Description
Classic Swedish Meatballs served in a rich, creamy gravy made with a fragrant blend of allspice and nutmeg. These tender meatballs are made from a mix of ground beef and pork, cooked to perfection, and simmered in a velvety sour cream gravy. Perfectly paired with egg noodles or mashed potatoes for a comforting and hearty meal.
Ingredients
Scale
For the Meatballs
- 2 lbs lean ground beef (84–93%)
- 2 lbs ground pork or country-style sausage
- 1 cup panko breadcrumbs
- 4 tbsp Worcestershire sauce
- 2 large eggs
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
For the Gravy
- ½ cup salted butter
- 1 cup all-purpose flour
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 8 cups beef broth
- 4 tbsp Worcestershire sauce
- 1â…“ cups sour cream
- ½ tsp salt, or to taste
- ½ tsp black pepper, or to taste
For Serving
- 2 lbs cooked egg noodles or mashed potatoes
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Make the Meatballs: In a large bowl, combine the lean ground beef, ground pork or sausage, panko breadcrumbs, Worcestershire sauce, eggs, ground allspice, ground nutmeg, salt, and black pepper. Mix well until all ingredients are fully incorporated. Roll the mixture into 1½-inch meatballs, ensuring they are evenly sized for uniform cooking.
- Cook the Meatballs: Heat olive oil in a large skillet or Dutch oven over medium heat. Carefully add the meatballs in batches, avoiding overcrowding the pan. Brown the meatballs on all sides, turning gently to avoid breaking them, and continue cooking until they are cooked through. Remove the meatballs from the skillet and set aside.
- Prepare the Gravy Base: Using the same skillet, melt the salted butter over medium heat. Stir in the all-purpose flour along with the ground nutmeg and allspice to create a smooth roux. Cook the roux for 1 to 2 minutes, stirring constantly, to remove the raw flour taste and develop a nutty aroma.
- Thicken the Gravy: Gradually whisk in the beef broth and Worcestershire sauce into the roux, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for about 5 to 7 minutes until the gravy thickens to a creamy consistency.
- Finish the Gravy and Combine: Reduce the heat to low and stir in the sour cream until the gravy is smooth and creamy. Season with salt and black pepper to taste. Return the cooked meatballs to the skillet and gently stir to coat them in the gravy. Allow the meatballs to simmer in the gravy for an additional 5 to 10 minutes to absorb the flavors.
- Serve: Serve the Swedish meatballs and creamy gravy hot over cooked egg noodles or mashed potatoes. Garnish with chopped fresh parsley if desired for a pop of color and freshness.
Notes
- Ensure meatballs are evenly sized to cook uniformly.
- Do not overcrowd the skillet while browning meatballs to get a good sear.
- You can substitute ground pork with country-style sausage for added flavor.
- If the gravy becomes too thick, thin it with a little additional beef broth.
- For a lighter option, reduce the amount of butter or use low-fat sour cream.
- The gravy must be stirred continuously after adding sour cream to prevent curdling.
- Swedish meatballs can be prepared ahead and reheated gently in the gravy before serving.
