The best Swedish Meatball recipe you will make! A perfect meatball is simmered in a delicious homemade sauce/gravy and served over mashed potatoes, egg noodles or rice.This is WAY better than the Ikea Swedish Meatballs.
1small onion very finely diced -(if you don't like an onion texture you can grate the onion)
1Tbsp.fresh parsley chopped
1 ½tsp.kosher salt
¼cupplus 1 tablespoon all purpose flour
1 ½tsp.Dijon mustard
Mashed Potatoes, Rice or Egg Noodles for serving
In a medium sized bowl, combine the beaten eggs and the panko breadcrumbs and let sit for 2-3 minutes to soften.
Add in the diced onion, garlic, parsley, allspice, nutmeg, salt, pepper, ground beef and ground pork. Using clean hands or a large spoon, mix until thoroughly combined.
Roll the mixture into 1 ½ inch meatballs (you will have approx. 30 meatballs). Set meatballs aside.
In a large skillet heat the 1 Tbsp. olive oil over medium heat. Add half the meatballs and cook turning continuously until brown on each side and cooked through (depending on how cold your meat/meatballs are this can take about 10 minutes).
Transfer the meatballs to a plate and cover tightly with foil.
Repeat with the remaining meatballs.
If there is a lot of extra grease, wipe the skillet clean so your sauce is not overly greasy. Now add 4 Tbsp. butter to the skillet and melt over medium heat .
Add the flour to the melted butter and whisk until it turns golden brown (about 1-2 minutes).
Slowly whisk in the beef broth and heavy cream. Add the Worcestershire sauce, Dijon mustard, salt and pepper and bring to a simmer. Simmer, whisking occasionally, until the sauce starts to thicken (approx. 10-15 minutes).Be patient this can take, what feels like, a long time! But it will thicken beautifully into a glossy sauce.However if you like it thicker your can add a beurre manie, 1 tablespoon softened butter mashed together with 1 tablespoon flour, whisk it in and simmer for 1 minute.
Once the sauce is thick enough to coat a spoon, add the meatballs and any accumulated juices back into the skillet and simmer for another 5-10 minutes.
Serve over egg noodles, mashed potatoes or rice.
To freeze the meatballs prepare and brown completely, then freeze individually on a rimmed baking tray. Once frozen solid move to a freezer safe baggie and keep for 3 months.
I don't recommend freezing the sauce/gravy because of the cream content. It can tend to separate after freezing. Instead make the gravy when you remove the meatballs for serving.
To reheat the meatballs from frozen: place in a 350 degree oven on a parchment lined baking sheet for 20 minutes, or until warmed through. Then simmer in the gravy on the stove top.
To reheat the meatballs thawed: place the meatballs in the fridge overnight to thaw. Prepare the sauce/gravy and then simmer the meatballs in the sauce until heated through- approx. 15 minutes.
Mashed Potatoes: my favorite way to serve Swedish Meatballs is over a big bowl of creamy mashed potatoes. Here are two AMAZING recipes to choose from: