Go Back
Swedish Meatballs and sauce over egg noodles, topped with parsley.
Print

Swedish Meatballs

These homemade Swedish Meatballs feature tender from-scratch meatballs that are simmered in a rich, creamy sauce. Made with simple ingredients, these meatballs are a perfect comforting dinner, served over egg noodles or mashed potatoes.
Course Main Dish
Cuisine Swedish
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 477kcal
Author Deborah Harroun

Ingredients

Meatballs:

  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large eggs
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup finely chopped onion
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Sauce:

  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups beef broth
  • 1 cup heavy cream
  • 1 tablespoon worcestershire sauce
  • Salt and pepper to taste
  • Fresh parsley for serving
  • Cooked egg noodles or mashed potatoes optional

Instructions

  • In a large bowl, combine the ground beef, ground pork, eggs, breadcrumbs, parmesan cheese, onion, garlic, and all of the spices. Gently mix (I find this is easiest with clean hands), until the mixture is fully combined.
    1 pound ground beef, 1 pound ground pork, 2 large eggs, 1/2 cup panko breadcrumbs, 1/4 cup finely grated parmesan cheese, 1/4 cup finely chopped onion, 1 clove garlic, 1 teaspoon salt, 1/2 teaspoon dried oregano, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 teaspoon black pepper
  • Form the mixture into meatballs about 2 tablespoons each. (I like to use a spring loaded scoop.) Use lightly wet hands to roll them into a ball.
  • Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook for a few minutes, turning them as they brown. You only need to brown the outsides - the meatballs will not be fully cooked through at this point. Remove the browned meatballs and continue to brown until you have browned all of the meatballs.
    1 tablespoon olive oil
  • Reduce the heat to medium. To the same skillet, melt the butter. Once melted, whisk in the flour and cook for a minute or two.
    1/4 cup butter, 1/2 cup all-purpose flour
  • Whisk in the beef broth and cook for a few minutes, until the sauce starts to thicken. Whisk in the cream, then the Worcestershire sauce. Season the gravy with salt and pepper to taste.
    3 cups beef broth, 1 cup heavy cream, 1 tablespoon worcestershire sauce, Salt and pepper
  • Add in the meatballs. Stir to cover with sauce, then simmer the meatballs for 15-20 minutes, or until the meatballs are cooked through.
  • Serve over egg noodles or mashed potatoes, topped with parsley, if desired.
    Fresh parsley, Cooked egg noodles or mashed potatoes

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 11g | Protein: 27g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 140mg | Sodium: 805mg | Potassium: 302mg | Fiber: 0g | Sugar: 1g