These Swedish Meatballs are incredibly juicy, packed with flavor, and bathed in a rich, savory cream gravy. Perfectly served over a bed of egg noodles or creamy mashed potatoes, this recipe is destined to become a beloved dish in your home, just like it is in ours! Forget those bland, store-bought versions – this homemade recipe is in a league of its own, promising a comforting and satisfying meal every time.
A delightful close-up of Pioneer Woman Swedish Meatballs served in a skillet, garnished with fresh parsley.
Inspired by classic comfort food, this Swedish Meatball recipe takes familiar flavors to the next level. It’s not just a meal; it’s an experience, bringing warmth and deliciousness to your dinner table. If you’re a fan of hearty, flavorful dishes, make sure to also try our Chicken and Dumplings for another cozy classic, or our robust Slow Cooker Beef Stew for effortless comfort.
The Best Pioneer Woman Swedish Meatballs Recipe
Let’s be honest, when it comes to Swedish Meatballs, we all want the best. And I truly believe this recipe delivers! While I can’t claim this is a traditional Swedish family recipe passed down through generations, it is an absolutely delicious take on this classic dish, drawing inspiration from the comforting, home-style cooking we all adore.
What makes these meatballs so special? It starts with the meatball mixture itself. We use a blend of ground beef and pork for the perfect balance of flavor and texture. A hint of allspice and nutmeg provides that signature Swedish meatball warmth, while onions and garlic build a savory base. To keep them tender and juicy, we incorporate milk, egg, and breadcrumbs as binders. And for a special touch? A bit of Parmesan cheese adds a subtle umami note that elevates the flavor profile beautifully.
The gravy is equally important, and this creamy sauce is simply irresistible. It’s a harmonious blend of beef broth, Worcestershire sauce, Dijon mustard, and sour cream. The secret ingredient that takes this gravy from good to amazing is chicken bouillon. It adds a depth of flavor that beautifully complements the beef broth, creating a truly unforgettable sauce.
How to Make Pioneer Woman Swedish Meatballs: Step-by-Step
For ingredient measurements and detailed instructions, please refer to the recipe card at the end of this post.
Step 1: Prepare the Meatball Mixture. In a large bowl, combine breadcrumbs, Parmesan cheese, egg, milk, diced onions, minced garlic, salt, oregano, allspice, nutmeg, and pepper. Gently mix in the ground beef and pork until just combined. Be careful not to overmix, as this can make the meatballs tough.
Mixing the ingredients for Pioneer Woman Swedish Meatballs in a clear glass bowl.
Step 2: Form and Chill the Meatballs. Roll the meat mixture into 1 ½-inch meatballs. Place them on a tray and refrigerate for at least 15 minutes, or even overnight. Chilling helps the meatballs hold their shape during cooking.
Pioneer Woman Swedish Meatballs arranged on a baking sheet before and after being browned.
Step 3: Brown the Meatballs. In a large skillet, melt butter and brown the meatballs in batches over medium-high heat. Browning them in batches ensures they cook evenly and develop a beautiful color. Set the browned meatballs aside.
Step 4: Make the Creamy Gravy. In the same skillet, melt more butter and whisk in flour to create a roux. Gradually whisk in the beef broth mixture (beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley), stirring constantly to prevent lumps. Bring the sauce to a simmer.
Step 5: Finish the Sauce and Simmer. In a separate bowl, temper the sour cream by whisking in a spoonful of the hot gravy. Then, stir the tempered sour cream into the skillet sauce until smooth and creamy. Return the browned meatballs to the skillet, spoon the gravy over them, partially cover, and simmer for 10-15 minutes, or until the meatballs are cooked through.
Creating the creamy gravy for Pioneer Woman Swedish Meatballs in a skillet, showing the roux and the addition of broth and sour cream.
Step 6: Serve and Enjoy! Serve these delicious Pioneer Woman Swedish Meatballs hot over mashed potatoes or egg noodles, garnished with fresh parsley, if desired.
Pioneer Woman Swedish Meatballs being added back into the skillet with the creamy gravy and sauce being spooned over them.
Tips and Variations for Perfect Pioneer Woman Swedish Meatballs
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Using Frozen Meatballs: In a pinch, you can use frozen meatballs. However, for the best flavor, especially that signature Swedish meatball taste, consider adding a pinch of allspice and nutmeg (about 1/4 teaspoon each) directly to the gravy to compensate for any missing seasoning in pre-made meatballs.
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Make-Ahead Magic:
- Prep Ahead: You can roll the meatballs ahead of time, cover them, and refrigerate for up to 2 days before cooking. This is a great time-saver for busy weeknights.
- Freeze for Later: For longer storage, flash freeze the uncooked meatballs on a baking sheet for about an hour. Once solid, transfer them to a freezer bag and freeze for up to 3 months. Thaw them in the refrigerator overnight before cooking as directed in the recipe.
Pro Tips for Success:
- Chicken Bouillon is Key: Don’t skip the chicken bouillon in the gravy! It truly adds a unique depth of flavor that complements the beef broth beautifully. Beef bouillon can be substituted if needed.
