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Swedish Meatballs

Swedish Meatballs

  • Yield: 6 servings
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
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  • 2 tbsp Olive oil, divided
  • 1 Onion, diced
  • 1 lb Ground beef
  • 1 lb Ground pork
  • 1/2 cup Panko breadcrumbs
  • 2 Large egg yolks
  • 1/4 tsp Ground allspice
  • 1/4 tsp Ground nutmeg
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/4 cup Unsalted butter
  • 1/3 cup All-purpose flour
  • 4 cups Beef broth
  • 3/4 cup Sour cream
  • Kosher salt, to taste
  • Ground black pepper, to taste


  1. Place 1 tbsp olive oil in a skillet and warm over medium heat. Add onion, and cook, stirring frequently, about 2-3 minutes.
  2. Combine ground beef, ground pork, breadcrumbs, egg yolks, allspice, nutmeg and cooked onion in a bowl. Season with salt and pepper, to taste.
  3. Scoop out the mixture by the spoonful and roll into meatballs approximately 1.5 inch big.
  4. Add remaining 1 tbsp olive oil to the skillet. Cook meatballs in batches until all sides are browned, about 4-5 minutes. Transfer cooked meatballs to a paper towel-lined plate. Drain excess fat from the pan.
  5. Melt the butter in the skillet then whisk in flour until lightly browned, about 1 minute.
  6. Slowly whisk in the broth and cook, until slightly thickened, about 1-2 minutes. Mix in the sour cream and season with salt and pepper, to taste.
  7. Add the meatballs to the sauce and continue cooking until they are heated through, about 8-10 minutes.
  8. Serve immediately.


Recipe adapted from