Swedish Meatballs

3 from 3 votes

Fill up with a hearty serving of Swedish meatballs! This savory recipe combines ground beef and pork to make a flavorful meatball that is smothered in a super delicious gravy.

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Main Course

Cuisine: American, Swedish

Keyword: beef, meatballs, pork

Servings: servings

Calories: 599kcal

Author: Kasey Schwartz

Equipment

Large saute pan
Mixing bowl
Rubber spatula
Baking sheet pan
whisk

Ingredients

Meatball

1 Tablespoon unsalted butter
1 medium onion minced
1 pound ground beef
1 pound ground pork
2/3 cup breadcrumbs
2 egg yolks
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon nutmeg
2 Tablespoons canola oil

Gravy

3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
2 cups beef stock
1/4 cup full-fat sour cream
Kosher salt and pepper to taste
1 pound egg noddles cooked
2 Tablespoons fresh parsley chopped

Instructions

In a saute pan, heat the butter over medium heat until hot. Add the onions and cook until soft, about 5 minutes. Set aside to cool.
1 Tablespoon unsalted butter, 1 medium onion
In a large mixing bowl, add the onions, ground beef and pork, breadcrumbs, yolks, salt, pepper, and nutmeg. Mix thoroughly with your (clean) hands until well mixed and combined. Roll into 1 ½” meatballs and set aside. You should end up with 20-25.
1 pound ground beef, 1 pound ground pork, 2/3 cup breadcrumbs, 2 egg yolks, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon nutmeg
In a large saute pan, heat the oil until hot. Add the meatballs, in batches, and cook on all sides until browned, about 6-7 minutes. Remove to a baking sheet lined with paper towels to drain. Repeat until finished.
2 Tablespoons canola oil
For the gravy, add the butter to a pan over medium heat until melted. Add the flour and whisk. Cook for 2 minutes. Add the beef stock and whisk constantly until thickened, about 7-8 minutes. Stir in the sour cream, season to taste, and add the meatballs. Reduce to a simmer and cook for 10-12 minutes or until the meatballs are fully cooked and gravy is thick.
3 Tablespoons unsalted butter, 3 Tablespoons all-purpose flour, 2 cups beef stock, 1/4 cup full-fat sour cream, Kosher salt and pepper to taste
Serve over egg noodles. Garnish with chopped parsley.
1 pound egg noddles, 2 Tablespoons fresh parsley

Nutrition