Swedish Meatballs Recipe

Introduction

Swedish Meatballs are a comforting classic known for their tender texture and creamy sauce. This dish combines savory ground beef with warm spices, served perfectly over pasta for a satisfying meal.

Ingredients

• 1 lb lean ground beef (90% lean)
• 1 egg
• ¼ cup onion, chopped
• 2 garlic cloves, minced
• ½ cup Panko breadcrumbs
• ¼ tsp nutmeg
• 2 tbsps fresh parsley, chopped and divided
• Salt and pepper to taste
• 1 tbsp olive oil
• ¾ cup beef broth
• 1 (10 ½ oz) can condensed cream of mushroom soup
• 3 tbsps sour cream
• Freshly cooked pasta

Instructions

1. Step 1: In a medium-sized bowl, mix together the ground beef, egg, onion, garlic, Panko breadcrumbs, nutmeg, one tablespoon of chopped parsley, salt, and pepper until well combined.
2. Step 2: Divide the mixture into about 20 meatballs.
3. Step 3: Heat the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. Transfer them to a plate and pour off any excess fat from the skillet.
4. Step 4: In the same skillet, add the beef broth, condensed cream of mushroom soup, sour cream, and the remaining chopped parsley. Bring the mixture to a boil.
5. Step 5: Return the meatballs to the skillet, cover with a lid, and simmer for 5-7 minutes, or until fully cooked. Serve the meatballs and sauce over freshly cooked pasta.

Tips & Variations

• For an extra touch of flavor, add a splash of Worcestershire sauce or Dijon mustard to the meat mixture.
• Use a mixture of ground beef and pork for juicier meatballs.
• To make the sauce richer, stir in a bit more sour cream just before serving.
• Serve over mashed potatoes or rice instead of pasta for variety.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. For longer storage, freeze the meatballs and sauce separately for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular breadcrumbs instead of Panko?

Yes, regular breadcrumbs will work, but Panko breadcrumbs provide a lighter texture to the meatballs.

Is it necessary to brown the meatballs before simmering?

Browning adds flavor and helps seal in the juices, but if you’re short on time, you can cook them directly in the sauce—just expect a slightly different texture and taste.

Swedish Meatballs Recipe

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★★★★★

4.7 from 106 reviews

Classic Swedish Meatballs made with lean ground beef, flavorful spices, and a creamy mushroom sauce, simmered to perfection and served over freshly cooked pasta. This comforting dish combines tender meatballs with a rich sauce for a satisfying meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: About 20 meatballs, serving 4 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Swedish

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb lean ground beef (90% lean)
• 1 egg
• ¼ cup onion, chopped
• 2 garlic cloves, minced
• ½ cup Panko breadcrumbs
• ¼ tsp nutmeg
• 1 tbsp fresh parsley, chopped (divided)
• Salt and pepper to taste

Sauce & Cooking

• 1 tbsp olive oil
• ¾ cup beef broth
• 1 can (10½ oz) condensed cream of mushroom soup
• 3 tbsps sour cream
• Freshly cooked pasta, for serving

Instructions

1. Prepare the meatball mixture: In a medium-sized bowl, combine the ground beef, egg, chopped onion, minced garlic, Panko breadcrumbs, nutmeg, one tablespoon of chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
2. Form the meatballs: Divide the meat mixture into about 20 equal portions and roll each portion into a small ball to form the meatballs.
3. Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Once browned, transfer the meatballs to a plate and pour off any excess fat from the skillet.
4. Make the sauce: In the same skillet, add the beef broth, condensed cream of mushroom soup, sour cream, and the remaining chopped parsley. Stir the mixture to combine and bring it to a boil over medium heat.
5. Simmer the meatballs: Return the browned meatballs to the skillet with the sauce. Cover the skillet with a lid and reduce the heat to a simmer. Cook for 5-7 minutes or until the meatballs are fully cooked through and the sauce has thickened slightly.
6. Serve: Serve the Swedish meatballs hot over freshly cooked pasta, spooning extra sauce over the top for a delicious finish.

Notes

• Using lean ground beef helps reduce excess fat while keeping the meatballs moist.
• Panko breadcrumbs provide a light texture but can be substituted with regular breadcrumbs if needed.
• Be sure not to overcook the meatballs; simmering for 5-7 minutes after browning ensures they stay tender.
• Serve immediately over pasta, rice, or mashed potatoes for a complete meal.
• Fresh parsley adds brightness, but dried parsley can be used if fresh is unavailable (use about 1 tsp dried).

Keywords: Swedish meatballs, creamy mushroom sauce, ground beef recipe, comfort food, easy dinner