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 white bread
- 1/3 cup unsweetened/unflavored dairy-free creamer or half & half
- 1 pound ground beef
- 1/2 pound 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℉.
- Make Meatballs: Place 3 slices white 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 1 pound ground beef, 1/2 pound ground pork, 1 egg, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt and 1/2 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 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 4 tablespoons butter to melt. Whisk in 6 tablespoons all-purpose flour to create a roux. Gradually pour in 2 1/4 cups 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 2 tablespoons sour cream and 1/2 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.
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.
Nutrition
Calories: 473kcal | Carbohydrates: 16g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1127mg | Potassium: 451mg | Fiber: 1g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 0.4mg | Calcium: 63mg | Iron: 3mg
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