- Full-Fat Sour Cream is Best: Use full-fat sour cream to prevent curdling and ensure a rich, creamy sauce.
- Heavy Cream Option: If you prefer an even richer sauce, you can substitute heavy cream for the sour cream.
- Meatball Mix-Ins: Feel free to experiment with different meat combinations! Ground beef, pork, and veal all work wonderfully in this recipe.
- Skillet Size: 1 ¼ lbs of meat is the perfect amount to fit comfortably in a 12-inch high-walled skillet.
- Cookbook Find: You can find this recipe featured on page 136 of my second cookbook, Let’s Eat!.
Storing and Reheating Swedish Meatballs
- Storage: Store leftover Swedish Meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Freezing: Leftovers freeze very well. Thaw them completely in the refrigerator before reheating for the best texture.
- Reheating: Gently reheat the meatballs and gravy in a makeshift double boiler over low heat for the best results. Avoid high heat, as it can cause the sauce to separate or break.
A serving of Pioneer Woman Swedish Meatballs with creamy gravy ladled over mashed potatoes on a white plate.
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Pioneer Woman Swedish Meatball Recipe Card
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yields: Approximately 33 Meatballs
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These juicy and flavorful Pioneer Woman Swedish Meatballs are smothered in a savory gravy cream sauce, perfect for serving over noodles or mashed potatoes.
Ingredients
Meatballs:
- 2 tablespoons olive oil, divided
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg, whisked
- ⅓ cup milk
- 1 teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¾ lb ground beef (80% lean)
- ½ lb ground pork
Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 1 chicken bouillon cube (see notes)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard (or mustard powder)
- 1 teaspoon dried parsley
- ½ cup sour cream, room temperature
Equipment
- Large skillet
- Large mixing bowl
- Measuring cups and spoons
- Whisk
Instructions
- Sauté Aromatics: Heat half of the olive oil in a large skillet over medium heat. Add diced onions and minced garlic and cook until softened, about 5 minutes. Set aside to cool slightly.
- Combine Meatball Ingredients: In a large bowl, combine panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled sautéed onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently add in the ground beef and ground pork. Mix lightly until just combined, being careful not to overmix.
- Form and Chill Meatballs: Roll the mixture into 1 ½-inch meatballs. Place them on a plate or baking sheet and refrigerate for at least 15 minutes, or up to overnight.
- Prepare Sauce Base: While meatballs chill, whisk together beef broth, chicken bouillon cube, Worcestershire sauce, Dijon mustard, and dried parsley in a large measuring cup or bowl. Set aside.
- Brown Meatballs: Heat the remaining olive oil in the same large skillet over medium-high heat. Brown meatballs in batches, ensuring not to overcrowd the pan. Cook for about 1 minute per side until browned. Remove from skillet and set aside.
- Make Roux: Melt butter in the same skillet over medium heat, scraping up any browned bits from the bottom of the pan. Stir in flour and cook for 2 minutes, stirring constantly, until the roux begins to lightly brown.
- Create Gravy: Gradually pour in the beef broth mixture in small splashes, whisking continuously to prevent lumps. Bring to a boil, then reduce heat to low and simmer.
- Temper Sour Cream: In a separate medium bowl, place sour cream. Spoon about ¼ cup of the hot gravy into the sour cream and whisk until smooth. Stir the tempered sour cream mixture into the skillet sauce until fully incorporated and creamy.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet, along with any accumulated juices. Spoon sauce over meatballs, partially cover the skillet, and simmer for 10-15 minutes, or until meatballs are cooked through and heated.
- Serve: Garnish with fresh parsley, if desired, and serve hot over mashed potatoes or egg noodles.
Recipe Notes
Pro Tips:
- Chicken Bouillon Boost: Chicken bouillon in the sauce enhances the flavor, adding a delicious contrast to the beef broth. Beef bouillon can be used as a substitute if needed.
- Sour Cream Choice: Using full-fat sour cream is recommended to prevent curdling in the sauce.
- Creamy Variation: For an extra rich sauce, heavy cream can be used instead of sour cream.
- Meat Variety: A combination of ground beef, pork, and veal can be used for the meatballs.
- Skillet Size Matters: 1 ¼ pounds of meat fits perfectly in a 12-inch, high-walled skillet for this recipe.
- Cookbook Feature: Find this recipe in my cookbook, Let’s Eat!, on page 136.
Storage Instructions:
- Storage: Store leftover Swedish Meatballs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Freezing Leftovers: Leftovers freeze well. Thaw in the refrigerator before reheating.
- Reheating Recommendation: Reheat gently in a makeshift double boiler for best results to maintain sauce consistency. Avoid reheating over high heat to prevent the sauce from breaking.
Nutritional information is an estimated value per meatball and includes the sauce. Recipe makes approximately 33 meatballs.
Nutrition Information (per meatball):
Calories: 75kcal, Carbohydrates: 2g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 177mg, Potassium: 86mg, Fiber: 0.1g, Sugar: 0.5g, Vitamin A: 83IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 0.5mg
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Course: Main Course
Cuisine: American
Author: Stephanie
