Description
Discover the secret to making authentic Swedish meatballs from scratch with our foolproof recipe. Learn how to achieve tender, flavorful meatballs at home today!
Ingredients
- – 2 tbsp (30 ml) olive oil, divided in half
- – ½ cup (120 g) yellow onion, finely diced
- – 2 cloves garlic, minced
- – ½ cup (60 g) panko breadcrumbs
- – ¼ cup (25 g) grated Parmesan cheese
- – 1 large egg, whisked
- – 1/3 cup (80 ml) milk
- – 1 tsp (5 ml) salt
- – 1/4 tsp (1 ml) oregano
- – 1/4 tsp (1 ml) ground allspice
- – 1/4 tsp (1 ml) ground nutmeg
- – 1/4 tsp (1 ml) pepper
- – ¾ lb. (340 g) ground beef, 80% lean
- – 4 tbsp (60 g) butter
- – 4 tbsp (30 g) all-purpose flour
- – 2 cups (480 ml) beef broth
- – 1 cube chicken bouillon, see notes
- – 2 tsp (10 ml) Worcestershire sauce
- – 1 tsp (5 ml) Dijon mustard, can sub mustard powder
- – 1 tsp (5 ml) dried parsley
- – ½ cup (120 ml) sour cream, at room temperature
Instructions
- Warm half of the olive oil in a large skillet with high sides over medium heat. Introduce the finely chopped onions and minced garlic, and allow them to soften for 5 minutes. Remove from heat and let them cool.
- In a large mixing bowl, combine the breadcrumbs, Parmesan, beaten egg, milk, the cooled onion and garlic mixture, salt, oregano, allspice, nutmeg, and pepper. Carefully mix in the ground beef until everything is evenly distributed, being cautious not to over-mix to prevent tough meatballs.
- Shape the mixture into meatballs about 1 ½ inches in diameter and place them on a plate. Using a small cookie scoop can help ensure uniform size. Chill the meatballs in the refrigerator for at least 15 minutes or up to overnight, covering them if storing overnight.
- While the meatballs are chilling, mix the beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a large measuring cup with a spout. Set this mixture aside.
- Heat the remaining olive oil in a large skillet set to medium-high heat.
- In batches, brown the meatballs, ensuring there is enough space around each one to easily turn them with a spoon, browning on all sides for about 1 minute per side. Once browned, remove them from the skillet and set aside. Add more oil or reduce heat slightly as needed during the cooking process.
- In the same skillet over medium heat, melt the butter. Use a silicone spatula to scrape and clean the skillet’s bottom. Add the flour and stir continuously for 2 minutes until it starts to brown.
- Gradually add the beef broth mixture, stirring the entire time. Bring the mixture to a boil, then lower to a simmer.
- In a medium bowl, place the sour cream. Add about ¼ cup of the sauce from the skillet into the bowl, stirring until thoroughly mixed. Blend this mixture back into the sauce over low heat until fully incorporated.
- Return the meatballs, along with any collected juices, to the skillet. Spoon the sauce over the meatballs. Heat them through on low heat for 10-15 minutes or until they are fully cooked, partially covering the skillet. Finish with a garnish of fresh parsley and serve with mashed potatoes or egg noodles.
Notes
- For a more flavorful broth, opt for beef broth with a higher fat content.
- Chill the meatball mixture before shaping to maintain their shape during cooking.
- Prepare the meatballs in advance and refrigerate them until ready to cook for time-saving convenience. Adjust the sauce seasoning to your liking before adding the meatballs.
