Swedish Meatballs Savory Gravy (Print Version)
# Ingredients:
→ Meatballs
01 -
2 tablespoons olive oil, divided
02 -
½ cup yellow onion, finely diced
03 -
2 cloves garlic, minced
04 -
½ cup panko breadcrumbs
05 -
¼ cup Parmesan cheese
06 -
1 large egg, whisked
07 -
1/3 cup milk
08 -
1 teaspoon salt
09 -
¼ teaspoon oregano
10 -
¼ teaspoon ground allspice
11 -
¼ teaspoon ground nutmeg
12 -
¼ teaspoon pepper
13 -
¾ pound ground beef, 80% lean
14 -
½ pound ground pork
→ Sauce
15 -
4 tablespoons butter
16 -
4 tablespoons flour
17 -
2 cups beef broth
18 -
1 cube chicken bouillon
19 -
2 teaspoons Worcestershire sauce
20 -
1 teaspoon Dijon mustard
21 -
1 teaspoon dried parsley
22 -
½ cup sour cream, at room temperature
# Instructions:
01 -
Heat ½ of the olive oil in a large high-walled skillet over medium heat. Add the finely diced onion and garlic. Soften for 5 minutes, then set aside and let cool.
02 -
In a large bowl, combine breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onion/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat without overworking it.
03 -
Roll into 1 ½-inch meatballs and place on a plate. Chill for 15 minutes or up to overnight. Cover if chilling overnight.
04 -
Combine beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley in a large measuring cup. Set aside.
05 -
Heat the remaining olive oil in a large skillet over medium-high heat. Brown meatballs in batches, leaving space for easy rotation. Brown for about 1 minute per side, then set aside.
06 -
Melt the butter in the same skillet over medium heat. Use a silicone spatula to clean the skillet bottom. Stir in the flour and cook for 2 minutes, stirring continuously.
07 -
Gradually add the beef broth mixture, stirring continuously. Bring to a boil, then reduce to a simmer. In a bowl, mix ¼ cup of sauce with sour cream, then stir the mixture back into the skillet over low heat.
08 -
Add meatballs back to the skillet along with any plate juices. Spoon sauce over them, cover partially, and simmer on low heat for 10-15 minutes or until cooked through.
09 -
Garnish with fresh parsley and serve over mashed potatoes or egg noodles.
# Notes:
01 -
Ensure the sour cream is at room temperature to prevent curdling.
02 -
For a substitute, heavy cream can replace sour cream in the recipe.
03 -
A combination of ground beef, pork, and veal can be used for varied flavor.