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Swedish Meatballs
Swedish meatball and gravy recipe makes tender ground pork meatballs in cream gravy.
Course
Main Course
Cuisine
Swedish
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
servings
Calories
509
kcal
Author
Kate @ I Heart Eating
Ingredients
Meatballs
2
slices
fresh white bread
1/4
cup
milk
2
tablespoons
butter
divided
1/2
cup
finely chopped yellow or white onion
1
teaspoon
kosher salt
1
pound
ground chuck
1/2
pound
ground pork
1
large egg yolk
1/2
teaspoon
black pepper
1/2
teaspoon
ground allspice
1/4
teaspoon
grated nutmeg
Sauce
2
tablespoons
butter
1/4
cup
all-purpose flour
1 ½
cups
beef broth
1/2
cup
heavy cream
1/4
cup
sour cream
1
teaspoon
Dijon mustard
Salt and pepper to taste
Parsley
optional
US Customary
-
Metric
Instructions
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch saute pan over medium heat, melt 1 tablespoon of the butter.
Add the onion and a pinch of salt, and cook until onions are soft, about 4-5 minutes.
In a large bowl, combine the bread/milk mixture, ground beef, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions.
Using a 1.5 tablespoon cookie scoop, portion out meatballs.
Heat the remaining tablespoon butter in the now-empty saute pan over medium-low heat.
Working in batches, add the meatballs and saute until golden brown on all sides, about 7-10 minutes.**
Remove the meatballs to a platter and tent with aluminum foil.
Once all of the meatballs are cooked, decrease the heat to low, and melt 2 tablespoons butter.
Add the flour to the pan, and cook until lightly browned, whisking regularly, about 1 minute.
Gradually add the beef stock and cream, and whisk until sauce begins to thicken.
Stir in sour cream and dijon mustard and cook until sauce begins to simmer.
Season to taste with salt and pepper.
Add the meatballs back to the skillet, and simmer for 1-2 minutes.
Serve over egg noodles topped with fresh parsley, if desired.
Notes
If you use the ends of the loaf of bread, you will need 1/3 cup milk instead.
You don't want to overcrowd the pan because the meatballs will steam instead of brown.
It's important to just simmer the beef stock/cream mixture and the sour cream mixture. If you boil the gravy once you'd added dairy, it can separate.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
509
kcal
|
Carbohydrates:
11
g
|
Protein:
23
g
|
Fat:
41
g
|
Saturated Fat:
19
g
|
Cholesterol:
165
mg
|
Sodium:
708
mg
|
Potassium:
505
mg
|
Sugar:
1
g
|
Vitamin A:
650
IU
|
Vitamin C:
1.2
mg
|
Calcium:
83
mg
|
Iron:
2.4
mg