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Servings: 4
Calories: 352kcal
Ingredients
- 16 ounces lean ground beef
- 1 onion diced
- 1 egg
- ¼ cup breadcrumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cup beef stock
- ¼ cup sour cream
- 2 tablespoons Worcestershire sauce
Instructions
- In a bowl, combine the ground beef, onion, egg, breadcrumbs, nutmeg, salt and pepper. We like mixing it first with a spoon until it’s incorporated, then we mix it with our hands, so the mixture is fully combined and soft.16 ounces lean ground beef, 1 onion, 1 egg, ¼ cup breadcrumbs, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon ground nutmeg
- Form and roll the meatballs with your hands - they should be around 1 ½ tablespoons in size.
- Arrange the meatballs in batches in the air fryer basket. Spray with a bit of cooking oil and cook for 7 minutes at 180ºC (350°F). Shake them a bit, and cook them for 5 more minutes.1 tablespoon olive oil
- Heat a skillet to medium, add the butter, and let it melt. Then, add the flour and mix well to form a roux (a thick paste).2 tablespoons butter, 2 tablespoons all-purpose flour
- Once the roux has been formed, add the beef stock and remove it well. Cook for a couple of minutes, or until it thickens.1 ½ cup beef stock
- Add the sour cream and Worcestershire sauce and fully combine. Taste and adjust salt and pepper.¼ cup sour cream, 2 tablespoons Worcestershire sauce
- Serve the meatballs with the sauce, and fresh parsley over mashed potatoes.
Notes
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- Meat: You can use 50/50 ground beef and ground pork instead of ground beef. It adds more fat making it juicier and more flavorful.
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- Sour Cream: If you’re out of sour cream or prefer something different, plain Greek yogurt or even cream cheese can work as a good substitute.
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- Consistent Size: Make sure all meatballs are the same size to cook evenly. A cookie scoop can be a great tool to help you achieve uniformity.
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- Test for Doneness: The safest way to check if the meatballs are cooked is to use a meat thermometer. The internal temperature should reach 165°F (74°C).
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- Adjust the Seasoning: Before you cook all the meatballs, you might want to fry up a small test patty to check the seasoning. Adjust as necessary.
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- Sauce Consistency: If the gravy is too thick, thin it with a little more beef broth. If it's too thin, let it simmer for a few more minutes, or add a touch more flour roux.
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- Add a Splash of Cream: For an even richer sauce, add a splash of heavy cream in addition to the sour cream.
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- Gluten-Free: To make gluten-free Swedish meatballs, simply use gluten-free breadcrumbs and ensure your Worcestershire sauce and beef stock are gluten-free as well.
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- Make Ahead: You can shape the meatballs ahead of time and refrigerate them overnight. Just air fry them when you're ready to eat for best results.
Storage and Reheating Instructions
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- Cool and Airtight: Let the meatballs and sauce cool to room temperature before you pack them away. Store the meatballs and sauce in separate airtight containers.
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- Refrigerate or Freeze: In the fridge, your meatballs will last 3-4 days. If you need to store them longer, they freeze well for up to 3 months. Just make sure they're in a freezer-safe container.
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- Reheating: To reheat, thaw overnight in the fridge if frozen, then warm them in the microwave or back in the air fryer for a few minutes until heated through. If using the microwave, covering them lightly with a wet paper towel can help keep the meatballs moist. The sauce can be reheated in the microwave.
Nutrition
Calories: 352kcal | Carbohydrates: 14g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 770mg | Potassium: 723mg | Fiber: 1g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 4mg
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