Swedish Meatballs

5 from 3 votes

Tender Swedish Meatballs, smothered in rich, creamy gravy, served over mashed potatoes or buttered noodles. Packed with flavor and absolutely delicious!

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: American

Keyword: Swedish Meatballs

Servings: servings

Author: Chelsea Lords

Cost: $15.68

Equipment

2 Sheet pan (15" x 10")
Large nonstick pan

Ingredients

Meatballs

3/4 cup grated onion 1 onion
1-1/2 pounds ground beef 85/15
3/4 pound ground pork
1 tablespoon minced garlic
1 cup panko breadcrumbs
2 large eggs
3/4 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon pepper
4 tablespoons olive oil divided

Gravy

6 tablespoons unsalted butter
1/2 cup flour
1-1/4 cups vegetable broth or stock
1-1/4 cups beef broth or stock
1-1/4 cups heavy cream
2 teaspoons soy sauce
2 teaspoons Dijon-style mustard
Serving suggestions see note 1

US - Metric

Instructions

Peel and grate the onion on the large holes of a box grater to get 3/4 cup. In a large bowl, combine all the meatball ingredients, adding just 1 tablespoon of oil. Gently mix with your hands until just combined. Chill for 30 minutes, if time permits which will make them easier to roll.
Scoop 1 tablespoon of mixture per meatball and roll into evenly sized balls. Keep your hands wet to prevent sticking; the mixture is moist! Arrange on a parchment-lined sheet pan. Chill for 30–60 minutes, if time permits which will make them easier to brown.
Preheat oven to 350°F. Line another sheet pan with parchment.
Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Add one-third of the meatballs and cook for 4–5 minutes, turning gently to brown evenly on all sides (still raw in middle!) Transfer to the prepared sheet pan. Repeat with the remaining meatballs, adding fresh oil for each batch.
Once all meatballs are browned, bake on the sheet pan for 15 minutes.
Return to the meatball pan. If there is excess oil, carefully pour it off and discard, but do not wipe out the pan. Reduce the heat to medium. Add the butter and let it melt. Sprinkle the flour evenly over the melted butter and whisk until smooth. Cook for 1 minute.
Gradually whisk in vegetable broth, followed by beef broth and heavy cream. Simmer, stirring constantly, until thickened. Stir in soy sauce and Dijon mustard. Adjust seasoning to taste. If the gravy is too thick, thin with additional broth or cream. If too thin, simmer longer or increase the heat slightly to thicken.
Add meatballs to mashed potatoes or buttered noodles. Drizzle generously with gravy and garnish with fresh herbs if desired. Serve with cranberry sauce or lingonberry jam.

Video

Notes

Note 1: Serving Suggestions: Pair with mashed potatoes, buttered noodles, cranberry sauce, or lingonberry jam. Add a sprinkle of chopped parsley or chives for freshness.

Nutrition Note: Calculated for the meatballs and sauce only.

Storage: Keep Swedish Meatballs and gravy in separate airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Thaw in the fridge if frozen, then reheat on the stove or in the microwave. Stir in a splash of broth or cream to thin the gravy, as it will thicken during storage.

Nutrition