Swedish Meatballs
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(138)
Ingredients
6 servings
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- ½ cup Panko*
- 2 large egg yolks
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 4 cups beef broth
- ¾ cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Step 2
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg, and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Step 3
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
Step 4
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Step 5
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Step 6
Serve immediately, garnished with parsley, if desired.
Step 7
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Chef's notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Adapted from Jo Cooks.
