Creamy Swedish Meatballs


There is nothing more satisfying than a huge bowl of Swedish meatballs in a rich creamy sauce and you don’t have to go to Ikea to enjoy them!!! Meatballs are easy to make and so very quick and I can assure you no-one will be far away from licking their plate.  Swedish meatballs should always be served with a sticky jam that has a sour note,  like Loganberry or Cranberry. I’m not sure why the go together, they just do and I like to serve mine on a mound of white or brown rice.  There are many variations of this recipe,  but here is one of my favourites.  Also I like a nice crisp cold white to go with this feast so maybe a sauvignon Blanc or unoaked Chardonnay Enjoy ;0)

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4 servings


2 tablespoons olive oil, divided
1 onion, diced
500g minced beef
500g minced pork
1/2 cup Panko*
2 large egg yolks
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Sea salt and freshly ground black pepper, to taste
FOR THE sauce
1/4 cup unsalted butter
1/3 cup all-purpose flour
4 cups beef stock
3/4 cup sour cream
Sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
In a large bowl, combine minced beef, minced pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store















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