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    Swedish Meatballs

    Savory, tender, and smothered in sauce, these are the Best Swedish Meatballs you will ever eat! Serve these alongside some creamy mashed potatoes for a comforting and satisfying meal!
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 6

    Ingredients

    • 2 cups white bread, torn into cubes
    • 1/2 cup whole milk
    • 1 lb ground beef
    • 1 lb ground pork
    • 1 large onion, grated
    • 3 cloves garlic, minced
    • 2 large eggs
    • 1/4 cup parmesan cheese
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/4 tsp nutmeg
    • 1/4 tsp all spice
    • 1 tbsp olive oil, for frying the meatballs

    Gravy

    • 4 tbsp unsalted butter
    • 4 tbsp all purpose flour
    • 2 cups beef broth
    • 1/2 cup sour cream, room temperature (see note)
    • 1 tbsp Worcestershire sauce
    • fresh chopped parsley for serving

    Instructions

    • Add bread to a large bowl and pour milk on top. Soak for 5 minutes.
    • Using two forks break up the soaked bread into smaller crumbs.
    • Add the ground beef, pork, grated onion, garlic, eggs, parmesan cheese and spices to a large bowl.
      Using your hands mix to combine making sure not to over mix.
    • Portion out heaping tablespoon size meatballs.
    • Heat olive oil in a large skillet. In batches cook meatballs 2-3 minutes a side or until they are golden brown on both sides. The meatballs won't be fully cooked and will continue to cook in the sauce.
    • Remove the meatballs from the pan and set aside on a plate.

    Gravy

    • To make the gravy start by melting butter in the same skillet the meatballs were cooked in. (No need to wipe the pan down the brown bits add flavor to the gravy!)
      Stir in flour and whisk for 1-2 minutes until the mixture turns a bit more tan in color.
    • Slowly whisk in the beef broth. Add in the sour cream and Worcestershire sauce and whisk until the sauce is smooth and lump free.
    • Add the meatballs back to the pan and simmer for 6-8 minutes or until the meatballs reach and internal temperature of 165 degrees.
      Serve immediately with fresh chopped parsley for garnish!

    Notes

    1. Switch out for different meat! If you prefer, you can make these meatballs with all beef, or half beef and half ground turkey, or all ground turkey.
    2. Make the meatballs into uniform sizes. You want the meatballs to all be about the same size so they cook through at the same rate! Also, make sure not to make them too big or it will take longer for them to cook through.
    3. Use room temp sour cream! Make sure the sour cream is not cold when you add it to the sauce. It can cause the sauce to curdle due to the temperature difference.
    4. Don't over mix the meatball mixture! Mix until everything is just combined- it doesn't have to be perfect. If you over mix, the meat can become tough
    5. Store leftover Swedish meatballs in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through.

    Nutrition Information

    Calories: 649kcalCarbohydrates: 17gProtein: 34gFat: 49gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 207mgSodium: 993mgPotassium: 639mgFiber: 1gSugar: 4gVitamin A: 518IUVitamin C: 3mgCalcium: 180mgIron: 4mg