Swedish Meatballs in Sauce

Swedish meatballs are those crazy delicious ground beef meatballs in a rich and creamy gravy sauce. These little beauties are so family-friendly and make for a no-fuss meal on a busy weeknight! Even better, you can serve them solo, over egg noodles, or with mashed potatoes.

Makes 12-16 meatballs

Course Main

Cuisine Swedish

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 182kcal

Author Imma

Ingredients

1 pound (453.6g) ground beef
¼ cup (12.5g) Panko bread crumbs
1 tablespoon (4g) parsley, chopped
¼ teaspoon (0.60g) ground allspice
¼ teaspoon (0.50g) ground nutmeg
¼ cup (29g) onion, finely chopped
1 teaspoon (5g) garlic, minced
¾ teaspoon (4g) salt
1 teaspoon (2g) black pepper
1 egg
1 tablespoon (15ml) olive oil

Swedish Sauce

3 tablespoon (42g) butter
3 tablespoon (30g) flour
2 cup (500ml) beef broth
¼ cup (60g) heavy cream
2 teaspoon (10g) garlic powder
2 teaspoon (10g) thyme (optional)
1 tablespoon (17g) Worcestershire sauce
1 teaspoon (5g) Dijon mustard
¼ cup (57.5g) sour cream
Salt and pepper, to taste

Instructions

Swedish Meatballs

Combine ground beef, Panko, parsley, allspice, nutmeg, onion, garlic, salt, pepper, and egg in a medium-size mixing bowl. Mix well using a spatula until thoroughly combined.
Roll the meat mixture into 12 large or 16 small meatballs.
Heat oil in a large skillet or cast iron pan over medium-high heat.
Add the meatballs in batches and cook, turning continuously until brown on each side and cooked throughout.

The Swedish Cream Sauce

Add butter to the skillet. Once it melts, add the flour and whisk until it turns brown and smooth.
Slowly stir in beef broth and heavy cream, cook for about a minute.
Add garlic, thyme, Worcestershire sauce, and Dijon mustard. Slowly stir until the sauce comes together.
Add the sour cream and stir until the sauce is even throughout.
Bring sauce to a boil and simmer until it starts to thicken, 5-7 minutes.
Time for a taste test! Add salt and pepper as needed.
Add the meatballs back to the skillet and simmer them in the sauce for another 1-2 minutes.
Garnish with parsley and serve over egg noodles, mashed potatoes, or rice.

Notes

You can go all ground pork like I do or a 50-50 pork and beef ratio. You can even make this with ground chicken or turkey!
Panko breadcrumbs are a Japanese variety of breadcrumbs with a light, airy, and delicate texture that helps it beautifully crisp as it cooks. Furthermore, panko breadcrumbs actually ABSORB LESS oil than the usual breadcrumbs.
For a lower-carb option, you may replace Panko breadcrumbs with almond meal.
If you’re watchful with your calorie intake, you can replace heavy cream with reduced-fat cream. Half and half would work, too, but be careful NOT to bring it to a boil, or it may separate.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used in the recipe.

Nutrition