So today I decided to make something that I’ve always wondered about. Swedish Meatballs! I looked up numerous recipes and pulled from each what I thought would suit my preferences. It’s definitely not 100% authentic, but it was darn good! I was pleasantly surprised at how well the spices paired with the creamy, tangy sauce and the rich meatballs. I’ll be making this dish again, for sure!
Servings: 4 Cook Time: 20 Minutes
• 1 lb 80/20 Ground Beef
• 1 lb Pork Sausage
• 1/2 cup Onion; finely minced
• 1/2 cup Breadcrumbs
• 1/4 cup Whole Milk
• 1 large Egg
• Liberal pinch of Salt and Black Pepper
• 1/4 teaspoon All Spice
• 1 Tablespoon Parsley; chopped
• 1 Tablespoon Olive Oil
• 1/2 cup Butter
• 1/2 cup Flour
• 2 cups Hot Water
• 1 Beef Bouillon Cube
• 1/4 teaspoon Nutmeg
• 1/4 cup Sour Cream
• Salt and Pepper to taste
- In a small bowl, combine breadcrumbs and milk. Allow 3 minutes to absorb.
- In a large bowl, combine all of the meatball ingredients, including the soaked breadcrumbs and mix by hand until just combined. Make sure not to over mix or the meatballs will become tough.
- Preheat a cast iron skillet over medium-high heat and drizzle in olive oil.
- Roll the meat mixture into 2″ balls and add to the hot pan in batches, searing on all sides. Place on paper towel lined plate while the others cook.
- Once all of the meatballs are cooked reduce heat to medium and add butter. Once melted, sprinkle in flour to form a roux. Cook for 2-3 minutes or until the roux has browned slightly.
- Combine hot water and beef bouillon in a small bowl, whisking until dissolved. Pour into the roux skillet and whisk until thickened. Add in spices, seasonings and sour cream. Taste and add season accordingly. Add meatballs back into the skillet and reduce heat to medium-low. Toss to coat then cover and cook until the internal temperature of the meatballs reaches 165° F; about 10-12 minutes. Serve over egg noodles, mashed potatoes or, in my case, pesto fettuccine.
Looking for a side dish? Try one of these recipes!