Swedish Meatballs
This easy meatball recipe starts in the oven, then finishes stovetop in a creamy sauce to make it virtually foolproof! A hint of nutmeg and Worcestershire are the perfect addition to this classic dish!
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Meatball Ingredients:
- yellow onion
- butter
- plain breadcrumbs
- milk
- eggs
- ground pork
- ground beef
- dried parsley
- ground nutmeg
- black pepper
Sauce Ingredients:
- butter
- flour
- beef broth
- heavy cream
- Worcestershire sauce
- sour cream
- salt and pepper to taste
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Preheat oven to 350º F. Begin making the meatball mixture by cutting the top off of the onion (leaving root intact) and grating or finely chopping. Heat 1 Tbsp butter over medium heat in a pan. Add onion to melted butter and cook about 5 minutes until onions are soft and translucent. Remove from heat and cool for a few minutes.
Step 2: In a large bowl, combine beef, pork, breadcrumbs, milk, eggs, parsley, nutmeg, pepper, and cooled onions. Use a wooden spoon to stir until all ingredients are thoroughly combined.
Step 3: Prepare 2 baking sheets and line with a silicone mat or parchment paper. Make 1 inch meatballs by scooping approximately 1 tbsp of meat mixture and rolling into a ball with clean hands. It’s okay if they are not exactly the same size. You should end up with 45-60 meatballs depending on the size. Place meatballs on the sheet and bake at 350º F for 10 minutes. They won’t be done yet, but they’ll finish cooking in the sauce.
Step 4: While meatballs are baking, begin making the sauce by melting 4 Tbsp butter in a large pan over medium low heat. Whisk in flour and continue to whisk. The flour will begin to darken. It’s done when it’s the color of peanut butter or light brown. (This is called a roux and is used as the base for many dishes including gumbo – it can vary in color depending on desired flavor).
Step 5: Carefully whisk in beef stock (go slow to avoid splattering). Bring to a boil then reduce heat to low. Slowly stir in heavy cream and Worcestershire sauce. Stir in sour cream. Salt and pepper to taste. Add meatballs to pan including any remixing juices, cover and cook for 10 minutes or until meatballs are cooked through (at least 165º F).
Tips:
- Serve over egg noodles or with mashed potatoes.
- Serve with jelly (lingonberry or raspberry)
- Make meatballs up to 24 hours ahead of time and store in refrigerator until ready to cook.
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Swedish Meatballs
Ingredients
Meatballs:
- 1 large yellow onion
- 1 Tbsp butter
- ½ cup breadcrumbs
- 2 Tbsp milk
- 2 eggs
- 1 pound ground pork
- 1 ⅓ pound ground beef
- 1 tsp dried parsley
- 1 tsp ground nutmeg
- 1 tsp black pepper
Sauce:
- 4 Tbsp butter
- ⅓ cup flour
- 2 cups beef broth
- ¾ cup heavy cream
- 1 Tbsp Worcestershire sauce
- ¼ cup sour cream
- salt and pepper to taste
Instructions
- Preheat oven to 350º F. Begin making the meatball mixture by grating (or finely chopping) onion. Heat 1 Tbsp butter over medium heat in a pan. Add onion to melted butter and cook about 5 minutes until onions are soft and translucent. Remove from heat and cool for a few minutes.
- In a large bowl, combine beef, pork, breadcrumbs, milk, eggs, parsley, nutmeg, pepper, and cooled onions. Use a wooden spoon to stir until all ingredients are thoroughly combined.
- Prepare 2 baking sheets and line with a silicone mat or parchment paper. Make 1 inch meatballs by scooping approximately 1 tbsp of meat mixture and rolling into a ball with clean hands. It’s okay if they are not exactly the same size. You should end up with 45-60 meatballs depending on the size. Place meatballs on the sheet and bake at 350º F for 10 minutes. They won’t be done yet, but they’ll finish cooking in the sauce.
- While meatballs are baking, begin making the sauce by melting 4 Tbsp butter in a large pan over medium low heat. Whisk in flour and continue to whisk. The flour will begin to darken. It’s done when it’s the color of peanut butter or light brown. (This is called a roux and is used as the base for many dishes including gumbo – it can vary in color depending on desired flavor).
- Carefully whisk in beef stock (go slow to avoid splattering). Bring to a boil then reduce heat to low. Slowly stir in heavy cream and Worcestershire sauce. Stir in sour cream. Salt and pepper to taste. Add meatballs to pan including any remixing juices, cover and cook for 10 minutes or until meatballs are cooked through (at least 165º F).
Notes
- Serve over egg noodles or with mashed potatoes.
- Serve with jelly (lingonberry or raspberry)
- Make meatballs up to 24 hours ahead of time and store in refrigerator until ready to cook.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
