Swedish Meatballs
Delicious and tender Swedish meatballs served over pasta, perfect for family dinners or gatherings.
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.
Notes
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 or frozen for up to 3 months. Reheat on the stove or in the microwave when ready to enjoy again.