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Swedish Meatballs - so tender with a flavorful gravy. Serve over noodles or rice. the-girl-who-ate-everything.com

Swedish Meatballs

These Swedish Meatballs are pork and beeg meatballs that are so tender and topped with a flavorful gravy that is good over pasta or rice.

Course Main Course
Cuisine Swedish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 18 meatballs

Ingredients

  • 2 slices white bread , toasted and crumbled
  • 1/2 cup heavy cream
  • 1 teaspoon butter
  • 1 small onion , minced
  • 2/3 pound ground beef
  • 1/3 pound finely ground pork
  • 1 egg
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Gravy:

  • 1 tablespoon butter
  • 1/4 cup chicken broth (can use beef broth as well)
  • 3 tablespoons all-purpose flour , or as needed
  • 2 cups beef broth , or as needed
  • 1/2 cup sour cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown and is soft.
  3. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, and allspice. Lightly mix in the bread crumbs and cream.
  4. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
  5. Bake in the preheated oven until the meatballs are tender, about 20-40 minutes. Remove meatballs and place in a serving dish.
  6. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs over pasta or rice.
  7. Make ahead tip: Keep meatballs warm in a slow cooker with gravy and stir in sour cream before serving.

Recipe Notes

You can use 1/2 pound beef and 1/2 pound pork instead of 2/3lb and 1/3lb. I don't notice a difference in taste.

Make ahead tip: Place meatballs in the slow cooker with the gravy if eating later. Stir in sour cream before serving.

This doubles easily!