Swedish Meatballs
Classic Swedish meatballs served with a caramelized-onion brown gravy.
Equipment
- Medium Saucepan
- saucepan or bowl (for straining)
- medium nonstick pan
- large nonstick skillet
- Large Bowl
- Strainer
Ingredients
Ingredients
- 8 tablespoonsunsalted butter
- 2 peeled and small diced medium-sized yellow onions
- 3 tablespoonsof all-purpose flour
- 3 cupsbeef stock
- 1 1/2 tablespoonsoy sauce
- 1/2 cupheavy whipping cream
- 2 large eggs
- 1/2 cupwhole milk
- 3 tablespoonsDijon mustard
- 2/3 cupbreadcrumbs
- 2 thick slices of crustless bread cut into 1” cubes
- 2 pounds85/15 ground beef
- cooking oil
- coarse salt and freshly cracked pepper to taste
Instructions
Instructions
- Prep: peel and small-dice the 2 medium yellow onions. Cut the 2 thick slices of crustless bread into 1” cubes. Measure out remaining ingredients and divide the diced onions into two equal portions.
- Make the gravy base (part 1): In a medium saucepan over medium heat, add 3 tablespoons unsalted butter. When melted, add one half of the diced onions, season with coarse salt, and sauté for about 5 minutes until lightly browned.
- Caramelize onions for gravy: Reduce heat to medium-low and continue cooking the onions, stirring occasionally, for about 10 more minutes or until they are a deeper brown and caramelized.
- Finish the roux and gravy: Stir in the 3 tablespoons all-purpose flour and cook, stirring, for 1–2 minutes to remove the raw flour taste. Pour in the 3 cups beef stock and 1 ½ tablespoons soy sauce, bring to a gentle boil while stirring to thicken. Once thickened, reduce heat to low and stir in the ½ cup heavy whipping cream. Taste and adjust seasoning with coarse salt and freshly cracked pepper.
- Strain and keep warm: Strain the gravy into a separate medium saucepan (or bowl) to remove the onion solids, return the strained gravy to low heat, and keep warm.
- Cook the onions for the meat mixture: In a medium nonstick pan over low–medium heat, add 2 tablespoons unsalted butter. When melted, add the remaining half of the diced onions, season lightly with coarse salt, and cook while stirring frequently for about 10 minutes until softened and lightly browned. Remove from heat and let cool to room temperature.
- Make the breadcrumb mixture: In a large bowl, whisk together the 2 large eggs, ½ cup whole milk, and 3 tablespoons Dijon mustard until combined. Stir in the 2/3 cup breadcrumbs and the 1” bread cubes. Let sit 5–7 minutes until the bread absorbs the liquid and the mixture thickens.
- Combine the meatball mixture: Add the cooled cooked onions, 2 pounds 85/15 ground beef, and coarse salt and freshly cracked pepper to taste into the bowl with the soaked bread mixture. Mix thoroughly but gently until evenly combined. Optionally fry a small piece of the mixture in a bit of oil to test seasoning and adjust salt/pepper if needed.
- Form the meatballs: Shape the mixture into 18 golf-ball-sized meatballs, keeping them evenly sized so they cook uniformly.
- Cook the meatballs: In a large nonstick skillet over medium heat, add enough cooking oil to coat the bottom of the pan plus the remaining 3 tablespoons unsalted butter. When the butter has melted and the oil is hot, add the meatballs in a single layer (work in batches if needed). Fry, turning often, until all sides are golden brown and the meatballs are cooked through, about 12–15 minutes total.
- Serve: Transfer the cooked meatballs to a platter and spoon the warm brown gravy over them (or serve the gravy on the side). Serve immediately.
Notes
Notes
Make-Ahead:
You can form the meatballs and keep them in an airtight container in the refrigerator for up to 24 hours before cooking. They also freeze well for up to 3 months. Allow the frozen meatballs to thaw in the refrigerator 1 day before pan-frying as usual.
How to Store:
The leftover Swedish meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3 days.
How to Reheat:
Heat the meatballs and gravy in a non-stick pan on the stove over medium heat until warmed through. If the gravy is too thick, add a splash of broth or water.
The consistency
of the meatball mixture should be moist but not too wet. If it feels too wet or sticky, add more breadcrumbs. If it’s too dry, a splash of milk can help.
For more
comforting flavors, mix 1/4 teaspoon each of allspice, oregano, and nutmeg into the meatball mixture.
Fry a
small piece of the meat mixture before forming all your meatballs. Taste it to make sure the seasonings are just right. If the flavors aren’t balanced, you can adjust the salt and pepper before committing to the whole batch.
Let the
formed meatballs rest in the fridge for 15 to 30 minutes before cooking. This will help them hold their shape while frying.
Practice multitasking
to finish cooking even faster. Start preparing the meatball mixture while the sauce is simmering on the stove.
Don’t overcrowd
the skillet when frying the meatballs. If they look crowded, cook the meatballs in two or three batches.
To make
Swedish meatballs in a crockpot, sear them as normal before transferring them to the slow cooker. Pour the prepared gravy over top, cover with the lid, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Make-Ahead:
You can form the meatballs and keep them in an airtight container in the refrigerator for up to 24 hours before cooking. They also freeze well for up to 3 months. Allow the frozen meatballs to thaw in the refrigerator 1 day before pan-frying as usual.
How to Store:
The leftover Swedish meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3 days.
How to Reheat:
Heat the meatballs and gravy in a non-stick pan on the stove over medium heat until warmed through. If the gravy is too thick, add a splash of broth or water.
The consistency
of the meatball mixture should be moist but not too wet. If it feels too wet or sticky, add more breadcrumbs. If it’s too dry, a splash of milk can help.
For more
comforting flavors, mix 1/4 teaspoon each of allspice, oregano, and nutmeg into the meatball mixture.
Fry a
small piece of the meat mixture before forming all your meatballs. Taste it to make sure the seasonings are just right. If the flavors aren’t balanced, you can adjust the salt and pepper before committing to the whole batch.
Let the
formed meatballs rest in the fridge for 15 to 30 minutes before cooking. This will help them hold their shape while frying.
Practice multitasking
to finish cooking even faster. Start preparing the meatball mixture while the sauce is simmering on the stove.
Don’t overcrowd
the skillet when frying the meatballs. If they look crowded, cook the meatballs in two or three batches.
To make
Swedish meatballs in a crockpot, sear them as normal before transferring them to the slow cooker. Pour the prepared gravy over top, cover with the lid, and cook on low for 4 to 6 hours or on high for 2 to 3 hours.