Profile image
Story Views

Last Hour:
Last 24 Hours:

Swedish Meatballs Recipe

Tuesday, October 4, 2016 8:55
% of readers think this story is Fact. Add your two cents.

Swedish Meatballs
Swedish meatballs are a classic dish that consists of meatballs that are fried in the pan and served with a homemade gravy over mashed potatoes or egg noodles. This is one of the better Swedish meatball recipes that I have tried. This recipe uses common ingredients, many of which you probably already have on hand. The meatballs are prepared and then fried in butter and olive oil, then gravy is prepared in the same skillet. The gravy is a combination of beef broth, heavy cream, Worcestershire sauce, Dijon mustard, salt and pepper. I like to serve these meatballs over egg noodles. Enjoy.

Swedish Meatballs
Swedish Meatballs

Swedish Meatballs

Yield: 4 Servings


  • 1 lb ground beef
  • ¼ cup panko bread crumbs
  • ¼ cup milk
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon fresh oregano chopped, or 1 teaspoon dry oregano
  • 1 egg
  • 1 tablespoon olive oil
  • 5 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef broth (warmed up)
  • 1 cup heavy cream
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

  1. In a small bowl mix and panko breadcrumbs with milk. Let sit until the breadcrumbs have soaked up the milk, about 10 minutes.
  2. In a large skillet heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add onions and sauté for about 5 minutes, add garlic and oregano and sauté for an additional 1-2 minutes.
  3. In a large bowl mix together ground beef and sautéed onion, garlic and oregano. Mix in salt, pepper and egg. Combine until the egg is mixed in. Add the breadcrumbs and milk to the meat mixture and mix well using your hands. Shape into equal sized meatballs.
  4. Heat the skillet used to sauté the onion and garlic, adding a bit more olive oil and butter as needed. Heat the skillet to medium heat. Add the meatballs to the skillet in batches and brown on all sides, turning carefully so that they do not break apart. Transfer the meatballs to a baking sheet and keep warm in the oven.
  5. Add 4 tablespoons of butter to the skillet. When the butter has melted whisk in the flour and cook until golden brown. Slowly stir in the heated beef broth, cook at a temperature that keeps the sauce at a slow bubble. Add in the heavy cream, Worcestershire sauce and Dijon mustard. Simmer until the sauce thickens a bit.
  6. Add the meatballs to the sauce, cover and simmer on low heat for about 10 minutes or until the meatballs are fully cooked, the internal temperature has reached 160 degrees F.
  7. Serve over egg noodles or mashed potatoes.

Adapted from Art and the Kitchen


We encourage you to Share our Reports, Analyses, Breaking News and Videos. Simply Click your Favorite Social Media Button and Share.

Report abuse


Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories



Top Global

Top Alternative




Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.