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Easy Swedish Meatballs are a great choice when you want a simple, yet filling dinner for your family. The meatballs are tender and delicious, served over a mound of noodles or mashed potatoes with a dreamy, creamy sauce. Did I hear Comfort Food? You bet I did! Comfort Food Deluxe!
If you browse this recipe site, you’ll find several recipes for meatballs. Italian Meatballs. Barbecue Meatballs. German Meatballs. And now Swedish Meatballs. Why so many meatballs? And what makes them different or the same?
Types of Meatballs
The easiest explanation for meatballs is what they are served with, what type of sauce is used, how big they are, and also the ingredients that go into them.
Most of my meatball recipes are baked in the oven, but I cooked these Swedish Meatballs on the stove in a skillet. Mostly because I first made them in the summer (I didn’t want to heat the house with my hot oven), but also for the delicious bits of meat left in the skillet (fond) that I used in the creamy gravy. So good! Are you drooling yet?
Ingredients for Easy Swedish Meatballs
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Instructions for this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Using a knife and cutting board, dice the sweet onion. Prepare the beef bouillon cubes with boiling water to make the beef broth. Set aside until ready to make the sauce.
Make the Meatballs
Place the lean ground beef and ground pork sausage in a large bowl.
I like to buy Oldham’s Country Sausage (16 g fat), or William’s Sausage (11 g fat). Both are lower in fat than most on the market and have a lovely mild flavor that I like in my recipes.
Add to this the buttermilk, seasoned bread crumbs, large egg, diced onion, dried parsley, kosher salt, garlic powder, allspice, freshly ground nutmeg, and freshly ground black pepper. Mix together with a long-handled wooden spoon or your hands until everything is fully combined.
Using a large spoon or a large cookie scoop, form the mixture into meatballs that are approximately 1 1/2-inches and place on a baking sheet.
As you’ll notice in the above photo, I placed the meatballs directly into the hot skillet, but making them ahead would have been even faster.
Melt butter and olive oil in a large skillet on medium-low heat. Place meatballs in the skillet, and try not to crowd them too much. Cook 18-20 minutes until they are cooked through on all sides, turning every 3-4 minutes. Transfer meatballs to a baking pan and cover with aluminum foil to keep warm.
Prepare Egg Noodles
At this time you’ll want to prepare the egg noodles, as it doesn’t take long to complete the cream sauce. Or if you’re serving mashed potatoes, start making them at the same time or before the meatballs.
Use your favorite egg noodles for this recipe and make according to package directions. I like to use the curly style egg noodles or Amish noodles for this dish.
Make the Cream Sauce
Add 3-4 tablespoons butter to the skillet and sauté the diced onions until tender, about 3-4 minutes on medium-low heat.
Sprinkle all-purpose flour into the butter and onions and stir to make a roux. Add the prepared beef broth, half and half cream, sour cream, and Worcestershire sauce. Stir or whisk to combine.
Reduce heat to low and season with kosher salt and freshly ground black pepper. Add in the cooked meatballs. Simmer on low until the sauce has thickened, carefully stirring with a wooden spoon, approximately 5-8 minutes.
Serve this dish over prepared egg noodles and/or mashed potatoes. This recipe will serve 6-8 people.
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Easy Swedish Meatballs
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Meatballs
- 1 pound lean ground beef (80/2)
- 1 pound ground pork sausage
- 1/2 cup buttermilk
- 1/2 cup Italian breadcrumbs
- 1 large egg
- 1/2 cup sweet onion (minced or diced)
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg (freshly ground, if possible)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
Cream Sauce
- 4 tablespoons butter
- 1 cup sweet onion (diced)
- 1/4 cup all-purpose flour
- 1 cube beef bouillon cubes + 1 cup water (or beef broth)
- 1 cup half and half cream
- 1 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- fresh parsley for garnish
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
- Using a knife and cutting board, dice the sweet onion for the meatballs and the sauce.
- Prepare the beef bouillon cubes with boiling water to make the beef broth. Set aside until ready to use.
Make the Meatballs
- Place the lean ground beef and ground pork sausage in a large bowl.
- Add to this the buttermilk, seasoned breadcrumbs, large egg, 1/2 cup diced onion, dried parsley, kosher salt, garlic powder, allspice, freshly ground nutmeg, and freshly ground black pepper. Mix together with a long-handled wooden spoon or your hands until everything is fully combined.
- Using a large spoon or a large cookie scoop, form the mixture into meatballs that are approximately 1 1/2-inches and place on a baking sheet.
- Melt butter and olive oil in a large skillet on medium-low heat. Place meatballs in the skillet, and try not to crowd them too much. Cook 18-20 minutes until they are cooked through on all sides, turning every 3-4 minutes. Transfer meatballs to a baking pan and cover with aluminum foil to keep warm.
- At this time you'll want to prepare the egg noodles, as it doesn't take long to complete the cream sauce. Also, if you are serving mashed potatoes, start making them at the same time or before the meatballs.Use your favorite egg noodles for this recipe and make according to package directions. I like to use the curly style egg noodles or Amish noodles for this dish.
Prepare the Cream Sauce
- Add 3-4 tablespoons butter to the skillet and saute the remaining diced onions until tender, about 3-4 minutes on medium-low heat.
- Sprinkle the all-purpose flour into the butter and onions and stir to make a roux. Add the prepared beef broth, half and half cream, sour cream, and Worcestershire sauce. Stir or whisk to combine.
- Reduce heat to low and season with kosher salt and freshly ground black pepper. Add in the cooked meatballs. Simmer on low until the sauce has thickened, carefully stirring with a wooden spoon, approximately 5-8 minutes.
- Serve over prepared egg noodles and/or mashed potatoes. This recipe will serve 6-8 people.
Notes
Nutrition
