All hail the tender, savory, creamy Swedish Meatball!
I grew up eating a lot of Swedish meatballs, and I have to say – Swedish meatball recipes are varied and they all kind of have their own personality. But after testing several ingredient combinations and methods, this is the one that I like best:
Sautéed garlic and onion and cream-soaked bread pulsed into a semi-smooth paste, mixed with ground beef and ground pork with plenty of salt and pepper, browned to golden meatball perfection, baked to tender meatball perfection, and finally rolled around in a rich and creamy, savory, sour cream-based gravy. It is mellow, comforting, and flavorful all at the same time.
The meatballs in and of themselves are a world wonder, but let me fill out the plate for you for what to serve with Swedish meatballs.
- Creamy Mashed Potatoes <– I like these, obviously, because they’re very easy and have so much garlic herb flavor.
- Tangy Cranberry Sauce, for which we use the recipe on the back of the cranberry package.
- Vinegary Cucumber Salad, which seems a little strange at first glance but is so essential for cutting through everything and waking the whole plate up.
Image uploaded.
The Second Best Swedish Meatballs
Swedish Meatballs that are perfectly tender and spiced, served with creamy, savory, tangy gravy. Comfort food at its best!
- Total Time: 30 minutes
Ingredients
Swedish Meatballs:
- 4 slices white bread, no crusts
- 1/2 cup heavy cream
- 2 tablespoons Land O Lakes® Butter, divided
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 egg
- 2 tablespoons brown sugar
- 2 teaspoons salt (more to taste)
- a few shakes of black pepper
Gravy:
- 4 tablespoons Land O Lakes® Butter
- 1/4 cup flour
- 2 cups beef broth
- 8 ounces sour cream
- 1 tablespoon Worcestershire sauce (more to taste)
Instructions
- In a small bowl, soak the white bread in the heavy cream. Heat 1 tablespoon butter in a skillet over medium heat. Add the onion and the garlic; sauté for 5 minutes until softened. Add the soaked bread and the cooked onion / garlic mixture to the bowl of a food processor. Pulse for 10-15 seconds until mostly smooth.
- Add your bread / garlic / onion mixture to a large bowl with the remaining meatball ingredients. Mix well. Roll into meatballs.
- Preheat the oven to 350 degrees. Heat a large skillet over medium heat. Add 1 tablespoon butter; sauté the meatballs in batches, turning occasionally, to get them browned on the outside (the inside doesn’t have to be cooked yet). Transfer browned meatballs to a pan, cover with foil, and bake for 30 minutes until cooked through.
- Gravy time! Wipe the skillet out so it’s clean. Melt the butter. Whisk in the flour; sauté for 2-3 minutes. Add the beef broth, slowly, stirring after each addition. Gradually a smooth sauce should start to form. Stir in the sour cream and season with Worcestershire sauce and extra salt.
- Put meatballs back in the gravy pan and let them get nice and coated. Serve over mashed potatoes, with a cucumber salad and cranberries.
- Prep Time: 15
- Cook Time: 15
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