These Swedish Meatballs are the mother of all meatballs in an epic creamy gravy. These savory and delicious meatballs are perfectly seasoned and spiced a hint of nutmeg and allspice. They're great served over noodles or creamy mashed potatoes.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dinner, Main Course
Keyword: meatballs, meatballs and gravy, Swedish food, swedish meatballs
Soak the bread. Add the bread to a large mixing bowl along with the milk and toss. Set aside to let the bread soak up the milk for a couple minutes.
Combine meatball ingredients. Add the ground meat, grated onion, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the bread. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
Cook the meatballs. Melt the 2 tablespoons of butter in a large skillet over medium heat and add another tablespoon of olive oil to the skillet. Add the meatballs and fry until golden all around, about 7 minutes. If your skillet isn't big enough to fit all the meatballs, you will have to do this in batches. Transfer the meatballs to a plate.
Make gravy. Melt the 3 tablespoons of butter in the same skillet you used for frying the meatballs. Stir and scrape all the pan drippings. Add the flour to the pan and whisk well. Add the broth and continue whisking. Season with salt and pepper and other spices if preferred. Cook for a couple minutes until the gravy thickens from the flour. Whisk in the sour cream.
Add the meatballs to the gravy. Bring the gravy to a boil then add the meatballs to it and cook for another 10 minutes, stirring occasionally to ensure meatballs don't stick to bottom of pan.
Garnish and serve. Garnish with fresh parsley and serve over noodles or Mashed Potatoes.
- Nutritional information is for meatballs and gravy only.
- This recipe will work with any type of ground meat.
- Recipe should yield about 35 meatballs.
- Baking directions: Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375°F for 25 minutes until golden brown.
- To freeze the meatballs and gravy, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to two months.
- Refrigerate leftovers in an airtight container for up to 3 or 4 days.
- Make-ahead: Prep the meatballs and fry them as instructed, then refrigerate them in an airtight container for up to 4 days. When ready to serve make the gravy and reheat the meatballs in the gravy, right before serving.
- For leaner meatballs use ground chicken or turkey or a combination of both.
- You can also sub the sour cream with heavy cream or yogurt if you're looking for more of a reduced fat version of gravy.
Serving: 1serving | Calories: 397kcal | Carbohydrates: 11g | Protein: 27g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 367mg | Potassium: 523mg | Fiber: 1g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg