My mother-in-law’s family hails from Sweden. My husband talks often of her Swedish meatballs and I can attest that they are delish! The only other time I’ve had Swedish meatballs is at IKEA. I know there are mixed reviews, but the ones I had at the Orange County IKEA were quite yummy. So, in an effort to remind my husband of his mother’s home-made meatballs, and to try something new…I give you my version of Swedish meatballs. I have to say, I am quite proud on how they turned out and how good they were as leftovers!
INGREDIENTS FOR MEATBALLS:
- 1 lb ground beef
- 1 lb ground pork
- 2 egg yolks
- 3/4 cup panko breadcrumbs
- 1 small onion diced
- 2 tbsp olive oil – divided into two parts
- 1/2 tsp nutmeg
- 1/2 tsp ground allspice
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1 tbsp fresh minced garlic
INGREDIENTS FOR GRAVY:
- 1/2 cup unsalted butter
- 2/3 cup flour
- 8 cups beef broth
- 1 cup sour cream
- 3 tbsp fresh chopped parsley
- 1 tsp salt
- 1 tbsp fresh ground pepper
- 1 tbsp onion powder
- Heat 1 tbsp olive oil in large frying pan/skillet – medium heat
- Add chopped onions to the pan and stir until translucent
- Add in minced garlic and stir for about 2 minutes more until onions are beginning to carmelize just a bit
- Turn off heat & remove onions from pan. Put cooked onions/garlic in a large mixing bowl
- To the large bowl add all other ingredients for meatballs: egg yolks, panko, both proteins, nutmeg, allspice, salt & pepper
- Mix well until all combined thoroughly
- Place in fridge for about 15 minutes until chilled a bit. This allows for easy rolling later
- Pull from fridge and roll the meat into small 1 to 1.5 inch balls. As you complete the balls add back to the pan (which should be cooled by now). I actually needed a 2nd pan for all those meatballs. Since I needed a 2nd pan, I also needed an additional tbsp of olive oil for cooking.
- Once your pan(s) are loaded with meatballs, pour olive oil around the meatballs directly onto the pan. Turn to medium heat and start to cook.
- Set up two plates lined with paper towels next to the cook top
- Cook the meatballs about 4-5 minutes on one side, then 4-5 minutes on the other. Keep cooking, rolling balls to cook all over for about another 4-5 minutes. The sides should be brown and crispy, but no pink showing.
- Once cooked all the way on the outside, remove them from the pan and place on paper towels to cool
- In a microwave or stove top, heat the beef broth until hot, but not boiling.
- Turn the pan to medium heat, add the butter to begin the gravy
- Once butter is melted,whisk in the flour until thick and bubbly.
- Cup by cup, slowly pour in the beef broth and whisk until thick. Continue until all broth is integrated smoothly.
- To the gravy, add 1/2 cup of sour cream and whisk until combined. Stir in other half and whisk again until all sour cream is melted and integrated.
- Add onion powder. Stir again until all is combined. Taste to add salt or pepper as you feel its needed. I always end up adding more pepper. 🙂
- Ensure heat is still at medium/bubbly and add in the meatballs one at a time as to not splash the sauce.
- Stir sauce to cover meatballs and cover for about 10 minutes.
- Pull one meatball to test. Cut in half to ensure its cooked all the way through, no pink. If it’s still pink, add the halved meatball back to the sauce. Cook for another 5 minutes and test another meatball for done-ness.
- Once meatballs are cooked, sprinkle them with parsley. You can serve over rice, egg noodles, or just on their own in gravy. I like them with just a side of fresh bread. My husband likes them over egg noodles. Since these aren’t 100% health food, I also serve with steamed broccoli or roasted cauliflower to get those veggies.
NOTE: I doubled the required recipe for the gravy since my husband likes them over noodles so we need extra sauce!
HELPFUL TIP: When you refrigerate leftovers, the gravy becomes thick and jelly-like. Reheat in a pan over the stove. Whisk in about 1/4 -1/2 cup milk to the gravy as it heats to ensure the consistency isn’t too thick and gelatinous.