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Swedish Meatballs

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Are Swedish Meatballs an appetizer or main course? I guess it really depends on the person, or maybe just the circumstances around why you are making Swedish Meatballs in the first place! Since I am still in the middle of an appetizer obsession, I blame the upcoming holiday season, that is the version that I am sharing with you today.

These Swedish Meatballs are cooked to perfection and coated in a thick and creamy pan gravy for the perfect appetizer or family meal! cookingwithcurls.com

These Swedish Meatballs are cooked to perfection and coated in a thick and creamy pan gravy that may just cause a traffic jam at your next party!!

This Swedish Meatball recipe is perfect as an appetizer at a dinner party, or served as a family meal! cookingwithcurls.com

How do you make Swedish Meatballs from scratch?

Mix the beef, pork, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce, egg and milk together in a large bowl…..

Mix the meatball ingredients together in a large bowl cookingwithcurls.com

Cover with plastic wrap and refrigerate for two hours…..

Chill the meatball mixture for two hours cookingwithcurls.com

Scoop the mixture and roll into tablespoon sized balls…..

Scoop the mixture and roll into balls cookingwithcurls.com

Heat the oil in a large skillet over medium-low heat. Add the meatballs and cook until no longer pink…..

Cook the meatballs in a large skillet cookingwithcurls.com

Remove the meatballs from the skillet and keep warm.

Mix the flour, paprika, salt, and pepper together in a small bowl. Add the seasoned flour to the skillet and cook over low heat, stirring until the mixture is smooth and bubbly…..

Add the seasoned flour to the skillet cookingwithcurls.com

Slowly pour in the warm chicken stock. Bring to a boil stirring constantly and scraping the browned bits off the bottom of the skillet…..

Add the chicken stock and scrape the bottom of the skillet to deglaze cookingwithcurls.com

Simmer and stir for one minute until thickened.

Reduce heat to low and stir in the yogurt or sour cream, stirring until thoroughly combined and smooth…..

Stir in the yogurt cookingwithcurls.com

Return the meatballs to the skillet. Gently toss the meatballs in the sauce until thoroughly coated…..

Return the cooked meatballs to the skillet and toss with the gravy cookingwithcurls.com

Serve immediately…..

How would you like to serve The Best Swedish Meatballs at your next dinner party Well I have the perfect recipe for you! cookingwithcurls.com

YUM!!

Notes:

  • Swedish Meatballs are traditionally made with sour cream, but I substitute Fage Greek Yogurt for a lactose-free recipe.
  • If you do not have a large skillet (12″+) cook the meatballs in two separate batches.
  • If you do not want to use pork, substitute additional ground beef or veal.
  • I used panko crumbs instead of bread crumbs because I prefer them. It’s a matter of choice, both will work.
  • Chicken stock should be room temperature or heated so the roux will not seize up. We don’t want lumps in our gravy!

What do you serve with Swedish Meatballs?

The traditional to serve them is with mashed potatoes or macaroni with lingonberry jam on the side.

Most of us in America grew up eating our Swedish Meatballs with buttered egg noodles.

As an appetizer, you just need toothpicks.

Some additional appetizer recipes for your buffet table:

Tools used to make this recipe: {Contains affiliate links}

What do you serve your Swedish Meatballs with?

Enjoy!!

These Swedish Meatballs are cooked to perfection and coated in a thick and creamy pan gravy for the perfect appetizer or family meal! cookingwithcurls.com

Swedish Meatballs

These Swedish Meatballs are cooked to perfection and coated in a thick and creamy pan gravy for the perfect party appetizer or as part of a family meal!
4 from 1 vote
Print Rate
Course: Appetizer, Main Course
Cuisine: Swedish
Keyword: meatballs, appetizers, main course, party foods
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 Servings
Calories: 304kcal
Author: Lisa Johnson

Ingredients

For the Meatballs

  • 1 pound ground beef (I used 90/10)
  • ½ pound ground pork
  • ½ cup yellow onion (finely chopped)
  • ¾ cup unseasoned bread crumbs (can substitute panko crumbs)
  • 1 Tablespoon Italian parsley (chopped)
  • 1 teaspoon sea salt
  • teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 large egg
  • ½ cup milk (I used unsweetened CashewMilk)
  • ¼ cup light olive oil (for frying)

For the Gravy

  • ¼ cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon sea salt
  • teapoon ground black pepper
  • 2 cups chicken stock (I used Swanson's no sodium added)
  • ¾ cup Fage Greek yogurt (or sour cream)

Instructions

For the Meatballs

  • Mix the beef, pork, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce, egg and milk together in a large bowl.
  • Cover with plastic wrap and refrigerate for two hours.
  • Scoop the mixture and roll into tablespoon sized balls.
  • Heat the oil in a large skillet over medium-low heat. Add the meatballs and cook until no longer pink.
  • Remove the meatballs from the skillet and keep warm.

For the Gravy

  • Mix the flour, paprika, salt, and pepper together in a small bowl. Add the seasoned flour to the skillet and cook over low heat, stirring until the mixture is smooth and bubbly.
  • Slowly pour in the warm chicken stock. Bring to a boil stirring constantly and scraping the browned bits off the bottom of the skillet. Simmer and stir for one minute until thickened.
  • Reduce heat to low and stir in the yogurt or sour cream, stirring until thoroughly combined and smooth.
  • Return the meatballs to the skillet. Gently toss the meatballs in the sauce until thoroughly coated. Serve immediately

Notes

  • Swedish Meatballs are traditionally made with sour cream, but I substitute Fage Greek Yogurt for a lactose-free recipe.
  • If you do not have a large skillet (12″+) cook the meatballs in two separate batches.
  • If you do not want to use pork, substitute additional ground beef or veal.
  • I used panko crumbs instead of bread crumbs because I prefer them. It’s a matter of choice, both will work.
  • Chicken stock should be room temperature or heated so the roux will not seize up. We don't want lumps in our gravy!
  • You will end up with about 60 meatballs. The serving size is based on 6 per person as an appetizer. This was just a guess, serving size will vary.

Nutrition

Calories: 304kcal | Carbohydrates: 12g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 537mg | Potassium: 312mg | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1.4mg | Calcium: 60mg | Iron: 1.9mg

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