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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, ¼ teaspoon ground nutmeg, ½ teaspoon pepper
- Form and roll the meatballs with your hands - they should be around 1 ½ tablespoons in size.
- Heat a non-stick skillet to medium-high and add the olive oil.1 tablespoon olive oil
- Cook the meatballs, moving them frequently, until they are golden on every side. Reserve.
- In the same skillet, 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 mix 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
- Bring back the meatballs, reduce the heat to low, and cook for about 10 more minutes, or until the meatballs are fully cooked.
- Serve the meatballs with fresh parsley over mashed potatoes.
Notes
- Meat: Using a mix of ground beef and ground pork gives the meatballs a juicier, more flavorful result. You can also opt for ground turkey to make turkey meatballs.
- Breadcrumbs: Opt for panko breadcrumbs for a lighter texture. Soaking them in a bit of milk can make your meatballs even more tender.
- Sour Cream: If you're avoiding dairy or just don't have sour cream on hand, you can use Greek yogurt or even a dairy-free sour cream alternative. Just be sure to add it at the end of cooking to prevent curdling. You can also use heavy cream to make it richer.
- Don't Overmix: Mix your meat ingredients just until they're combined. Overworking the meat can make your meatballs tough.
- Uniform Size: Use a small scoop or spoon to measure out your meatballs. This ensures they cook evenly and look neat when served.
- Browning: Don’t skip browning the meatballs. It helps hold the meatballs together. Plus, it adds a delicious depth of flavor and an appetizing golden color.
- Simmer Gently: Let the meatballs simmer gently in the gravy. Boiling them too vigorously can cause them to fall apart.
- Make Ahead: Prepare the meatballs and even the sauce ahead of time. Store them separately in the fridge, then simply reheat and combine when you're ready to serve.
- Gluten-Free: You can make gluten-free Swedish meatballs by using gluten-free breadcrumbs and ensuring your beef stock and other ingredients are gluten-free.
Storage and Reheating Instructions
- Cool: Allow the meatballs and gravy to cool to room temperature before you store them.
- Refrigerate: Store them in an airtight container in the refrigerator for up to three days.
- Freeze: For longer storage, freeze the meatballs and gravy together in freezer-safe containers or bags. They'll keep well for up to three months.
- Reheating: Warm them gently on the stove or in the microwave, stirring occasionally to keep the gravy smooth and evenly heated. Adding a splash of beef broth can help loosen the gravy if it’s too thick.
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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