Moist and tender Swedish meatballs covered in a creamy gravy sauce. These flavorful meatballs make a delicious weeknight dinner that the whole family will love.
Prep Time: 25 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 50 minutesminutes
Servings: 6
Ingredients
Meatballs
1poundlean ground beef (could sub with half ground pork)
For serving: Cooked noodles, Mashed potatoes, or Fresh parsley
Instructions
Meatballs
Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick spray.
In a large bowl, mix the beef, egg, breadcrumbs, parmesan, onion, garlic, nutmeg, salt, and pepper with your hands until just combined, being careful not to overmix. Add 1 to 2 Tablespoons water, as needed, to keep mixture moist.
Using a medium cookie scoop or a spoon, portion the mixture onto the baking sheet. Using your hands, shape each portion into 1 1/2-inch balls. Return to the baking sheet.
Bake uncovered, turning halfway through, 17 to 20 minutes, or until no longer pink in the center.
Gravy
While the meatballs are cooking, make the roux. In a skillet, melt the butter over medium heat until bubbling. Slowly whisk in the flour and cook 3 minutes, or until caramel in color. Stir in the Worcestershire sauce. Slowly whisk in the broth until smooth. Add more flour, if needed, to thicken, or more broth to thin.
Remove from heat and whisk in the sour cream. Season with salt and pepper.
Add the meatballs to the sauce and let simmer an additional minute. Serve over egg noodles or mashed potatoes. Top with fresh parsley, if desired.
Notes
Cooking meatballs on skillet: You can also cook the meatballs in a pan with 2 Tablespoons oil over medium-high heat 7 to 10 minutes, or until cooked through.Substitutions: You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic and onions.For juicier meatballs: If I have pork on hand, I like to use 1/2 pound ground beef and half pound ground pork. Storage: Store in a covered container in the fridge for up to 3 days.Freeze: I recommend freezing the meatballs before adding them to the sauce. Cream sauces don't tend to freeze and reheat well, so it would be best to make the sauce the day you're ready to serve.
Bake meatballs according to directions and allow to cool.
Place the baking sheet in the freezer and allow to freeze for 60 minutes.
Once frozen, transfer to a freezer-safe container.
When ready to use, thaw in the refrigerator overnight or defrost in the microwave. Bake in the oven at 325°F for 8 to 10 minutes, or until warm.