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.
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, panko breadcrumbs (plain or seasoned), 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
*Unless otherwise indicated, all butter used on this recipe site is salted.