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.
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.
Freezing
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.
Notes
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:
If you do not like a slight onion texture in your meatballs you can grate the onion. You will still get the flavor but not the extra texture.
Don't skip the panade in your meatballs. It keeps them nice and juicy!
If you like your sauce a little thicker, whisk in a beurre manie (1 tablespoon softened butter mixed with 1 tablespoon flour) and let the sauce simmer for 1 minute.
Don't make the meatballs any larger than 1 ½ inches, or they will struggle to cook through in the skillet.