Swedish Meatball Recipe
Our extra saucy Swedish Meatballs recipe is a warm and cozy dinner that you will be making all winter long!
Ingredients
Meatballs:
- 3 slices of white bread
- 1/3 cup unsweetened/unflavored dairy-free creamer or half & half
- 1 lb. ground beef
- 1/2 lb. ground pork
- 1 egg
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Gravy:
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 1/4 cups beef broth
- 1/3 cup unsweetened/unflavored dairy-free creamer or half & half
- 2 tablespoons sour cream (regular or dairy-free sour cream)
- 1/2 teaspoon kosher salt
Serving Suggestion:
- mashed potatoes or cooked noodles
- lingonberry jam
Instructions
- Prep: Preheat oven to 375 degrees F.
- Make Meatballs: Place bread and 1/3 cup of creamer in a large bowl; let sit for 5-10 minutes. Use a fork to mash up the soaked bread and add ground beef, ground pork, egg, onion powder, garlic powder, nutmeg, salt and 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 oven and bake, uncovered, for 22-24 minutes or until cooked through. 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 large skillet to a medium-high heat and add butter to melt. Whisk in the flour to create a roux. Gradually pour in the beef broth, whisking continuously, until it is fully incorporated. Continue this process by pouring in the 1/3 cup of creamer, whisking continuously. Let simmer and thicken a bit, if needed to reach your desired consistency. Whisk in the sour cream and 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.
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.
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