Classic Swedish Meatballs
Yield: 2
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A comforting dish featuring small, perfectly seasoned meatballs with a rich, savory gravy.
Ingredients
For the Meatball Mixture:
Choose ONE option for Binding:
For the Sauce:
Instructions
Have fun while you are cooking!
- Prepare the Meatball Base: Preheat your oven to 375°F. In a blender, combine the egg, chopped onion, minced garlic, and milk (if using Option A) and blend until smooth.
- Form the Meat Mixture: Add the ground meat, nutmeg, allspice, parsley, salt & pepper mix, and your chosen binder (breadcrumbs/milk or cornstarch) to the egg mixture. Mix gently until just combined; do not overmix.
- Roll Meatballs: Roll the mixture into similar-sized, approximately 25-gram meatballs. This should yield 12 to 13 meatballs.
- Brown the Meatballs: Heat 1 Tbsp of extra virgin olive oil in an oven-safe pan and place it over medium heat. Add the meatballs and sear them for 2-3 minutes to brown them evenly on all sides.
- Finish Cooking in Oven: Transfer the pan to the preheated oven and bake for 12 minutes. Carefully remove the pan and transfer the cooked meatballs to a plate; set them aside. Reserve the pan (with the remaining fat and pan drippings) for the sauce.
- Sauté Onions: Place the pan back on the stovetop over medium-low heat. Add the 25 g of slivered onions and cook until they are golden brown.
- Thicken and Deglaze: Stir in the 1 T of rice flour, incorporating it with the fat and onions to form a roux, scraping the bottom of the pan as you mix. Pour in the 60 g sherry, thoroughly scraping the bottom of the pan to lift all the flavorful browned bits (fond) and incorporate the liquid.
- Simmer and Finish the Sauce: Add the 1/4 cup of beef broth and bring the sauce to a boil. Stir in the 1 T (30 g) of sour cream until the sauce is smooth and creamy.
- Combine and Serve: Return the cooked meatballs to the pan and bring the sauce back to a gentle boil to warm them through. Serve the meatballs topped with the gravy immediately.
Chef Notes
Gluten-Free Option: Using rice flour in the roux (step 7) and cornstarch as the binder (Option B) makes this recipe entirely gluten-free.
Serving Suggestion: Traditionally served with mashed or boiled potatoes and a side of tart lingonberry preserves, or over egg noodles. Add a side of your favourite sauteed garlic green vegetables like green beans, spinach, or broccoli.
Nutrition Facts
Calories
547Fat
32 gSat. Fat
10 gCarbs
33 gFiber
2 gNet Carbs
31 gSugar
3 gProtein
25 gSodium
548 mgCholesterol
168 mgIron
4 mgPhosphorus
278 mgModifiers: unlock with a paid membership | Healthy quick info: unlock with a paid membership
Helpful resources: Food safety guidelines | Storage chart | 4 Steps to Food Safety | Leftovers
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