In this easy recipe, Swedish Meatballs are slow cooked in a delicious sauce, then served as an appetizer or over pasta for dinner.
Where do my recipe ideas come from? A question I am asked quite regularly, and to be honest, I always answer the same, the ideas come from everywhere!
Sometimes it’s recipe inspiration from a restaurant, or recent trip, sometimes it’s a recipe twist on an old family favorite, and sometimes, it’s a direct request from the boyfriend, i.e. Swedish Meatballs!
In addition to cooking for myself and the blog these days, I also regularly cook for the boyfriend. Over the weekend, I asked him what he wanted to eat this week and he said “the Swedish meatballs my Mom used to make.” He then busted out a piece of paper with a printed recipe on it that was splattered and smudged. I made out what I could of the recipe, then made my own small adjustments and additions.
I tried them before he did and absolutely loved them, but the true test was when he tried them, and luckily he loved them too! Hopefully I made his Mom Judy proud!
- 2 tbsp olive oil (divided)
- 1 cup diced onions
- 1 lb ground beef
- 1 lb ground pork
- ½ cup breadcrumbs
- 2 large egg yolks
- ¼ tsp allspice
- ½ tsp ground nutmeg (divided)
- 1 tsp kosher salt (divided)
- 1 tsp black pepper (divided)
- ¼ cup flour
- 4 cups beef broth
- ½ tsp lemon zest
- 1 tbsp fresh parsley (chopped)
- 1 cup sour cream
Add 1 tbsp olive oil to a large skillet, cook the diced onions 3-5 minutes.
Combine the cooked onions, ground beef, ground pork, breadcrumbs, egg yolks, allspice, ¼ tsp nutmeg, ½ tsp salt and ½ tsp black pepper.
Use your hands to roll the mixture into approximately 24 golf ball sized meatballs.
In the same skillet you cooked the diced onions, add an additional tablespoon of olive oil, bring to medium-high heat and place the meatballs in the skillet, brown on all sides, 3-5 minutes.
Remove the meatballs from the skillet and place in a slow cooker. Keep the skillet over medium-high heat.
Add flour to the skillet with the pan drippings from the meatballs. Scrape up all of the meatball drippings and combine with the flour.
Stir in the beef broth and bring to a boil.
Add the lemon zest, parsley, additional ½ tsp salt, ½ tsp pepper and ¼ tsp nutmeg.
Stir in the sour cream, then pour the sauce over the meatballs in the slow cooker.
Cook on high for 2 hours or on low for 4-6 hours.
Can we just take a minute to talk about that sauce though?! Seriously, I could slurp it up with a spoon like it was chicken noodle soup! And let’s be honest, I totally did that 😉
For dinner, I served the meatballs with pappardelle egg noodles and a toasted baguette, obviously to be used as a method of sopping up all that scrumptious sauce!
These would also be the perfect party app, for say, a big football game coming up in a few days! Stick a skewer in them and you’ve got yourself one delicious bite-sized game day snack!
♦ Gluten Free Option: Substitute gluten-free breadcrumbs and gluten-free flour to make these meatballs gluten-free.