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These classic Swedish meatballs are a timeless comfort food, perfect for cozy family dinners or holiday gatherings. Made with a blend of ground beef and veal, they are seasoned with aromatic nutmeg, paprika, and onion for deep, savory flavor. The meatballs are pan-fried to golden perfection before being simmered in a luxurious gravy made with butter, flour, broth, and sour cream. The result is tender, juicy meatballs coated in a silky, slightly tangy sauce. Serve over mashed potatoes or egg noodles for a hearty, satisfying meal that feels like a warm hug.
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Swedish Meatballs
Description
These classic Swedish meatballs are a timeless comfort food, perfect for cozy family dinners or holiday gatherings. Made with a blend of ground beef and veal, they are seasoned with aromatic nutmeg, paprika, and onion for deep, savory flavor. The meatballs are pan-fried to golden perfection before being simmered in a luxurious gravy made with butter, flour, broth, and sour cream. The result is tender, juicy meatballs coated in a silky, slightly tangy sauce. Serve over mashed potatoes or egg noodles for a hearty, satisfying meal that feels like a warm hug.Ingredients
Directions
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Soak the soft bread crumbs in milk until they are completely softened and have absorbed the liquid.
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Melt 1 tablespoon of butter in a small saucepan over medium-low heat; add the minced onion and cook gently for 3 minutes until softened and translucent.
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In a large mixing bowl, combine the softened bread crumb mixture, the cooked onion, and the ground beef or veal.
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Add the beaten eggs, salt, pepper, nutmeg, paprika, and concentrated meat extract to the meat mixture.
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Mix the ingredients thoroughly by hand or with a spoon until the mixture is very smooth, uniform, and light in texture.
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Dust your hands lightly with flour to prevent sticking, then shape the meat mixture into small, bite-sized balls.
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Melt the remaining 3 tablespoons of butter in a large frying pan or skillet over medium heat.
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Add the meatballs to the pan in batches if necessary, and fry them, turning occasionally, until they are golden brown on all sides.
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Remove the browned meatballs from the pan and set aside on a plate.
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In the same pan, add the concentrated meat extract (if not already added to meat) and the 3 teaspoons of flour; stir well to create a roux and cook for 1 minute.
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Gradually whisk in the water and a few grains of pepper, stirring constantly to prevent lumps.
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Cook the sauce, stirring constantly, until it thickens to a gravy consistency.
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Reduce the heat to very low and let the gravy simmer gently for 5 minutes to cook out the raw flour taste.
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Stir in the sour cream, adding a rounded tablespoon at a time and stirring thoroughly until each addition is fully blended before adding the next, to prevent curdling.
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Return the cooked meatballs to the pan with the gravy, cover the pan, and simmer very gently for 10 minutes to allow the flavors to meld.
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Transfer the meatballs and gravy to a deep serving dish or casserole.
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Sprinkle with minced parsley just before serving.
Nutrition Facts
- Amount Per Serving
- Calories 1202.3kcal
- % Daily Value *
- Total Fat 54.7g85%
- Saturated Fat 23.6g119%
- Cholesterol 455.9mg152%
- Sodium 1850.0mg78%
- Total Carbohydrate 104.0g35%
- Dietary Fiber 9.9g40%
- Sugars 7.7g
- Protein 72.1g145%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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