The Best Swedish Meatballs Recipe

Introduction

Swedish meatballs are a comforting classic known for their tender texture and rich, creamy sauce. This recipe combines ground beef with warm spices and a savory mushroom sauce, making it perfect for a cozy dinner. Serve over your favorite pasta for a delicious meal everyone will love.

Ingredients

• 1 lb lean ground beef (90% lean)
• 1 egg
• ¼ cup onion, chopped
• 2 garlic cloves, minced
• ½ cup Panko breadcrumbs
• ¼ tsp nutmeg
• 2 tbsps fresh parsley, chopped and divided
• Salt and pepper to taste
• 1 tbsp olive oil
• ¾ cup beef broth
• 1 (10 ½ oz) can condensed cream of mushroom soup
• 3 tbsps sour cream
• Freshly cooked pasta

Instructions

1. Step 1: In a medium-sized bowl, mix together the ground beef, egg, onion, garlic, Panko breadcrumbs, nutmeg, one tablespoon chopped parsley, salt, and pepper until well combined.
2. Step 2: Divide the meat mixture into about 20 small balls.
3. Step 3: Heat the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. Transfer them to a plate and pour off any excess fat from the skillet.
4. Step 4: In the same skillet, combine the beef broth, condensed cream of mushroom soup, sour cream, and remaining chopped parsley. Bring to a boil.
5. Step 5: Return the meatballs to the skillet, cover with a lid, and simmer for 5-7 minutes or until the meatballs are fully cooked. Serve over freshly cooked pasta.

Tips & Variations

• For a lighter version, substitute sour cream with Greek yogurt.
• Adding a splash of Worcestershire sauce to the meat mixture enhances the savory flavor.
• Use a mix of ground pork and beef for extra tenderness and flavor.
• Fresh thyme or dill can be added to the sauce for a more authentic Swedish taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce thickens too much. You can also freeze the cooked meatballs and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground pork instead of beef?

Yes, ground pork or a combination of beef and pork works well and can make the meatballs juicier and more flavorful.

Is it necessary to brown the meatballs first?

Browning the meatballs adds flavor and helps them hold together, but you can skip this step if you’re short on time, though the texture and taste may differ slightly.

The Best Swedish Meatballs Recipe

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★★★★★

4.5 from 131 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: Serves 4

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Description

This classic Swedish Meatballs recipe features tender, savory meatballs cooked in a creamy mushroom sauce, perfect for serving over freshly cooked pasta. A comforting and satisfying dish with a rich blend of flavors including nutmeg and fresh parsley.

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Ingredients

Scale 1x2x3x

Meatballs

• 1 lb lean ground beef (90% lean)
• 1 egg
• ¼ cup onion, chopped
• 2 garlic cloves, minced
• ½ cup Panko breadcrumbs
• ¼ tsp nutmeg
• 1 tbsp fresh parsley, chopped (divided)
• Salt and pepper to taste
• 1 tbsp olive oil

Sauce

• ¾ cup beef broth
• 1 (10 ½ oz) can condensed cream of mushroom soup
• 3 tbsps sour cream
• 2 tbsps fresh parsley, chopped (remaining)
• Freshly cooked pasta for serving

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Instructions

1. Prepare the meatball mixture: In a medium-sized bowl, combine the ground beef, egg, chopped onion, minced garlic, Panko breadcrumbs, nutmeg, one tablespoon of chopped parsley, salt, and pepper. Mix until all ingredients are well incorporated to form the meatball mixture.
2. Form the meatballs: Divide the mixture into approximately 20 evenly sized meatballs, rolling each between your hands to create smooth, round balls.
3. Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Once hot, add the meatballs and brown them on all sides, ensuring they develop a nice golden crust. After browning, transfer the meatballs to a plate and discard any excess fat from the skillet.
4. Prepare the sauce: In the same skillet, pour in the beef broth, condensed cream of mushroom soup, sour cream, and the remaining chopped parsley. Stir to combine and bring the mixture to a boil.
5. Simmer the meatballs: Return the browned meatballs to the skillet, cover with a lid, and reduce heat to simmer for 5-7 minutes or until the meatballs are cooked through and the sauce is heated thoroughly.
6. Serve: Plate the meatballs and creamy sauce over freshly cooked pasta of your choice and garnish with additional parsley if desired. Enjoy immediately.

Notes

• Use lean ground beef for a healthier option while maintaining flavor and texture.
• Panko breadcrumbs help give the meatballs a light, tender texture.
• If cream of mushroom soup is unavailable, you can substitute with a homemade mushroom cream sauce or a similar condensed cream soup.
• Simmering with the sauce helps absorb the flavors and keeps meatballs juicy without drying them out.
• Serve with egg noodles, spaghetti, or mashed potatoes for a traditional experience.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Swedish

Keywords: Swedish meatballs, creamy meatballs, ground beef recipe, mushroom sauce, classic Swedish dish, easy meatball recipe