Swedish Meatballs

5 from 1 vote

Swedish Meatballs

The best homemade Swedish meatballs, swimming in the most amazing creamy and rich gravy sauce! They are very hearty, tender and packed with fantastic flavors.

Prep Time25

Cook Time25

Total Time50

Course: Beef recipes, Meatballs

Cuisine: American

Keyword: swedish meatballs recipe

Servings:

Author: Tatiana

Ingredients

Meatballs

½ cup panko breadcrumbs
½ cup whole milk
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 small yellow onion grated
1 clove garlic finely minced
2 egg yolks
2 tablespoons fresh parsley finely chopped
¾ teaspoon kosher salt
½ teaspoon ground white pepper
¼ teaspoon black pepper
½ teaspoon ground allspice
Pinch freshly grated nutmeg
1 pound ground beef 80/20 chuck preferred
½ pound ground veal
1 tablespoon neutral oil avocado or canola

Gravy

⅓ cup butter
¼ cup flour
1 ½ cups beef broth
½ cup chicken broth
¾ cup heavy cream
¼ cup sour cream room temperature
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and white pepper to taste

Instructions

Make the Panade: In a large bowl, combine the panko, milk, and heavy cream. Let sit for 10 minutes so the breadcrumbs fully soften. This keeps the meatballs tender.
Cook the Onion: Melt the butter in a skillet over medium-low heat. Add the grated onion and cook for 7–8 minutes until soft and lightly golden. Stir in the garlic during the last 30 seconds. Remove from heat and let cool slightly.
Mix the Meatballs: Add the egg yolks, cooked onion mixture, parsley, salt, white pepper, black pepper, allspice, and nutmeg to the panade. Mix well. Add the ground beef and veal and gently mix until just combined. Avoid overmixing to keep the meatballs tender.
Shape: Roll the mixture into 1½-inch meatballs.
Brown the Meatballs: Heat the neutral oil in a large skillet over medium heat. Brown the meatballs on all sides until deeply golden, about 7–9 minutes total. Work in batches if needed. Transfer to a plate; they do not need to be fully cooked yet.
Make the Roux: In the same skillet, melt the butter over medium heat until lightly golden and nutty. Whisk in the flour and cook for 1–2 minutes, stirring constantly.
Add the Broth: Slowly whisk in the beef broth and chicken broth until smooth. Scrape up any browned bits from the bottom of the pan for extra flavor. Simmer for 3–5 minutes until slightly thickened.
Finish the Gravy: Stir in the heavy cream, soy sauce, Worcestershire sauce, and Dijon mustard. Reduce the heat to low and stir in the sour cream until smooth. Season with salt and white pepper to taste. Do not boil after adding the sour cream.
Finish Cooking: Return the meatballs to the skillet and spoon the gravy over them. Simmer gently for 8–10 minutes until fully cooked and tender.
Serve warm over mashed potatoes or buttered egg noodles with lingonberry preserves and fresh parsley, if desired.

Notes

Use 80/20 ground beef: The extra fat keeps the meatballs tender and flavorful. Lean beef can make them dry.
Do not overmix: Mix the meat just until combined. Overmixing can make the meatballs dense and tough.
Work in batches if needed: Overcrowding the pan prevents proper browning.
Use room temperature sour cream: Cold sour cream can separate when added to the hot gravy.
Do not boil the gravy after adding sour cream: Keep the heat low to maintain a smooth, creamy sauce.
White pepper gives authentic flavor: Swedish meatballs traditionally use white pepper for a more subtle warmth.
Best served with: Mashed potatoes, buttered egg noodles, lingonberry preserves, or quick pickled cucumbers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating tip: Reheat gently over low heat with a splash of broth or cream to keep the sauce smooth.
Freezer friendly: Meatballs can be frozen cooked or uncooked for up to 2 months. Thaw overnight in the refrigerator before reheating or cooking.

Nutrition