I hope you enjoy it ass much as we do.

PIN IT!!

 

 

 

 YUMMY

    

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Swedish Meatballs
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
A family favorite.. Double up the recipe and freeze a batch for later when you don’t feel like cooking!
Course: BEEF, Reader Favorite
Servings: 6 -8 servings
Author: Rob
Ingredients
  • 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
Instructions
  1. Heat 1 tablespoon olive oil in a large pan over medium heat. Add onion and cook until onion is translucent cooking about 2 minutes.
  2. In a bowl combine ground pork, ground beef, beaten eggs, 2 tsp. water Panko, allspice, nutmeg,and cooked onion, season with salt and pepper.
  3. Mix together using clean hands and roll into about 24 1 1/2 in. meatballs or so .
  4. 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
  5. 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.
  6. Top with parsley
Recipe Notes

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

 

 

 

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