Swedish meatballs are a comforting and delicious dish that many people love. Made with simple ingredients, they are perfect for family dinners or gatherings. Packed with flavor and served over pasta, this recipe brings a taste of Sweden right to your kitchen.
Why Make This Recipe
This recipe for the best Swedish meatballs is easy to follow and requires common ingredients found in most kitchens. It creates tender meatballs that are rich and creamy, perfect for a cozy meal. Plus, they are great for feeding a crowd or meal prepping for the week ahead. Everyone can enjoy them, making them a fantastic choice for any occasion!
How to Make The Best Swedish Meatballs
Ingredients:
- 1 lb lean ground beef (90% lean)
- 1 egg
- ¼ cup onion, chopped
- 2 garlic cloves, minced
- ½ cup Panko breadcrumbs
- ¼ tsp nutmeg
- 2 tbsps fresh parsley, chopped and divided
- Salt and pepper to taste
- 1 tbsp olive oil
- ¾ cup beef broth
- 1 – 10 ½ oz can condensed cream of mushroom soup
- 3 tbsps sour cream
- Freshly cooked pasta
Directions:
- In a medium-sized bowl, mix together the ground beef, egg, onion, garlic, Panko breadcrumbs, nutmeg, one tablespoon of chopped parsley, salt, and pepper until well combined.
- Divide the mixture into about 20 meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides and transfer them to a plate. Pour off any excess fat from the skillet.
- In the same skillet, pour the beef broth, condensed cream of mushroom soup, sour cream, and the remaining chopped parsley. Bring to a boil.
- Return the meatballs to the skillet, cover with the lid, and simmer for about 5-7 minutes or until the meatballs are fully cooked.
- Serve over freshly cooked pasta.
How to Serve The Best Swedish Meatballs
These Swedish meatballs are best served hot over a bed of freshly cooked pasta. You can garnish them with extra parsley for a pop of color. Pair them with a side salad or steamed vegetables to complete the meal!
How to Store The Best Swedish Meatballs
To store leftovers, let the meatballs cool completely, then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. If you want to keep them longer, you can freeze the meatballs in a freezer-safe container for up to 3 months. Just reheat them on the stove or in the microwave when you’re ready to enjoy again!
Tips to Make The Best Swedish Meatballs
- For extra flavor, try adding a dash of Worcestershire sauce to the meat mixture.
- Make sure to brown the meatballs well; this adds a nice depth of flavor.
- If you prefer a thicker sauce, simmer it uncovered for a few extra minutes to reduce it.
Variation
You can easily make these meatballs with ground turkey or chicken for a lighter version. Feel free to switch up the herbs as well; dill or thyme can be a great alternative to parsley.
FAQs
1. Can I make Swedish meatballs ahead of time?
Yes! You can prepare the meatballs ahead of time and store them in the fridge or freezer until you’re ready to cook them.
2. What can I use instead of cream of mushroom soup?
You can use cream of chicken soup or a homemade creamy sauce if you want to avoid canned soups.
3. How do I know when the meatballs are cooked through?
The meatballs should reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check.
Swedish Meatballs
Ingredients
Meatball Ingredients
- 1 lb lean ground beef (90% lean)
- 1 large egg
- ¼ cup onion, chopped
- 2 cloves garlic, minced
- ½ cup Panko breadcrumbs
- ¼ tsp nutmeg
- 2 tbsp fresh parsley, chopped and divided
- to taste Salt and pepper
- 1 tbsp olive oil
Sauce Ingredients
- ¾ cup beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 3 tbsp sour cream
- as needed Freshly cooked pasta
Instructions
Preparation
- In a medium-sized bowl, mix together the ground beef, egg, onion, garlic, Panko breadcrumbs, nutmeg, one tablespoon of chopped parsley, salt, and pepper until well combined.
- Divide the mixture into about 20 meatballs.
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Brown the meatballs on all sides and transfer them to a plate. Pour off any excess fat from the skillet.
- In the same skillet, pour the beef broth, condensed cream of mushroom soup, sour cream, and the remaining chopped parsley. Bring to a boil.
- Return the meatballs to the skillet, cover with the lid, and simmer for about 5-7 minutes or until the meatballs are fully cooked.
Serving
- Serve over freshly cooked pasta and garnish with extra parsley.
