These Swedish Meatballs, bathed in a luscious gravy cream sauce, are set to become your new family favorite. Perfect over a bed of noodles or creamy mashed potatoes, this recipe brings together classic flavors with a cozy, home-cooked touch reminiscent of Pioneer Woman’s hearty style. Get ready for a dish that’s far from ordinary!
If you’re craving more comforting classics, don’t miss out on my recipes for Chicken and Dumplings and Slow Cooker Beef Stew – they’re guaranteed to warm you up from the inside out!
Swedish Meatballs in a skillet with a rich gravy sauce and fresh parsley, capturing a cozy, home-style feel.
Discovering the Best Swedish Meatballs: A Pioneer Woman Inspired Recipe
Let’s be honest, when it comes to comfort food, Swedish Meatballs rank high on the list. This recipe isn’t trying to mimic IKEA’s version, nor is it claiming to be from a Swedish grandmother, but it’s undeniably exceptional. It embodies the hearty, flavorful spirit of Pioneer Woman recipes, focusing on satisfying, family-friendly meals.
What makes these meatballs stand out? It starts with the meat: a thoughtful blend of ground beef and pork, seasoned just right with a whisper of allspice and nutmeg. Onions and garlic are essential for depth, while milk, egg, and breadcrumbs ensure a tender, juicy texture. The secret “Cozy Cook” touch? A sprinkle of Parmesan cheese in the meatball mixture, adding a subtle, savory note that elevates the flavor profile.
The gravy is where the magic truly happens. A rich base of beef broth is enhanced with Worcestershire sauce, Dijon mustard, and sour cream for tang and creaminess. But the real game-changer, inspired by home-style cooking, is the addition of chicken bouillon. This unexpected ingredient deepens the flavor, creating a beautiful contrast with the beef broth that will have everyone asking for seconds. This is Swedish comfort food, Pioneer Woman style.
Step-by-Step Guide to Pioneer Woman Swedish Meatballs
For precise measurements, refer to the recipe card at the end of this post.
Step 1: Combine and Mix the Meatball Ingredients. Start by mixing breadcrumbs, Parmesan cheese, egg, milk, diced onions, minced garlic, salt, oregano, allspice, nutmeg, and pepper in a large bowl. Gently incorporate the ground beef and pork until just combined. Be careful not to overmix to keep the meatballs tender.
Mixing ground meat, breadcrumbs, parmesan cheese and spices in a glass bowl, ready to be rolled into Swedish meatballs, showcasing the initial steps of this comforting recipe.
Step 2: Roll and Chill the Meatballs. Roll the mixture into 1 ½-inch meatballs. For uniform size, a small cookie scoop can be helpful. Place the meatballs on a tray and chill in the refrigerator for at least 15 minutes. Chilling helps them hold their shape during cooking. You can even chill them overnight for make-ahead convenience.
A tray of raw and browned Swedish meatballs, demonstrating the transformation from uncooked to perfectly seared, ready for the creamy gravy.
Step 3: Create the Creamy Gravy Sauce. In the same skillet you’ll use for browning the meatballs, melt butter over medium heat. Whisk in flour to create a roux. Gradually add the sauce mixture (beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley), whisking continuously to prevent lumps. In a separate bowl, temper the sour cream by mixing it with a bit of the hot gravy before adding it back to the skillet. This prevents the sour cream from curdling.
Preparing the signature creamy gravy for Swedish meatballs in a skillet, featuring the roux, beef broth, and tempered sour cream for a smooth, rich sauce.
Step 4: Simmer Meatballs in Gravy. Gently place the browned meatballs into the skillet with the creamy gravy. Spoon the sauce over the meatballs, partially cover the skillet, and let them simmer for 10-15 minutes, or until they are cooked through and the flavors have melded beautifully. Serve hot over your choice of mashed potatoes or egg noodles. Garnish with fresh parsley for a pop of color.
Swedish meatballs simmering in a skillet, generously coated with creamy gravy, ready to be served as a hearty, comforting meal.
Quick Tip: Using Frozen Meatballs
- Short on time? You can use frozen meatballs in this recipe. However, to maintain that authentic Swedish meatball flavor, especially the signature allspice and nutmeg notes, consider adding about 1/4 teaspoon of each spice directly to the gravy. This will help infuse the sauce with the traditional Swedish meatball taste even when using pre-made meatballs.
Make-Ahead Instructions for Easy Meal Prep
- Prepare in Advance: Roll the meatballs ahead of time, cover them, and store them in the refrigerator for up to 2 days before cooking. When you’re ready to eat, proceed with browning and simmering as per the recipe.
- Freezing for Later: For longer storage, flash freeze the uncooked meatballs on a baking sheet for about an hour. Once frozen solid, transfer them to a freezer-safe bag and freeze for up to 3 months. Thaw them in the refrigerator overnight before cooking according to the recipe instructions.
Pro Tips for Perfect Swedish Meatballs
- Chicken Bouillon is Key: Don’t skip the chicken bouillon in the gravy. It’s the secret ingredient that adds a unique depth of flavor, perfectly complementing the beef broth. Beef bouillon can be substituted if necessary.
- Full-Fat Sour Cream is Best: Opt for full-fat sour cream to prevent curdling in the hot gravy, ensuring a smooth and creamy sauce.
- Creamy Variations: For an even richer sauce, heavy cream can be used in place of sour cream.
- Meat Mixture Flexibility: Feel free to experiment with your meat blend. Ground beef, pork, and veal combinations all work wonderfully in this recipe.
- Skillet Size Matters: 1 ¼ lbs of meat is ideally suited for a 12-inch, high-walled skillet, providing ample space for browning and simmering.
- 📘 You can find this recipe in my second cookbook, Let’s Eat! on page 136.
Storage and Reheating for Leftovers
- Storing Leftovers: Keep your Swedish Meatballs in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months for longer storage.
- Freezing Tips: Leftovers freeze exceptionally well. Allow them to thaw in the refrigerator overnight before reheating.
- Reheating for Best Texture: Reheat the meatballs gently using a makeshift double boiler to maintain the sauce’s creamy consistency. Avoid high heat, which can cause the sauce to separate or break.
A serving of Swedish Meatballs with creamy gravy over mashed potatoes, garnished with parsley, showcasing a comforting and delicious meal.
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More Comfort Food Recipes to Try
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Swedish Meatball Recipe Card
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
4.99 stars from 316 ratings
Servings: 33 Meatballs
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These Swedish Meatballs, with their savory gravy cream sauce, are perfect for serving over noodles or mashed potatoes – a true comfort food classic.
Ingredients
- [US Customary] – [Metric]
Meatballs
- 2 tablespoons olive oil, divided
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- 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
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Equipment
- Large skillet
- Large bowl
- Measuring cups and spoons
- Whisk
Instructions
- Sauté Aromatics: Heat half of the olive oil in a large, high-walled skillet over medium heat. Add diced onions and minced garlic. Sauté for about 5 minutes until softened. Remove from heat and let cool slightly.
- Combine Meatball Ingredients: In a large bowl, mix panko breadcrumbs, Parmesan cheese, whisked egg, milk, cooled sautéed onions and garlic, salt, oregano, allspice, nutmeg, and pepper. Gently add ground beef and ground pork. Mix lightly until just combined, being careful not to overmix.
- Roll and Chill Meatballs: Roll the mixture into 1 ½-inch meatballs and place them on a plate. 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 measuring cup or bowl. Set aside.
- Brown Meatballs: Heat the remaining olive oil in the same skillet over medium-high heat. Brown meatballs in batches, ensuring not to overcrowd the pan. Brown on all sides, about 1 minute per side, and remove from skillet. Set aside.
- Make Roux: Melt butter in the same skillet over medium heat. Scrape up any browned bits from the bottom of the pan. Stir in flour and cook for 2 minutes, stirring constantly until it 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 to a simmer.
- Temper and Add Sour Cream: In a separate medium bowl, place sour cream. Spoon about ¼ cup of the hot gravy into the sour cream and stir to temper. Then, stir the tempered sour cream into the skillet with the remaining gravy over low heat until fully incorporated and smooth.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the gravy, including any accumulated juices. Spoon sauce over meatballs. Partially cover and simmer over low heat for 10-15 minutes, or until meatballs are cooked through.
- Serve: Garnish with fresh parsley, if desired, and serve hot over mashed potatoes or egg noodles.
Recipe Notes
Pro Tips:
- Chicken Bouillon Depth: Chicken bouillon in the sauce enhances flavor and complements the beef broth beautifully. Beef bouillon can be used as a substitute if needed.
- Full-Fat Sour Cream: Use full-fat sour cream for a creamy sauce that resists curdling.
- Heavy Cream Option: Heavy cream can replace sour cream for a richer sauce.
- Meat Blend: A mix of ground beef, pork, and veal is also excellent for this recipe.
- Skillet Size: 1 ¼ lbs of meat fits perfectly in a 12-inch high-walled skillet.
- 📘 Find this recipe on page 136 of my cookbook, Let’s Eat!
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Thaw frozen leftovers in the refrigerator before reheating.
- Reheat gently in a makeshift double boiler for best results to prevent sauce from breaking. Avoid high heat.
Nutritional information is an estimate per meatball, including sauce, and based on 33 servings per recipe.
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Course: Main Course
Cuisine: American
Author: Stephanie
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Published by Stephanie on September 5, 2022 — 778 Comments »
