Make delicious Swedish meatballs at home with this easy copycat recipe made with meatballs pan-fried until juicy and tender then simmered in a rich sauce.
HOW TO MAKE SWEDISH MEATBALLS
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Start by whisking panko breadcrumbs and milk in a small bowl. Give it about 10 minutes; you’ll want the panko to soak up all the milk.
Step 2 – In a large skillet, warm a tablespoon of olive oil over medium heat. Toss in diced yellow onions, then cook and stir until they turn translucent. Add a dash of minced garlic and chopped oregano, cooking for just a minute more.
Step 3 – Take the skillet off the heat and let it cool for a few minutes.
Step 4 – In a large bowl, combine the sautéed onion mix, breadcrumb mixture, ground beef, ground pork, egg yolk, allspice, and nutmeg. Use a spatula (or just your hands) and stir everything together until well mixed.
Step 5 – As the skillet heats up again, have a large plate ready. Scoop up a tablespoon of the meat mixture and roll it into a ball. The trick is to press gently as you roll; it helps the meatballs hold their shape. Once the meatball is formed, place it on the nearby plate. Repeat this step until all the meat mixture has been used.
Step 6 – Place the meatballs in the skillet, cooking them in batches of 10. Keep stirring until they’re browned on all sides. A little tip: tilt the skillet occasionally to help the meatballs roll around and brown evenly. Once the meatballs are done cooking, transfer them to a bowl and cover it with a paper towel to keep them warm.
Step 7 – If there’s more than a tablespoon of olive oil left in the skillet, just use a paper towel to soak up the excess.
Step 8 – Melt unsalted butter in the skillet and whisk in all-purpose flour. Keep whisking until the flour absorbs the butter and turns a tan color.
Step 9 – Slowly add beef broth, letting the flour absorb it before adding more. Continue until all the broth is in.
Step 10 – Pour in heavy whipping cream and stir until well combined.
Step 11 – Add Worcestershire sauce, Dijon mustard, salt, and pepper. Bring it to a simmer and let it bubble for about 5 minutes.
Step 12 – Add the cooked meatballs back into the skillet and cover. Let them simmer in the gravy for about 10 minutes. Cut into one meatball to make sure there’s no pink left. If needed, cook for an additional 3-5 minutes.
Step 13 – Serve and enjoy!
INGREDIENTS
Meatballs
- 1/4 cup panko breadcrumbs, flavor of your choice
- 1/4 cup milk
- 2 tablespoons olive oil, divided, plus more as needed
- 1/3 cup diced yellow onion
- 1 teaspoon fresh minced garlic
- 1 tablespoon fresh chopped oregano, optional
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 egg yolk
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
Gravy
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy whipping cream
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
