Swedish Meatballs

Traditional Swedish Meatballs Pasta Recipe by Ash's In The Kitchen

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!

Swedish Meatballs

• 1 lbs 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 Boiling Water
• 1 Beef Bouillon Cube
• 1/4 teaspoon Nutmeg
• 1/4 cup Sour Cream
• Salt and Pepper to taste

1. In a small bowl, combine breadcrumbs and milk. Allow 3 minutes to absorb.
2. In a large bowl, combine 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.
3. Preheat cast iron skillet over medium-high heat and drizzle in oil. Allow to get hot while you form meatballs to your desired size. It makes about 2 dozen 1 1/2” balls.
3. Place meatballs in skillet 8 at a time, making sure not to crowd the pan. Sear on all sides, about 3-4 minutes per side, and then place on paper towel lined plate while the others cook.
4. Once all of the meatballs are cooked and removed from the pan, 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.
5. Combine boiling water and beef bouillon in a small bowl, whisking until dissolved. Pour into roux skillet and whisk until thickened. Add in spices, seasonings and sour cream. Taste and add more seasoning if desired.
6. 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.
7. Serve over egg noodles, mashed potatoes or, in my case, pesto fettuccine.
8. Enjoy!

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Sweet Onion Pie
Lemon Almond Cookies

Published by ashsinthekitchen

Home cook, gardener and lover of life!

One thought on “Swedish Meatballs

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