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This family-favorite Swedish Meatballs recipe combines flavorfully seasoned ground beef and pork with a rich, brown sour cream gravy.
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Swedish Meatballs
I’ve got a real treat for y’all today! Are you a fan of Swedish Meatballs? I am so excited to share this recipe with you!
This wasn’t a dish we had very often growing up, but as an adult, I look forward to putting this on our menu! My family devours this recipe.
Let me show you how easy it is to make …
Swedish Meatballs recipe
Ingredients for the meatballs
- butter
- onion
- lean ground beef
- ground pork
- breadcrumbs
- milk
- egg yolks
- ground allspice
- ground nutmeg
- oil, for frying
Ingredients for the gravy
- butter
- all-purpose flour
- beef broth
- sour cream
- salt and pepper, to taste
- chopped parsley for garnish (optional)
How to make Swedish Meatballs
Time needed: 55 minutes
How to make Swedish Meatballs
- Preheat oven.
Preheat the oven to 350°F.
- Cook onions in butter.
Melt butter in a large skillet over medium-high heat. Add the onions and cook until onions are soft and begin to brown. Remove from heat and set aside.
- Make meatballs.
In a large mixing bowl, combine the beef, pork, breadcrumbs, milk, egg yolks, allspice, and nutmeg. Add the cooked onions. Using clean hands, mix the meatball mixture until it is thoroughly combined. Use a small cookie scoop or rounded teaspoonfuls and roll the meatball mixture into meatballs.
- Cook meatballs.
Place 2 tbsp. oil in a large, deep skillet. Heat over medium-high heat. Add the meatballs (in batches if necessary) and brown the outsides. Transfer browned meatballs to a baking dish while you finish the remaining meatballs. Bake meatballs in a preheated oven for 20-25 minutes or until cooked through.
- Prepare the gravy.
For the gravy, melt butter in the same skillet over medium-high heat. Whisk in the flour until smooth. Gradually whisk in the beef broth and continue to cook and whisk constantly until slightly thickened, about 5 minutes. Lower heat to low and stir in sour cream. Season with salt and pepper. Add the cooked meatballs into the sauce, stirring to coat.
- Serve.
To serve, garnish with chopped parsley if desired.
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Recipe Notes
- This recipe is easily doubled to feed a crowd.
- Traditionally, Swedish Meatballs are served with mashed potatoes or boiled potatoes and lingonberry jam. I’m also a fan of serving them over wide egg noodles or rice, depending on my mood. You can also swap lingonberry jam for red currant jam if desired.
- Not a fan of ground pork? You can use all ground beef.
Swedish Meatballs: FAQs
Traditionally, Swedish Meatballs are served with mashed potatoes or boiled potatoes and lingonberry jam. I’m also a fan of serving them over wide egg noodles or rice, depending on my mood. You can also swap lingonberry jam for red currant jam if desired.
One of the great things about meatballs is you can freeze them uncooked or cooked! According to the USDA, uncooked ground meat is freezer-safe for up to three to four months, and cooked ground beef is safe for two to three months.
To freeze this dish, place the meatballs and gravy in an airtight freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator overnight, then reheat, thinning the sauce with water if necessary.
I find the best way to ensure meatballs are cooked all the way through, is to bake them. Technically, you can use a skillet to cook them, but it will be harder to cook them all evenly.
For this recipe, there are about 12 net carbs in one serving. If you would like to reduce the number of carbs, swap out the breadcrumbs for pork rind crumbs.
Sure. Your meatballs will be just fine using only beef.
You can also use heavy whipping cream or plain Greek yogurt.
How did you like this recipe
I hope your crew enjoyed this recipe as much as mine does. If you gave this recipe a try, I would love for you to let me know how this turned out for you in the comments, and as always, I will try to answer any questions you have.
More meatball recipes to try
Swedish Meatballs
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Equipment
Ingredients
For the meatballs:
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 pound lean ground beef
- 1 pound ground pork
- ½ cup breadcrumbs
- ¼ cup milk
- 2 egg yolks
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 tablespoons oil, for frying
For the gravy:
- 6 tablespoons butter
- ⅓ cup all-purpose flour
- 1 carton beef broth, 32 oz. or 4 cups
- ¾ cup sour cream
- Salt and pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Melt butter in a large skillet over medium-high heat. Add the onions and cook until onions are soft and begin to brown. Remove from heat and set aside.
- In a large mixing bowl, combine the beef, pork, breadcrumbs, milk, egg yolks, allspice, and nutmeg. Add the cooked onions. Using clean hands, mix the meatball mixture until it is thoroughly combined. Use a small cookie scoop or rounded teaspoonfuls and roll the meatball mixture into meatballs.
- Place 2 tablespoons oil in a large, deep skillet. Heat over medium-high heat. Add the meatballs (in batches if necessary) and brown the outsides. Transfer browned meatballs to a baking dish while you finish the remaining meatballs. Bake meatballs in a preheated oven for 20-25 minutes or until cooked through.
- For the gravy, melt butter in the same skillet over medium-high heat. Whisk in the flour until smooth. Gradually whisk in the beef broth and continue to cook and whisk constantly until slightly thickened, about 5 minutes. Lower heat to low and stir in sour cream. Season with salt and pepper. Add the cooked meatballs into the sauce, stirring to coat.
- To serve, garnish with chopped parsley if desired.
Notes
- This recipe is easily doubled to feed a crowd.
- Traditionally, Swedish Meatballs are served with mashed potatoes or boiled potatoes and lingonberry jam. I’m also a fan of serving them over wide egg noodles or rice, depending on my mood. You can also swap lingonberry jam for red currant jam if desired.
- Not a fan of ground pork? You can use all ground beef.
To freeze
- Meatballs only – One of the great things about meatballs is you can freeze them uncooked or cooked! According to the USDA, uncooked ground meat is freezer-safe for up to three to four months, and cooked ground beef is safe for two to three months.
- Meatballs with Gravy – To freeze this dish, place the meatballs and gravy in an airtight freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator overnight, then reheat, thinning the sauce with water if necessary.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
