Swedish Meatballs

Square image overhead of plated meatballs on plate with mashed potatoes.

These easy Swedish Meatballs are tender beef and pork meatballs slow cooked in a rich, creamy gravy for the ultimate cozy comfort food dinner.

Course Main Course

Cuisine Swedish

Keyword swedish meatballs

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 525kcal

Author Jason Decker

Ingredients

Meatballs:

½ pound lean ground beef
½ pound ground pork
1/4 cup panko breadcrumbs
1 large egg lightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
10 cracks fresh black pepper
Pinch ground allspice
pinch ground nutmeg
pinch ground cinnamon
2 tablespoons vegetable oil for frying

Sauce:

2 cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
10 cracks fresh black pepper
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoon cornstarch
3 tablespoons water
Fresh chopped parsley for garnish optional

Instructions

In a large bowl, place all of the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, pepper, all spice, nutmeg, and cinnamon. Mix together well, roll into 2 tablespoons-sized balls.
½ pound lean ground beef, ½ pound ground pork, 1/4 cup panko breadcrumbs, 1 large egg, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 10 cracks fresh black pepper, Pinch ground allspice, pinch ground nutmeg, pinch ground cinnamon
In a large skillet over medium heat, fry the meatballs in the vegetable oil until golden brown on all sides. You will need to do this in batches, do not crowd to pan. Place the meatballs on a paper-towel lined plate to drain any excess oil.
2 tablespoons vegetable oil for frying
Place the browned meatballs in the slow cooker.
Whisk together the beef stock, Worcestershire sauce, dijon, salt, and pepper in a small bowl.
2 cups beef stock, 1 tablespoon Worcestershire sauce, 1 teaspoon dijon mustard, 1/2 teaspoon kosher salt, 10 cracks fresh black pepper
Pour the sauce over the meatballs. Cook on low for 4-6 hours or high 2-3 hours, until meatballs are cooked through or until the desired tenderness is reached.
Take meatballs out and set them aside.
Add the sour cream and heavy cream directly to the slow cooker, whisk to combine. In a small bowl mix together the cornstarch and water. Whisk the cornstarch slurry into the sauce. Cook on high uncovered for 15 minutes until thickened. Taste, adjust seasoning if necessary.
1/2 cup sour cream, 1/2 cup heavy cream, 2 tablespoon cornstarch, 3 tablespoons water
Place meatballs back in the sauce to keep warm. Serve over mashed potatoes or egg noodles. Garnish with parsley, optional.
Fresh chopped parsley for garnish

Notes

Nutritional value is for the meatballs and sauce only.
These can be served as an appetizer, just roll into smaller meatballs.
You can cook the sauce in a pan separately if you'd like and your over meatballs in slow cooker.
Sauté some onions, peppers, and/or mushrooms and place them in the pot with the meatballs.
These can be served over lots of things such as rice, noodles, you can eat plain or whatever you love, the possibilities are endless.
This recipe can easily double this recipe to serve more people.
If you don't have panko breadcrumbs, regular can be substituted.
These can be frozen, see my tips above.
You can cook these on low for 4-6 hours or high 2-3 hours.

Nutrition