A good Swedish Meatball recipe always starts with a good meatball recipe. My meatball recipe has lots of flavor without using tons of ingredients. My Swedish Meatballs have no salt added and no butter in the recipe.
After recently acquiring a few ‘new to me’ cookbooks from an old book sale, I came across a recipe for Swedish Meatballs which I knew I could adapt to use less ingredients without compromising the flavor. This recipe is adapted from the same cookbook as my Easy Chicken Marsala.
Admittedly, Swedish Meatballs are an acquired taste . Everyone doesn’t like them. I think that is more as a result of the gravy than the meatball itself.
Mix all of the dry ingredients in a bowl with the meats and blend well. I do this by hand.
The flavor is packed into my meatball recipe with the combination of two meats, seasoned bread crumbs and the dry onion soup mix. It’s only 4 ingredients with lots of flavor.
Printable recipe below.
Shape the meatballs into your desired size. An ice cream scoop works well for being sure they are all similar in size. Just get a scoop full and roll around between your hands until they are rounded and compacted.
TIP: Meatballs freeze well. Double the recipe and make enough for several meals at one time.
Brown the Meatballs
Heat the oil in a large skillet.
Brown the outside of your meatballs in the hot oil and drain on paper toweling. You are not trying to cook them through at this point. Your meatballs will finish cooking through while simmering in the gravy, soaking up all that flavor.
After removing all of your browned meatballs, you should have some yummy tidbits left in the oil in the skillet. Leave them there to add flavor to the gravy.
Those tidbits will make the roux for the gravy.
Add Flour to make the Roux
Add the flour to the remaining heated oil in the skillet. Stir with a whisk until the flour is completely dissolved, leaving no lumps. Do this quickly so that you don’t burn the oil. You have just made a roux.
My all time favorite skillet to prepare meals like this is my Emeril Stainless Steel, dishwasher safe, saucepan. Mine is 3 qt. but it’s available on Amazon in 4 qt. size now. (affiliate)
Add the Beef Broth
To your roux, add the broth. Steam will rise as seen in the photo so be careful.
The broth is going to also cool down the skillet so you will want to adjust the heat accordingly. Bring the gravy to a boil while stirring using a medium high heat stirring constantly.
Add the Half and Half
Add the half-n-half and stir well. Bring to a good rolling boil again stirring constantly with the whisk.
Bring to a boil
Your gravy should look like the above photo. The bubbles indicate a rolling boil.
Add the Meatballs to the Gravy
Add your meatballs into the gravy and reduce heat to simmer. Stir the meatballs gently to completely cover them on all sides with the gravy.
Stir occasionally while simmering until done, about 15 to 20 minutes. I prepare mine uncovered but you can turn the burner down lower and use a lid on your skillet if you like. Keep in mind that using a lid produces steam which will weaken the flavor of your gravy.
Swedish Meatballs are delicious when served on a bed of cooked egg noodles and garnished with curled leaf parsley. Some folks enjoy Mashed Potatoes with their Swedish Meatballs.
~Share this recipe to Pinterest~
- 1 lb. ground beef
- 1 lb. ground mild sausage
- 1 pkg. beefy onion dry soup mix
- 1 cup garlic and herb bread crumbs
- 1 cup beef broth
- 1 cup half-n-half
- 3 Tbsp. olive oil or vegetable oil
- 1 Tbsp. flour
- In a bowl, mix the dry ingredients with the meats until well blended.
- Shape into meatballs.
- In a large skillet, heat the oil.
- Brown the meatballs and drain on paper toweling. (Don't cook them all the way through, just brown the outside)
- To the remaining oil in skillet, add the flour and blend with whisk, quickly, until all lumps are gone.
- While on medium high heat, add the beef broth stirring while adding.
- Add the half-n-half while continuing to stir.
- Bring the gravy to a rolling boil while stirring.
- Add the meatballs into the gravy and stir to completely cover the meatballs.
- Turn the heat down to simmer, uncovered, gently stirring occasionally.
- Cook about 15-20 minutes until meatballs are done.
- Serve on cooked noodles and enjoy!
Prepare extra and make Meatball Sandwiches the next day!
All you need to do is save enough uncooked meatballs in the refrigerator for the next day.
Cook the meatballs in a skillet which has been sprayed. Drain the meatballs on paper toweling. Add your favorite BBQ sauce to the skillet and add the meatballs back in, stirring to cover. Heat through and make your sandwiches on hoagie buns!
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