Description
These cozy Swedish meatballs are made with seasoned ground beef, simmered in a creamy, buttery gravy that’s rich, savory, and perfect for weeknight dinners or special occasions.
Ingredients
- 2 pounds ground beef
- 1 large egg
- ½ cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Pepper to taste
- 2 tablespoons olive oil (for frying)
- ¼ cup butter (½ stick)
- ⅓ cup flour
- 3 cups beef broth
- ½ teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup full-fat sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- In a large bowl, combine ground beef, egg, panko, salt, garlic powder, onion powder, allspice, nutmeg, and pepper. Mix gently and form into 1¼ to 1½ inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to brown all sides. Transfer to a plate.
- Pour off most of the fat from the skillet, leaving browned bits. Reduce heat to medium, melt the butter, and stir in the flour. Cook until golden.
- Slowly whisk in beef broth until smooth. Add Dijon mustard and Worcestershire sauce.
- Return meatballs to the skillet and simmer for 10 minutes until cooked through and sauce thickens.
- Remove from heat and stir in sour cream. Season with salt and pepper and garnish with chopped parsley. Serve hot.
Notes
- Use heavy cream instead of sour cream for an extra silky sauce.
- Grated onion can be added to the meat mixture for more moisture and flavor.
- Fresh herbs like dill or thyme can enhance the flavor profile.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Reheat gently over low heat to prevent the sauce from separating.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 490
- Sugar: 2g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
