Swedish Meatballs

When you want comfort food you can’t beat Swedish meatballs. Mama made this dish but not nearly enough as far as I was concerned. Swedish meatballs are something I could eat any time of the year. And even though the temperatures outside are soaring, this meal doesn’t require turning on your oven.


Since I just posted about my struggles with photography I thought I’d share what can only be described as an utter failure at getting a picture of the meatballs browning. The picture could be entitled “Meatballs in a Mineshaft.”


If you squint and use your imagination you can see the meatballs browning in the skillet. I swear both the overhead kitchen light and the one over the stove were on.

The photos of the finished dish are a bit better but still nowhere close to where I hope to get my photography skills.



At least the recipe is easy and delicious!



Swedish Meatballs




For the meatballs:


  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced small
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 ( generous) cup Panko breadcrumbs
  • 2 large egg yolks
  • Pinch ground allspice
  • Pinch ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black


For the gravy:


  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups beef broth
  • 3/4 cup sour cream
  • salt and freshly ground black pepper, to taste
  • Fresh parsley leaves, chopped for garnish




  1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  2. Add the onions and cook, stirring frequently, until they are translucent, about 3 minutes.
  3. Remove from skillet and set aside.
  4. In a large bowl, place ground beef, ground pork, Panko, egg yolks, allspice, nutmeg, salt, pepper, and cooked onion.
  5. Mix with your hands until well combined.
  6. Roll the meat mixture in your hands to form meatballs about the size of a golf ball or slightly larger.
  7. Add the remaining tablespoon of olive oil to the skillet and heat.
  8. Brown the meatballs, in batches, until browned on all sides, about 5 minutes.
  9. Transfer the meatballs to a plate lined with paper towels.
  10. Melt the butter in the skillet.
  11. Whisk in flour until lightly browned (about 1 minute).
  12. Slowly whisk in beef broth and cook, whisking constantly, until slightly thickened (about 2 minutes).
  13. Stir sour cream into beef broth mixture until combined.
  14. Taste and adjust salt and pepper to taste.
  15. Return meatballs to skillet and cook over medium heat, stirring occasionally, until the meatballs are cooked through (160°F – to ensure both the beef and pork are fully cooked) and the gravy is thickened (about 10 minutes).
  16. Garnish with chopped parsley.


I serve the Swedish meatballs with egg noodles and a vegetable for a comforting, delicious meal.


Author: Elizabeth

I'm a wife, mom, and grandma (known as Bam) who loves cooking, baking, gardening, and all things that go into making a cozy coop for my brood. I have a disability so you may pick up tips on how to do things when some things just don't work right!

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