Easy Homemade Swedish Meatballs
Easy Homemade Swedish Meatballs are made from a mixture of beef and pork served in a deliciously rich gravy. Soft and savory with each bite, these made-from-scratch meatballs are made with all-natural ingredients and pack a mouthful of flavor.
Servings 6 Servings
Calories 432kcal
Equipment
Ingredients
- 1 pound Ground
- 1 pound Ground pork
- 1/4 cup Milk
- 1/2 cup Bread crumbs
- 1/2 medium Onion diced
- 2 cloves Garlic finely diced
- 1/2 tablespoon Seasoned salt
- 1 teaspoon Black pepper
- 1/4 teaspoon All spice
- 1 tablespoon Parsley dried
- 1 tablespoon Butter unsalted (to sear meatballs)
- 1 tablespoon olive oil to sear meatballs
Gravy
- 2 tablespoons Butter unsalted
- 1 tablespoon Olive oil if needed
- 1/4 cup All purpose flour
- 2 cups Beef broth
- 1 cup Milk
- 1/4 cup Sour cream
- 1/2 tablespoon Salt
- 1/2 tablespoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Dijon mustard optional
Instructions
- Combine the bread crumbs and the milk in a small bowl. Mix well, until the liquid is absorbed.
- Add ground beef, ground pork, bread crumb mixture, and all remaining ingredients (except the butter and olive oil) to a large bowl and mix until combined well.
- Pinch off about 1-2 tablespoons of meat, and form it into a ball. The meat should be a little smaller than golf ball size. Set the meatball aside on a parchment lined sheet. Continue rolling the meatballs until the meat is gone.
- Heat up a cast iron skillet over medium heat on the stove. Add the butter and olive oil to the skillet.
- Place meatballs in the skillet, and leave about an inch of room in between each one (do not overcrowd the pan). Cook the meatballs for about 2 minutes per side.
- Once the meatballs are browned on each side, remove them and set aside on a cooling rack or bed of paper towels to drain excess grease. Continue cooking the meatballs in batches until they are all done.
- Gravy
- Using the same skillet (do not rinse or clean it out), add the butter. ONLY add the olive oil if there is not much grease left over from the meatballs.
- Gently begin to sift the flour into the oil/butter. Use a whisk to combine the flour with the oil. The flour should absorb most of the oil, and become sort of clumpy.
- Begin to whisk in the beef broth continue whisking until the clumps from the flour are dissolved, and mixture is smooth.
- Slowly pour the milk into the gravy, next add the remaining ingredients.
- Continue whisking the gravy until it is combined well. If the sauce is too thick (use your own judgement here), add more beef broth- one tablespoon at a time.
- Taste for seasoning, add more salt and/or pepper if desired.
- Nestle the meatballs back into the gravy. Change the temperature to low, and cover and simmer the meatballs for 10 minutes.
- Serve over noodles or rice.
Notes
These Swedish meatballs were served over Ziti noodles.
See post for details.
Nutrition
Serving: 1serving | Calories: 432kcal | Carbohydrates: 16g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 96mg | Sodium: 1382mg | Fiber: 1g | Sugar: 1g