Swedish Meatballs Recipe
Tender homemade Swedish meatballs are pan-seared until golden brown, then simmered in a rich, creamy gravy that's absolutely perfect served over buttery mashed potatoes.
Ingredients
- 1 Pound Ground Beef
- 1 Ppound Ground Pork
- 2 Eggs
- 1 Cup Italian Seasoned Breadcrumbs
- ½ Cup Milk
- ¼ Cup Fresh Parsley, chopped
For The Sauce
- ¼-1/2 Cup Oil, canola or vegetable
- 4 Tbs Butter
- ¼ Cup Flour
- 2 Cups Beef Broth
- ½ Cup Heavy Cream (room temperature)
- ⅓ Cup Sour Cream (room temperature)
- 2 Tbs Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- Salt and Pepper to taste
- 2 Tbs Garlic Powder (divided)
Instructions
- In a large bowl, add the ground beef, pork, eggs, breadcrumbs, milk onion, parsley, salt, pepper and half of the garlic powder. Mix everything together until it’s evenly combined. Do not over mix the meatballs. They will become dense not fluffy.
- Roll them into small meatballs about 2.5 inches big and set them aside.
- In a large lipped skillet, heat a little oil over medium high heat and add the meatballs. Working in batches, pan fry the meatballs on all sides until they are golden brown. When done, remove them from the pan and set them aside.
- Add the butter and flour to the same pan that you fried the meatballs in and whisk them together for about 3 minutes.
- slowly whisk in the beef broth, heavy cream and sour cream.
- Add the Worcestershire sauce, Dijon mustard, salt, pepper and the rest of the garlic powder and whisk everything together until it’s nice and smooth.
- Add the meatballs back into the pan and cover them in sauce. Turn the heat down to low and let the meatballs simmer in the sauce for about 5 minutes.
- Garnish with more parsley, serve over mashed potatoes and enjoy!