Easy Swedish Meatballs
Tender beef meatballs simmered in a creamy mushroom and sour cream gravy and served over egg noodles.
Equipment
- Whisk
Ingredients
Main Ingredients
- 1 lb lean ground beef 90% lean
- 1 large egg
- ¼ cup onion finely chopped
- 2 cloves garlic minced
- ½ cup panko breadcrumbs
- ¼ tsp ground nutmeg
- 2 tbsp fresh parsley chopped and divided
- ¼ tsp black pepper
- 1 tbsp olive oil
- ¾ cup low sodium beef broth
- 10.5 oz condensed cream of mushroom soup one can
- 3 tbsp sour cream
- 8 oz wide egg noodles cooked, for serving
Instructions
Cooking
- Mix. Combine the beef, egg, onion, garlic, panko, nutmeg, half the parsley, and pepper. Mix gently, then roll into about 20 meatballs.
- Brown. Heat the oil over medium high heat. Brown the meatballs for 6 to 8 minutes, turning, then set aside and drain off the fat.
- Build the gravy. In the same pan, whisk together the broth and soup over medium heat and bring to a gentle boil.
- Simmer. Add the meatballs, cover, and simmer 8 to 10 minutes until they reach 160 degrees F. Boil the noodles meanwhile.
- Finish. Off the heat, stir in the sour cream and the remaining parsley. Serve over the noodles.
Notes
Substitutions: Use half ground pork for a classic flavor, or serve over mashed potatoes or rice.
Tips: Mix gently and check that the meatballs reach 160 degrees F.
Storage: Refrigerate for 3 to 4 days. Freeze the cooked meatballs without gravy for up to 3 months.