Swedish Meatballs
Directions
- 1Place the torn bread into a large bowl and pour milk on top and soak for 5 minutes.
- 2Break up the soaked break into smaller crumbs using two forks.
- 3Add the ground beef, pork, grated onion, garlic, eggs, parmesan cheese and spices to a large bowl and mix to combine using your hands. Make sure not to over mix.
- 4Portion out heaping tablespoon sized meatballs.
- 5Heat olive oil in a large skillet. In batches, cook meatballs 2-3 minutes a side or until they are golden brown on both sides. The meatballs won’t be fully cooked and will continue to cook in the sauce.
- 6Remove the meatballs from the pan and set aside on a plate.
- 7To make the gravy, start by melting butter into the same skillet the meatballs were cooked in. Don’t wipe the pan out, since the brown bits stuck to the pan add a lot of flavor to this sauce! Stir in the flour and whisk for 1-2 minutes until the mixture turns more tan in color.
- 8Slowly whisk in the beef broth. Add in the sour cream and Worcestershire sauce and whisk until the sauce is smooth and lump free.
- 9Add the Swedish meatballs back to the pan and simmer for 6-8 minutes or until the meatballs reach an internal temperature of 165 degrees. Serve immediately with fresh chopped parsley for garnish!
Ingredients
- 2 cups white bread, torn into cubes
- 0.5 cup whole milk
- 1 lb ground beef
- 1 lb ground pork
- 1 large onion, grated
- 3 cloves garlic, minced
- 2 large eggs
- 0.25 cup parmesan cheese
- 1 tsp salt
- 0.5 tsp pepper
- 0.25 tsp nutmeg
- 0.25 tsp all spice
- 1 tbsp olive oil, for frying the meatballs
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 2 cups beef broth
- 0.5 cup sour cream, room temperature
- 1 tbsp Worcestershire sauce
- fresh chopped parsley for serving
Equipment
large bowltwo forkslarge skillet
Tips
- Switch out for different meat! If you prefer, you can make these meatballs with all beef, or half beef and half ground turkey, or all ground turkey.
- Make the meatballs into uniform sizes. You want the meatballs to all be about the same size so they cook through at the same rate! Also, make sure not to make them too big or it will take longer for them to cook through.
- Use room temp sour cream! Make sure the sour cream is not cold when you add it to the sauce. It can cause the sauce to curdle due to the temperature difference.
- Don’t over mix the meatball mixture! Mix until everything is just combined- it doesn’t have to be perfect. If you over mix, the meat can become tough
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