Swedish meatballs are a nostalgic comfort food, inspired by the loved Ikea meatballs. They are excellent on egg noodles or baby potatoes! This recipe pairs the meatballs with a creamy mushroom gravy and you don’t even need the noodles or potatoes. Just use a spoon!
Swedish Meatballs
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 lb ground sausage
- 1/2 large onion grated and then juice squeezed out
- 1 teaspoon ground cardamon
- 1 teaspoon nutmeg
- 1 teaspoon paprika
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons salt
- 1 tablespoon minced garlic
- 2 eggs
Gravy
- 1/2 onion chopped
- 8 white mushrooms thickly sliced
- 1/3 cup butter
- 1/3 cup flour
- 4 cups beef stock
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3/4 cup sour cream
Instructions
- Mix the meatball ingredients then use a tablespoon scoop to portion out the mix. Roll into a ball and put on a plate. Put in fridge to set.
- In a large pot, sauté mushrooms and onion until soft.
- Once softened, scoop out and set aside.
- About this time I start browning the meatballs in a frying pan. Remember – don’t crowd the pan! Do the meatballs in batches.
- Add butter to pot and melt. Add flour and make a roux.
- Add 3 1/2 c of the beef stock, a cup or so at a time, whisking between each addition.
- Whisk in spices.
- Add the sautéed mushrooms and onions.
- Add the meatballs as they finish browning in batches. Deglaze pan with remaining 1/2 c beef stock and add to pot.
- I prefer a thicker gravy so don’t cover the pot at this point. Lower the heat to low and simmer for 10 minutes.
- Add sour cream and mix.
- Serve over carbs of choice or simply use a spoon to scoop directly into mouth!
SWEDISH MEATBALLS