Homemade Swedish meatballs smothered in a creamy gravy sauce?  You can make a big batch of these and store them, uncooked, in your freezer for a quick future meal.
Prep time:  
Cook time:  
Total time:  
Serves: 4
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 2 pounds “meatloaf mix” (ground beef, pork and veal mixed together)
  • ½ cup panko bread crumbs
  • 2 large egg yolks
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • Gravy:
  • ¼ cup unsalted butter
  • ? cup all-purpose flour
  • 4 cups beef stock
  • ¾ cup sour cream
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Heat 1 tablespoon olive oil in a large pan over a medium heat. Add onion, and saute, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. In a large bowl, combine ground beef, ground 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.
  3. Roll the mixture into 1¼-to-1½-inch meatballs, forming about 24 meatballs.
  4. 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.
  5. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  6. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  7. Serve warm, garnished with parsley, if desired. Serve on mash!
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