Swedish Meatballs

Prepare to have your taste buds engaged! This recipe for Swedish Meatballs produces a wonderfully flavorful meal that is well worth the effort. This recipe can be made with just ground beef, but it comes alive with a mix of beef and lamb (or beef, lamb and pork!). The addition of nutmeg and allspice with a slight hint of cinnamon really warms up the flavors and deepens the creamy gravy augmented with sour cream. Are you intrigued now? If so, let’s get to it!

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Swedish Meatballs

Ingredients

For the meatballs:
12 oz ground beef (or 8 oz ground beef and 4 oz ground lamb or pork)
½ onion, finely diced or grated
½ tsp allspice
½ tsp nutmeg
½ tsp summer savory
¼ tsp cinnamon
¼ tsp paprika (optional)
¼ tsp black pepper
¼ tsp salt
⅓ cup panko crumbs
1 egg, slightly beaten
4 tsp butter, divided
1 tsp olive oil
For the sauce:
1 tbsp butter
2 tbsp flour
¾ cup beef stock
½ cream
¼ cup sour cream
Optional:
½ cup fresh crimini mushrooms, sliced

Instructions

In a saute pan, melt the butter over medium heat and sweat the onions until translucent.
Set aside the onions to cool.
In a large bowl, add the meat, spices, egg, onions, and panko.
Using your hands, mix the ingredients thoroughly being careful not to overmix/overwork the meat.
Begin forming the meatballs by pinching off some meat and gently rolling the ball with your palms. The optimal size is approximately 1 inch in diameter.
In a large skillet, heat the remaining butter and olive oil over medium/medium high heat. When the butter stops foaming, begin placing the meatballs in the pan and brown them, being careful when turning so they do not break.
When all the meatballs are browned (they do not have to be cooked all the way through, we will finish them in the gravy), remove them from the pan.
If the butter/olive oil is not burnt, add the butter, reducing the heat to medium.
(If using fresh mushrooms, saute them at this step and set aside to be added later with the meatballs.)
When melted, add the flour and stir to create a simple roux.
Cook the roux until about the color of coffee with cream, then add the beef stock.
Stir the stock and roux well to combine and create the base sauce.
Bring the sauce to a simmer before adding the cream.
Stir to combine and when simmering lightly, add the meatballs (and mushrooms if using).
Allow the meatballs to gently simmer for 15 - 20 minutes.
Add the sour cream in portions around the pan and stir to combine.
Taste and add salt and pepper as needed.

Notes

This meal can be served with rice, egg noodles, and even mashed potatoes.

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4 COMMENTS

Mike Burkhalter | 26th Oct 16

This was really a fun dish to prepare. I wish I had doubled the recipe, because it went fast. The spices gave these meatballs a very delicious and sophisticated flavor. I served it over fettuccine and it worked great.
- Kent | 27th Oct 16
  
  Thanks for the feedback Mike! I am very happy you enjoyed the recipe!
Kimberly Punt | 13th Feb 17

Kent, I finally cooked this! Was fabulous. My dinner party was a huge success (my first dinner party on my own). The spices definitely make this stand apart. I doubled the meat and quadrupled the sauce (a trick I learned from Eric, always double the sauce….) I had no leftovers as they all took them home……will definitely cook this again. Thanks, Kimmie
- Kent | 13th Feb 17
  
  That is wonderful Kim! I am glad this recipe was a hit for you!