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5 from 1 vote

Swedish Meatballs

Move over IKEA, these homemade Swedish meatballs are smothered in a homemade gravy that's quite honestly better than doing a maze at the furniture store to get these!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 24 meatballs
Author: Julie Chiou

Ingredients 

  • 1 pound (454 g) ground beef you can use 80/20 or 85/15 or 90/10
  • 1 cup (60 g) panko breadcrumbs
  • 1 egg
  • 1 tablespoon freshly minced parsley
  • ¼ cup (40 g) white onion finely diced
  • ½ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the sauce:

  • 3 tablespoons (42 g) unsalted butter
  • ⅓ cup (42 g) all-purpose flour
  • 2 cups (473 ml) low-sodium beef broth
  • 2 tablespoons soy sauce
  • ½ cup (118 ml) heavy cream
  • 1 teaspoon Dijon mustard

Instructions

  • Add the beef, breadcrumbs, egg, parsley, onion, allspice, salt and pepper to a large bowl and stir to combine then form the meat into 2-inch balls.
    1 pound ground beef, 1 cup panko breadcrumbs, 1 egg, 1 tablespoon freshly minced parsley, ¼ cup white onion, ½ teaspoon ground allspice, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
  • Heat a large skillet over medium heat and coat the bottom in vegetable or olive oil.
  • Cook the meatballs in the skillet for 5-6 minutes and move around as they cook to prevent burning.
  • Remove them from the pan and set aside for later.
  • Add the butter and flour to the pan, whisk and let it cook for about 2 minutes or until it lightly browns.
    3 tablespoons unsalted butter, ⅓ cup all-purpose flour
  • Pour in the beef broth and soy sauce, whisk to combine and let it simmer for 4-5 minutes or until it thickens.
    2 cups low-sodium beef broth, 2 tablespoons soy sauce
  • Whisk in the heavy cream and Dijon mustard and continue simmering as it thickens for about 2 minutes.
    ½ cup heavy cream, 1 teaspoon Dijon mustard
  • Turn the heat off and add the meatballs back to the pan.
  • Gently stir to combine and serve over egg noodles or mashed potatoes and garnish with freshly minced parsley.

Notes

These meatballs can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1 meatball | Calories: 100 kcal | Carbohydrates: 4 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 31 mg | Sodium: 207 mg | Potassium: 112 mg | Fiber: 1 g | Sugar: 1 g

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