Swedish Meatballs

Prep:

Start by adding the milk to the breadcrumbs in a small bowl, stirring well and setting it aside to soak for about 10 minutes. This allows the breadcrumbs to absorb the milk and thicken up so they act as a binder for the meatballs and keep them nice and tender.

Season a pound of ground beef with salt, pepper, garlic powder, onion powder, and paprika. Grate half of an onion and squeeze out the excess moisture before adding it to the ground beef along with the soaked breadcrumbs, Worcestershire sauce, shredded parmesan cheese, and chopped parsley. Combine this mixture well making sure everything is evenly distributed, then form into evenly sized balls. Size them however you like but try to make them as even as possible so the cooking process is consistent and every meatball finishes at the same time.

Cooking:

Sear the meatballs in a medium heat skillet on all sides until they are about three quarters of the way cooked through. They do not need to be fully done at this point because they will finish cooking in the gravy. Once they have a nice crust on all sides, remove them from the pan and set them aside.

To the same pan, add in the butter and chopped onions, cooking until they are fragrant before adding in the chopped garlic. Continue cooking until the onions are translucent and the garlic is nice and aromatic.

Add in the flour and stir it into the garlic and onions, letting it cook for about a minute so it loses that raw flour taste. Pour in the beef broth and stir while scraping the bottom of the pan to deglaze and incorporate all of that fond that built up from searing the meatballs. Bring the mixture to a simmer and let it start to thicken.

Season with salt, pepper, and Dijon mustard, stirring everything together well. The Dijon adds a subtle tanginess that really rounds out the flavor of the gravy without being overpowering.

Go in with the heavy cream and stir to combine, then add the meatballs back into the pan. Bring everything to a light simmer and let the gravy reduce to your preferred thickness while the meatballs finish cooking through in the sauce.

Finish with freshly chopped parsley and a generous sprinkle of shredded parmesan on top.

TIPS AND TRICKS:

-Do not skip the step of soaking the breadcrumbs in milk. This technique is called a panade and it is what keeps the meatballs moist and tender on the inside. Without it, the meatballs can turn out dense and dry.

-Grating the onion instead of chopping it is a game changer for meatballs. It gives you all of that onion flavor evenly distributed throughout the meat without any chunks, and the moisture from the grated onion helps keep the meatballs juicy.

-Make sure you squeeze the excess moisture out of the grated onion before adding it to the meat mixture. If you leave too much liquid in, the meatballs will have a hard time holding their shape and can fall apart during searing.

-When searing the meatballs, resist the urge to move them around too much in the pan. Let them sit and develop a crust on one side before rolling them to the next. This gives you that beautiful golden brown exterior that adds so much flavor.

-If your gravy is too thick after the meatballs finish cooking, add a splash of beef broth to thin it out. If it is too thin, let it simmer a little longer uncovered to reduce and thicken up to your liking.

WHAT TO SERVE WITH THIS:

-Egg noodles are a classic pairing with Swedish meatballs and they soak up that creamy gravy perfectly. A wide egg noodle gives you the best surface area to catch all of that sauce in every bite.

-Mashed potatoes are another excellent option that turns this into an incredibly comforting and filling meal. The creamy potatoes with the rich gravy and tender meatballs is a combination that is hard to beat.

-If you want something lighter on the side, steamed green beans or roasted broccoli add a nice freshness and color to the plate that balances out the richness of the gravy.

FREQUENTLY ASKED QUESTIONS:

Can I use a mix of ground beef and pork?

Absolutely. A combination of ground beef and ground pork is actually a very traditional way to make Swedish meatballs. The pork adds extra moisture and a slightly different flavor that works really well. I would recommend a 50/50 split if you want to try it.

Can I bake the meatballs instead of pan searing them?

You can bake them on a lined sheet pan at 400 degrees for about 15-20 minutes until they are browned. However, pan searing gives you those browned bits in the pan that become the foundation for the gravy, so I would recommend searing if possible for the best flavor.

How do I know when the meatballs are fully cooked?

After simmering in the gravy for about 10-15 minutes, the meatballs should be fully cooked through. If you want to be sure, you can check the internal temperature with a thermometer and you are looking for 165 degrees. They should feel firm but still have a slight give when you press on them.

Can I make these ahead of time?

These meatballs actually taste even better the next day once the flavors have had time to develop. Store the meatballs and gravy together in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop over low heat, adding a splash of beef broth or cream if the gravy has thickened up too much.

Can I freeze Swedish meatballs?

Yes, they freeze really well for up to 2-3 months. You can freeze the meatballs and gravy together or separately depending on your preference. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally until everything is warmed through.