Homemade Swedish Meatballs
These easy Swedish Meatballs combine tender homemade beef and pork meatballs with plenty of rich, creamy gravy. The meatballs are baked right in the skillet—no pan-frying in batches—then the flavorful pan drippings are used to make the sauce. Serve over mashed potatoes or egg noodles with lingonberry jam for the ultimate cozy dinner.
Equipment
Ingredients
Meatballs:
- 3 slices bread
- ⅓ cup unsweetened/unflavored dairy-free creamer sub half & half
- 1 pound ground beef
- ½ pound ground pork
- 1 egg
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Gravy:
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 1¾ cups beef broth more, if needed to thin the gravy
- ⅓ cup unsweetened/unflavored dairy-free creamer sub half & half
- 2 tablespoons sour cream sub dairy-free sour cream
- ½ teaspoon kosher salt
Serving Suggestion:
- mashed potatoes
- cooked egg noodles
- lingonberry jam
Instructions
- Prep: Preheat oven to 375℉.
- Make Meatballs: Place 3 slices bread and ⅓ cup unsweetened/unflavored dairy-free creamer in a large bowl; let sit for 5-10 minutes. Use a fork to mash up the soaked bread and add 1 pound ground beef, ½ pound ground pork, 1 egg, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground nutmeg, 1 teaspoon kosher salt and ½ teaspoon ground black pepper to the bowl. Mix to fully combine. Remove one tablespoon of the meat mixture at a time and roll into a meatball (highly recommend using a small cookie scoop). Continue this process with the rest of the meat mixture. Place meatballs in a single layer in an oven-safe cast iron skillet or braising pan.
- Bake: Move the entire skillet to the preheated oven and bake, uncovered, for 22-24 minutes or until cooked through (their internal temperature should be at least 160℉). Use a slotted spoon to remove the cooked meatballs from the hot pan and set aside. Drain remaining grease, leaving about 1-2 tablespoons in the bottom.
- Make Gravy: Bring that same skillet to a medium-high heat and add 4 tablespoons butter to melt. Whisk in 6 tablespoons all-purpose flour to create a roux. Gradually pour in 1¾ cups beef broth, whisking continuously, until it is fully incorporated. Continue this process by pouring in ⅓ cup unsweetened/unflavored dairy-free creamer, whisking continuously. Let it simmer and thicken a bit, if needed to reach your desired consistency. Whisk in 2 tablespoons sour cream and ½ teaspoon kosher salt right before adding the meatballs back to the pan.
- Combine: Add the meatballs back into the pan and toss in the cream sauce.
- Serve: Recommend serving over mashed potatoes with or without a side of lingonberry jam.
Video
Notes
- Mashed Potatoes: feel free to make our Instant Pot Mashed Potatoes, store-bought instant mashed potatoes to keep it easy, or any other favorite mashed potato recipe.
- Creamer: option to use half & half or keep it a little lighter with an unsweetened, unflavored dairy-free creamer. We used a NutPods dairy-free creamer, but we also love the Silk Dairy-Free Half & Half or Califia Farms BetterHalf.
- Gluten-Free: simply use gluten-free bread when making the meatballs, gluten-free 1-to-1 baking flour in the Swedish meatball sauce, and serve over mashed potatoes or gluten-free noodles.
- Dairy-Free: use a dairy-free creamer, plant-based butter, and dairy-free sour cream.
- Storage: keep leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Calories: 398kcal | Carbohydrates: 16g | Protein: 27g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1069mg | Potassium: 513mg | Fiber: 1g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 3mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
