Melt-in-your-mouth beef and pork meatballs coated in a creamy gravy. We guarantee these are the best Swedish Meatballs you'll ever eat.
- 1/4 yellow onion
- 1 1/2 teaspoons olive oil
- 1/2 pound 85% lean ground beef
- 1/2 pound ground pork
- 1 egg
- 6 tablespoons panko bread crumbs
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ground mustard
- 1 teaspoon salt
- black pepper
- 1 tablespoon olive oil
- nonstick cooking spray
- 1 1/2 tablespoons butter
- 3 tablespoons all purpose flour
- 1 1/3 cups beef broth
- 1/2 teaspoon Worcestershire sauce
- 1 dash nutmeg
- 1/2 teaspoon salt
- black pepper
- 1/4 cup sour cream
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper.
- Mince the onion.
- Set a skillet over medium-high heat and pour in 1 1/2 teaspoons of olive oil. Once the oil is shimmering, add the minced onion. Cook the onion, stirring frequently, for 5-6 minutes, or until softened and beginning to brown.
- Transfer the onions to a large mixing bowl. Add the beef, pork, egg, panko, nutmeg, allspice, ground mustard, salt, and black pepper, to taste. Using clean hands, work the ingredients together until they are thoroughly combined.
- Roll the meat mixture into balls about 1” in diameter, or 1.5 oz. each.
- Set large skillet over medium-high heat. Spray with nonstick cooking spray, and pour 1 Tablespoon of olive oil. Once the oil is shimmering, add the meatballs to the skillet. Sear the meatballs, flipping them occasionally with a rubber spatula, for 2-4 minutes, until they are golden brown on all sides. Transfer the meatballs to the baking sheet.
- Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the meatballs for 10 minutes, until slightly undercooked, as they will finish cooking in the sauce.
- Pour the excess fat from the skillet but do not rinse or wipe it out. Set the skillet over medium heat and add the butter. Once melted, add the flour. Whisk to thoroughly combine. Continue whisking for 1-2 minutes, until the roux turns slightly golden and begins to smell toasty.
- Slowly stream the beef broth into the pan while continuing to whisk. Add the Worcestershire sauce, dash of nutmeg, 1/4 tsp. salt, and black pepper, to taste. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
- Once the sauce is bubbling, whisk in the sour cream. Allow the sauce to simmer over medium heat, whisking occasionally, for about 10-12 minutes, or until it is reduced and somewhat thickened. Add more salt and black pepper, if needed.
- Remove the baking sheet from the oven.
- Transfer the meatballs into the skillet, and stir with a rubber spatula to coat with the sauce. Simmer the meatballs in the sauce for 4-5 minutes, or until cooked through.
- Transfer the meatballs to a large bowl and serve immediately.