Swedish Meatballs Recipe
Perfectly tender and rich in flavor, these Swedish Meatballs will become your new favorite go to. Savory beef and pork meatballs are coated in a creamy gravy that everyone will love!
Servings: 6
Calories: 434kcal
Ingredients
For the Meatballs
- 1/4 c. panko breadcrumbs
- 1/3 c. whole milk, buttermilk, or heavy cream
- 1 egg
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1/2 tsp. coarse kosher sea salt
- 1/4 tsp. ground black pepper
- 1/4 teaspoon all spice
- 1 lb. lean ground beef
- 1/2 lb. ground pork (I used regular pork sausage)
- 1 tbsp olive oil
- 1 tbsp. butter
For the Gravy
- 3 tablespoons butter
- 3 tbsp. all-purpose flour
- 1 c. low-sodium chicken broth
- 1 c. low-sodium beef broth
- 2 tsp. low-sodium soy sauce
- 3/4 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- 1/2 c. half & half or heavy cream
- pinch salt and ground black pepper
Instructions
- In a large mixing bowl, combine the breadcrumbs with the milk, egg, onion, garlic, salt, pepper, and allspice. Let stand for 10 minutes.
- Add the ground beef and pork to the breadcrumb mixture. Mix with your hands until combined.
- Using a standard-size cookie scoop, portion meat into balls. Roll in your hands to create a smooth, even ball. Set aside on a piece of parchment paper.
- In a large nonstick skillet set over medium heat, add the butter and oil. Once hot, place the meatballs around the pan, leaving about a 1/4 of an inch between each meatball, more if possible.
- Carefully fry the meatballs until golden brown on each side (ensuring that they are fully cooked throughout, a meat thermometer can help). Transfer to a paper towel-lined plate, and set aside. Remove any large bits remaining in the pan with a spoon.
- In the same skillet, add the butter for the gravy. Once melted, add the flour and whisk until it turns golden brown. Slowly whisk in the chicken broth and beef broth. Bring the mixture to a low simmer. Add the Dijon, Worcestershire, soy sauce, salt, and pepper. Whisk in the half-and-half. Let thicken for a minute.
- Return the meatballs back to the pan and serve, or serve the meatballs alongside the gravy.
Notes
STORE any leftover Swedish Meatballs in an airtight container in the refrigerator for up to 3 days. To FREEZE, place in a freezer-safe container for up to 3 months.
Thaw them in the refrigerator before cooking. REHEAT gently on the stove or in the microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 17g | Protein: 28g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 766mg | Potassium: 588mg | Fiber: 1g | Sugar: 3g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg
