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Swedish Meatballs



Another one of my favorite dishes I loved as a kid and I have made for my family.  I still love this dish I made for Chris and I.  I found some interesting history notes about Swedish Meatballs.  Did you know that this recipe did not come from Sweden but Turkey.  In Sweden they have meatballs over mashed potatoes with lingonberry jam.  Imagine that.  I have the meatballs over noodles with gravy.  The meatballs have the hint of warm spices from the nutmeg and allspice and are full of flavor and deliciousness. 








  • Servings: 3-4
  • Difficulty: Intermediate
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Swedish Meatballs


  • Olive Oil
  • 1 lb Ground Beef
  • 1/2 lb Ground Pork
  • 1/2 cup Onion, finely diced
  • 2-3 cloves of Garlic, finely chopped
  • 2/3 cup Panko Breadcrumbs
  • 1/3 cup Parmesan Cheese
  • 1 Egg
  • 1/3 cup Milk or more if needed
  • Salt and Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Nutmeg
  • 1/2 tsp Allspice
  • 1/4 cup Parsley, chopped (garnish)



  • 6 Tbsp Butter
  • 6 Tbsp Flour
  • Salt and Pepper
  • 1 Tbsp Worcestershire sauce
  • 2 tsp Stone Ground Mustard
  • 1/2 cup Sour Cream


  • Finely dice the onion, grate the parmesan cheese and finely chop the garlic and place in separate bowls.
  • In a small sauté pan, on medium heat add olive oil.  Add in the garlic and onions and cook until soft.  Set aside to cool.
  • In a bowl add the breadcrumbs, parmesan cheese, salt and pepper, oregano, allspice and mixed together.  Add in the egg and onion and garlic mixture and mix all together. 
  • In a large bowl mix together the ground beef and pork.  Add in the breadcrumb mixture and mix all together until thoroughly combined.  Be sure to not over mix (may end up with tough meat balls).    Place the meat mixture in the refrigerator for about 20 minutes.
  • Remove the meat mixture from the refrigerator.   By tablespoonful, form the meatballs and place on a large plate.  In a large saute pan add a little olive oil on medium-high heat.  Place the meatballs in the pan, make sure not to over crowd them.  You may need to cook them in batches.  Cook the meatballs until brown on all sides.  This will take about 5-8 minutes for each batch of cooking the meatballs.  Remove and repeat with the rest of the meatballs.  
  • In the same pan that you used to cook the meatballs, on medium heat add the butter.  While it melts, use a spatula to scrape up any brown bits.  Once the butter has melted add the flour and whisk and cook the flour until the flour is slightly brown.  Slowly add in beef broth and continue to whisk until the gravy has slightly thickened.   Add in the Worcestershire sauce, mustard and sour cream.  Stir into the gravy until combined.  
  • Add the meatballs back into the pan.  Reduce heat to medium low and continue to cook until the meatballs are heated all the way through, for about 20 minutes. 
  • Garnish with the chopped parsley. 

Enjoy … gathering around the table with family and friends.